Autumn Lamb Stew
Trimmed prime grade lamb curry cut sprinkled with freshly ground black pepper and caramalised to a medium brown along with onions and further simmered with squash, chickpeas, tomato, garlic, salt and water till tender.
- 1Freshly ground black pepper
1 1/4 Tsp - 2Lean lamb shoulder on the bone -- trimmed of visib
1 Pound - 3Olive oil
3 Tbsp - 4Onion -- chopped
1 Medium - 5Tomato paste
1 Tbsp - 6Turkish red pepper paste*
1 Tbsp - 7Hubbard, banana -- peeled, seeded and cut into 1-i
4 Pounds - 8Cooked chickpeas
1 1/2 Cup - 9Ripe tomato -- peeled, seeded and chopped
1 Large - 10Garlic clove -- minced
1 Medium - 11Salt
- 12Fresh lemon juice
1/4 Cup - 13Plus a pinch of Aleppo or Near East
1 Tbsp - 14Pepper*
- 15Dried mint
2 Tsp