Lamb with chickpeas

Step-by-step cooking

1. Step 1:

   

   Measure out the ingredients. To cook lamb with chickpeas, we will need: 300 g of chickpeas; 250 g of lamb pulp; 30 g of lamb fat; 1 carrot; 1 onion; ½ tsp ground coriander; ¼ tsp suneli hops; ¼ tsp paprika; ½ tsp salt; a pinch of ground black pepper.

2. Step 2:

   

   Pre-rinse the chickpeas to clean water and soak for 4-5 hours in warm water, preferably overnight.

3. Step 3:

   

   Wash the lamb. Separate the fat from the meat and cut into small cubes.

4. Step 4:

   

   Cut the meat into small pieces.

5. Step 5:

   

   Peel the carrots and cut them into large cubes.

6. Step 6:

   

   Peel the onion and cut into half rings.

7. Step 7:

   

   In a cauldron or a saucepan with a thick bottom, melt the mutton fat until browned flakes are obtained. Transfer the pork rinds to a plate.

9. Step 8:

   

   Add meat to the cauldron and fry until golden brown.

10. Step 9:

    

    At the end add coriander, suneli hops, paprika and salt. Mix it up.

11. Step 10:

    

    Add onions and carrots to the meat. Fry everything together, stirring, for about 5 minutes.

12. Step 11:

    

    Put chickpeas in a cauldron.

13. Step 12:

    

    Pour 300 ml of water.

14. Step 13:

    

    Bring to a boil. Cook under the lid, periodically removing the foam, for about 45 minutes until the chickpeas are ready.

15. Step 14:

    

    After the specified time, the lamb with chickpeas is ready. Bon appetit!