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Greek Lamb Stew with Chickpeas | Arni me Revithia
(0)
110 min
Under an hour
Knuspr-Küche
Ein herrlich aromatischer Klassiker der griechischen Herbstküche: Zarte Lammkeule schmort langsam mit nussigen Kichererbsen, Karotten, frischem Rosmarin und Oregano. Abgerundet mit frischem Zitronensaft und cremigem Feta bringt dieser Schmortopf mediterrane Wärme an kühlen Herbsttagen auf den Tisch.
Preparation method
Preparation
Pat the leg of lamb dry with paper towels and cut into bite-sized cubes of about 3–4 cm. Peel and finely dice the yellow onions. Peel the carrots and cut into slices about 1 cm thick. Peel and finely chop the garlic cloves. Rinse the chickpeas in a colander under cold water and drain well.
Searing & Braising
Heat about 30 ml of extra virgin olive oil in a large, heavy stew pot. Sear the lamb cubes in batches over medium to high heat on all sides until nicely browned. Then remove the meat and set aside briefly on a plate.
Add the remaining olive oil to the same pot. Add the diced onions and carrot slices and sauté over medium heat for about 4–5 minutes until the onions turn translucent. Add the chopped garlic, fresh rosemary sprigs, and dried oregano, and sauté for about 1 minute until fragrant.
Chef's tip
Best when rested: Like many traditional braised dishes, this Greek lamb stew tastes even more aromatic the next day, as the flavors blend together wonderfully.
Serving tip: Serve with fresh crusty farmhouse bread or flatbread to mop up every drop of the rich, lemony-spiced sauce.
150 min
Under an hour
