Citrus Lamb With Chickpeas

"A zesty lemon rind is delicious with the rich lamb and chickpeas. You can freeze this dish. I found it in an IPC magazine"
 
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Ready In:
3hrs 48mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Drain the chickpeas and boil in fresh water for 10 minute.
  • reduce heat, cover and continue to cook (just boiling) for about 50 min, or until tender.
  • Meanwhile, mix the lamb, lemon rind, garlic, bay leaf, thyme and oregano.
  • Heat oil in a casserole dish and brown the lamb.
  • Add onion and pepper and cook for 10 minutes stirring often.
  • Stir in the flour, add salt and pepper and pour in the water.
  • Mix in the tomato paste and bring to the boil.
  • Reduce heat, cover and simmer for 1 hour.
  • Stir in drained chickpea and cook for a further hour.
  • Cool and chill for up to 2 days, or freeze.
  • To serve, top with toasted crisp French bread croutes.

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