Tell me more about this stew, I'm intrigued and it looks wonderful.Leftover Easter lamb and Palouse chickpea stew with homemade Moroccan flat bread.
View attachment 12037
In a dutch oven,Tell me more about this stew, I'm intrigued and it looks wonderful.
I'm curious about your recipe and technique for the flatbread. Thanks!Leftover Easter lamb and Palouse chickpea stew with homemade Moroccan flat bread.
View attachment 12037
15 oz bread flourI'm curious about your recipe and technique for the flatbread. Thanks!
I’m building this stew soon!In a dutch oven,
Saute 2 red onions sliced thin vertically with 3 thinly sliced cloves of garlic in olive oil until translucent. Remove.
Brown 1.5 lbs salt and peppered cubed lamb. I used leftover leg.
Add 1 tsp cumin, 1 tsp Aleppo pepper, and 2 tsp each of smoked and hot paprika. Continue cooking for a minute or two.
De- glaze with 2 cups hot chicken stock.
Add cooked onions and garlic.
Add 1 cup dried, rehydrated, and cooked chickpeas.
Add 1 can diced tomatoes, zest of 1 lemon, and 2 tbs honey.
Simmer for an hour.
Garnish with cilantro leaves.
Super simple with great depth of flavor. As with most stews, way better the second day!
Pork belly?