Umbrian Lamb Stew With Chickpea Puree Recipes

LAMB STEW WITH CHICKPEAS AND BUTTERNUT SQUASH

Steps:

• Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat 3 teaspoons of oil in a large pot. Add lamb a few pieces at a time; don't overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
• Remove the lamb and set aside. Add the remaining teaspoon of oil and the onion to the pot. Cook for 2 minutes. Stir in the garlic and cook for 15 seconds. Stir in the lamb and remaining spice mixture. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
• Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.

SPRING LAMB AND CHICKPEA STEW

Steps:

• Place chickpeas in a large soup pot. Season lamb pieces generously with salt and pepper, then add to pot. Stick the 4 cloves into the onion halves, and add them to the pot along with 6 cups water.
• Bring pot to a boil over high heat, then reduce heat to a steady simmer. Put on the lid and simmer until lamb is tender, about 1 1/2 hours. Turn off heat. Skim off any rising fat. (At this point, you may set the dish aside at room temperature for up to 2 hours before serving, or refrigerate up to 2 days, though it really tastes best the day it is made.)
• When ready to serve, reheat lamb and chickpeas in broth. Put olive oil in a wide skillet over medium heat and add leeks. Cook, stirring, until softened, about 2 minutes. Add garlic and sizzle for a minute, add red pepper flakes, then add carrots and a ladle of the lamb broth. Simmer until carrots are done, about 5 minutes. Add the chard, a little salt and another splash of lamb broth. Turn heat to high and cook, stirring, until leaves are tender, a few minutes more. Add fava beans or peas, cover the pan, and turn off heat. They will cook nicely in the residual heat for 4 or 5 minutes.
• To serve, mound greens and vegetables on one side of a large serving platter. On the other side, place lamb pieces and ladle over some broth and chickpeas. Sprinkle with chopped mint.

LAMB AND CHICKPEA CURRY

Steps:

• Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
• Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
• Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

UMBRIAN LAMB STEW WITH CHICKPEA PUREE

Steps:

• 1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Put just enough lamb pieces in the pot as will fit comfortably in a single layer. Cook, stirring occasionally, until browned on all sides, about 20 minutes. Transfer the browned lamb to a plate. Sprinkle with salt and pepper. Cook the remaining lamb in the same way. 2 When all of the meat is browned, spoon the 3 Return the lamb to the pot. Add the tomatoes and mushrooms and bring to a simmer. Reduce heat to low. Cover and cook, stirring occasionally, 1 1/2 hours or until the lamb is tender and the sauce is reduced. If there is too much liquid, remove the cover for the last 15 minutes. 4 Just before serving, heat the chickpeas and their liquid in a medium saucepan. Then transfer them to a food processor to puree or mash them with a potato masher. Stir in a little extra-virgin olive oil and black pepper to taste. Reheat if necessary. 5 To serve, scoop some of the chickpeas onto each plate. Surround the puree with the lamb stew. Serve hot. excess fat from the pan. Scatter the garlic in the pan and cook 1 minute. Add the wine. With a wooden spoon, scrape up and blend in to the browned bits in the bottom of the pan. Bring to a simmer and cook 1 minute. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.