Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chickpeas with lame. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Chickpeas with lame is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Chickpeas with lame is something which I have loved my whole life.
Great recipe for Chickpeas with lame. Usually people cook with chicken but I try with lame because lame is healthy option and try a different taste so here am I #newcookschallenge Heat the oil in a large frying pan over a medium-high heat. Fry the lamb in batches until just browned. Remove with a slotted spoon and put into a medium casserole.
To begin with this recipe, we must prepare a few components. You can have chickpeas with lame using 13 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Chickpeas with lame:
- Get Lame half kg
- Prepare Chickpeas 1 cane
- Get to taste Salt
- Prepare to taste Red chilli
- Prepare to taste Tumaric
- Make ready 2 Green chilli
- Make ready 1 Onion
- Take 1 Tomato
- Make ready 1 spoon Ginger garlic paste
- Make ready Coriander for garnish
- Prepare Oil
- Take Black paper not powder half spoon
- Make ready Cumin half spoon not powder
Remove lamb from pan with a slotted spoon. To serve, toss the garlicky chickpeas with the roasted peppers and the shredded lamb. Place the lamb shoulder in a small roasting tin with the olive oil, garlic cloves and rosemary leaves, then season well. Bring to the boil over a medium heat and stir well.
Instructions to make Chickpeas with lame:
- Add all ingredients in cooker add water 2 cups or more depend to u you need to getting soft your lame cook until is soft
- Then open and cook let tha water dry add oil and chick cook until oil comes in corner add 1 cup water to cook chiks for more soft when is cook add green chilli and coriander for garnish
Place the lamb shoulder in a small roasting tin with the olive oil, garlic cloves and rosemary leaves, then season well. Bring to the boil over a medium heat and stir well. Stir in the chickpeas and apricots, if. To serve, bring the casserole or tagine to the table and sprinkle with the coriander. Serve with a steaming hot bowl of couscous.
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