Lamb, chickpea, coconut and tomato stew
Protein packed stew
Serves
6 - 8
Prep Time
15 mins
Cook Time
2 hrs
Protein packed, this tomato and coconut stew is creamy and delicious, especially when packed with tender lamb and chickpeas.
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ShareIngredients
1 boned Quality Mark lamb shoulder
cut into muscles, then 2-3cm chunks2 Tbsp vegetable oil
2 onions
peeled and sliced8 garlic cloves
peeled and sliced2 pieces, 3-4cm each fresh ginger
1-2 red chilli
sliced6 star-anise
2 tsp turmeric
2 tsp fennel seeds
2 tsp coriander seeds
800g (2 cans) chickpeas
cooked1 litre chopped tomatoesi
1 cup tomato passata
800ml (2 cans) coconut milk
1/2 cup soy sauce
kūmara
mashedseasonal vegetables
steamed
Method
Caramelise the lamb in the oil and remove to a platter – keep the cooking juices in the saucepan.
Caramelise the onions, garlic, ginger and chillies in the oil and juices.
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.
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.
A cartouche is a paper lid that forms a semipermeable barrier to allow some evaporation, but not too much.
Taste for seasoning, adding salt or soy to adjust.
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.
