- Lamb - 600 Grams
- Garlic - 2 Teeth
- Olive oil - 4 items. spoons
- Zira - 1 teaspoon
- Turmeric - 1/2 Teaspoon
- Paprika powder - 1 teaspoon
- Cinnamon powder - 1/4 Teaspoons
- Salt, black pepper - - To taste
- Bulb - 1 piece
- Meat broth - 300 Milliliters
- Lemon zest - 1 st. a spoon
- Chicken canned (ready-made) - 200 Grams
- Olives without pits - 10 pieces
- Cilantro - - To taste
For clarity, I show the ingredients we need. At once I pay attention to the fact that the ready-made canned chickpeas are used here. If you have chickpeas crude, then it must first be soaked for the night, and then boil until cooked. And then - everything, as in this recipe. Cut the mutton into pieces about 3 by 3 cm in size. Add the finely chopped garlic, 2 tablespoons to the meat. olive oil, turmeric, zir, cinnamon, paprika, pepper and salt. Stir well and leave to marinate for 1 hour. Do not put in the fridge - let it marinate at room temperature. We heat a small amount of oil in a frying pan, put slices of lamb in it and fry them on a rapid fire for 2-3 minutes before the formation of a ruddy crust. Add finely chopped onions and fry for another 2-3 minutes. Fill the whole thing with broth, bring to a boil, and then reduce the fire to a minimum and stew it under the lid for 1 hour. And while the meat is stewed, it is necessary to grate the peel with a little lemon. After an hour, add olives, zest and chickpeas to the meat. Stir and cook over medium heat for about 15 minutes. Just a minute before the end of cooking, add the finely chopped cilantro into the dish. Serve immediately, until it is cold. Bon Appetit!
Servings: 4