Chickpea and Lamb Casserole with preserved lemon


    Lamb stewing meat, on the bone

    1400 g

    Maggi Chilli Sauce

    60 ml

    Pepper, black, fine

    2 g

    Salt, fine

    1 g

    Flour, all-purpose

    60 g

    Oil, olive, extra virgin

    40 ml

    Onion, white, diced

    300 g

    Carrots, peeled, sliced

    400 g

    Cumin, ground

    4 g

    Cinnamon, ground

    2 g

    Beef stock, low-sodium

    3 g

    Chickpeas, drained, rinsed

    400 g

    Preserved Lemon, diced

    50 g

    Green Olives, pitted

    70 g


    1. In a large bowl combine the lamb, Maggi Chilli sauce, pepper and salt and stir well.
    2. Sprinkle the flour over and stir to combine.
    3. In a large pot, heat the olive oil to a high heat.
    4. Fry the meat in batches until brown on all sides. Remove from the pot and set aside.
    5. Add the onions and carrots to the same pot and fry for 5-7 minutes. Add the cumin and cinnamon and fry until fragrant.
    6. Place the meat back in the pot and add in the beef stock. Bring to a simmer and cover. Simmer covered for 40 minutes.
    7. Remove the lid and add the chickpeas, preserved lemon and green olives. Allow to simmer uncovered for 15 minutes until the sauce has thickened.