Hearty Lamb Stew with Apricots and Chickpeas
Ingredients
- 500 g lamb leg, cubed
- 1 tsp salt
- 1 tsp chili flakes or mild chili
- 1 tbsp mustard
- 1 tbsp apricot jam
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and sliced
- 150 g celeriac, diced
- 1 leek, sliced
- 2 tbsp olive oil
- 100 ml white wine
- 1 tsp paprika powder
- 1 tbsp tomato paste
- 200 g cooked chickpeas with liquid
- 2 sprigs fresh thyme
- 400 ml water or broth
Preparation
Marinate the lamb with salt, chili, mustard, apricot jam, and olive oil and let it sit for 10-15 minutes.
Heat olive oil in a large pot and brown the meat on all sides.
Add the sofrito of onions, carrots, celeriac, and leek and sauté briefly.
Deglaze with white wine, then add paprika powder, tomato paste, chickpeas with their liquid, and thyme.
Add broth or water to the desired consistency and simmer gently over medium heat for 45-60 minutes until the meat is tender.
Finally, season to taste and serve.
Serving suggestions
Serve with toasted rustic bread as traditionally done.
