Monday, January 13, 2014

Moroccan Inspired Lamb and Chickpea Stew

While I haven't done it very often, every now and then I'll post one of the various recipes that I've come up with - or altered to suit myself and my other halfs' tastes.  This time, it's like the Wild Blackberry and Sage Blossom Honey pie that I posted a couple of  years ago - completely my own creation.  Though this one is based on the rather extensive spice cabinet he and I maintain in the kitchen, combined with wanting to do something a bit "different" with some cubed up lamb I had sitting in the freezer and no idea what to do with it.

1 to 1 1/2 pounds lamb stew meat, cubed
2 medium carrots, peeled and thin sliced
2 medium celery stalks, thin sliced
1 large shallot (or 1 small white onion) finely minced
1 large turnip (or 2 small potatoes) 1/2 inch cubed
2/3 package dried chickpeas (about 1 1/2 cups)
1 can diced tomatoes (or 2 medium tomatoes, diced)
Zest and juice of 1/2 a large lemon (or Lime)
6 to 8 saffron stemens
1/2 teaspoon sea salt
1/2 teaspoon cracked black (table) pepper
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon freshly grated ginger
1 1/2 teaspoon ground corriander
1/2 teaspoon ground clove
1 teaspoon ground allspice
2 teaspoon garlic (about 3 cloves) finely minced
1 teaspoon paprika
1/4 teaspoon lavender buds
1/2 teaspoon winter savory
4 to 5 cups water

Toss everything into the crockpot, cook on high for 3 to 4 hours, and then on low for 2 hours.  Serve with Saffron Rice or Couscous, fresh Pita bread, and Tziki sauce  (2 cups plain yogurt, 1 cup seeded and finely cubed cucumber, 1/2 teaspoon finely chopped mint, 1 teaspoon finely chopped curled parsley)