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Lamb, chickpea, coconut and tomato stew

Protein packed stew

6 - 8

Serves

15 mins

Prep Time

2 hrs

Cook Time

Community Days at Homeland

Recipe author

Community Days at Homeland

Protein packed, this tomato and coconut stew is creamy and delicious, especially when packed with tender lamb and chickpeas.

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Ingredients

Stew

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1 boned Quality Mark lamb shoulder

cut into muscles, then 2-3cm chunks

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2 Tbsp vegetable oil

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2 onions

peeled and sliced

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8 garlic cloves

peeled and sliced

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2 pieces, 3-4cm each fresh ginger

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1-2 red chilli

sliced

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6 star-anise

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2 tsp turmeric

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2 tsp fennel seeds

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2 tsp coriander seeds

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800g (2 cans) chickpeas

cooked

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1 litre chopped tomatoes

i

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1 cup tomato passata

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800ml (2 cans) coconut milk

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1/2 cup soy sauce

To Serve

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kūmara

mashed

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seasonal vegetables

steamed

Method

For The Stew

1

Caramelise the lamb in the oil and remove to a platter – keep the cooking juices in the saucepan.

2

Caramelise the onions, garlic, ginger and chillies in the oil and juices.

3

Return the lamb, add the star anise, turmeric, fennel seeds, coriander seeds, chickpeas, both tomatoes, coconut milk and soy sauce and bring to the boil.

4

Add enough hot water to cover the lamb by 2cm and bring to a boil. Lay a paper cartouche on top and simmer 2 hours.

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Start Timer

5

A cartouche is a paper lid that forms a semipermeable barrier to allow some evaporation, but not too much.

6

Taste for seasoning, adding salt or soy to adjust.

7

Serve with kumara mash and steamed seasonal vegetables.

Nutrition Information per Serving (520g)

This nutrition information panel is for the stew only based on 8 serves. It doesn't include the kumara mash and steamed seasonal vegetables.

Energy

1991kJ (476 kcal)

Protein

29.3g

Total Fat

26.5g

Saturated Fat

14.1g

Carbs

23.7g

Dietary Fibre

10.1g

Sodium

1529mg

Iron

5.2mg

Zinc

4.8mg

Vitamin B12

1.3µg