Lamb and Chickpea Stew

For the lamb-chickpea stew, soak the chickpeas in water for one night.

Season the lamb cubes with salt, pepper and cumin in a saucepan with the clarified butter. Peel and chop the onion and garlic and fry them together with the meat.Stir in the tomato paste, grate the carrots and add them and deglaze with the clear soup.

Drain the soaked chickpeas and add them to the pot. Cover the pot, stirring occasionally, and simmer for 45 minutes until soft.

Meanwhile, cut the spring onion into rings. Mix the pressed garlic into the yogurt and season with salt and pepper.

Once the chickpeas are cooked and soft, puree some of them with a blender and add them back to the pot. Stir the scallion rings into the pot as well, bring everything to a boil once and season again.

Serve the lamb-chickpea stew with fresh mint and the garlic-yogurt dip.

Preparation Tip:

For those who are not so fond of lamb, the stew can of course be prepared with beef.

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