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- Preparing Time: 1 hour and 48 minutes
- Total Time: -
- Served Person: 8
- 1/4 teaspoon ground cinnamon
- salt and freshly ground black pepper to taste
- 3 tablespoons vegetable oil
- 2 onions, finely chopped
- 1 teaspoon ground ginger
- cold water to cover
- 1 pinch saffron
- 1 pound tomatoes, diced
- 1 1/3 pounds lamb leg, cubed
- 2 large potatoes, cubed
- 1 pound zucchini, chopped
- 1 cup dried chickpeas, soaked overnight and drained
- 2 carrots, cut into 1-inch strips
- 1 stalk celery, thinly sliced
- 1 bunch fresh mint, finely chopped
- 1 bunch fresh cilantro, finely chopped
- 1 (7 ounce) can tomato puree
- Carbohydrate 43
- Cholesterol 29
- Fat 9.7
- Protein 18.5
- Sodium 184
- Calories 323 calories;
Heat oil in a large pot over high heat. Add lamb; cook and stir until browned, 3 to 5 minutes. Reduce heat to medium; add potatoes, tomatoes, zucchini, onions, chickpeas, and carrots. Stir in celery, mint, cilantro, ginger, cinnamon, and saffron. Cover with water and simmer for 15 minutes. Reduce heat to low. Stir in tomato puree and enough water to cover. Simmer, adding more water as it is absorbed, until chickpeas are tender, about 45 minutes. Transfer lamb to a plate using a slotted spoon. Puree chickpea mixture with an immersion blender until smooth. Season with salt and pepper. Season lamb with salt and pepper; stir back into the pot.
