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Quick Lamb with Chick Peas and Fresh Mint, “Couscous” StyleTheWorldWideGourmet.com

The Cuisine of Tours

Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: About 90 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:119.6 kcal

Proteins:11 g

Fats:2.9 g

Carbohydrate:13.2 g

Fibers:3 g

Sugar:3.3 g

Cholesterol:25.2 mg

Sodium:38.9 mg

Calcium:45.8 mg

Energy:616 kcal

Proteins:56.9 g

Fats:14.9 g

Carbohydrate:68.1 g

Fibers:15.7 g

Sugar:16.9 g

Cholesterol:130 mg

Sodium:200.5 mg

Calcium:236.1 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

800

g

lamb loin, cubed

200

g

chickpeas

2

small zucchini

*For the jus

1000

g

small bones and trimmings from the lamb, fat removed

1

onion

1

carrot

1

leek, white part only

30

ml

tomato paste

2

cloves

2

ml

quatre épices, cinnamon and nutmeg

zest of 2 oranges

4

white rose buds

1

bird's eye chili

5

ml

ground cumin

salt and pepper

*Garnish

cilantro and mint leaves

METHOD

  1. Make the couscous-style broth by browning the small lamb bones and trimmings; add 7 litres of cold water.
  2. When it comes to a boil, skim the surface and add the remaining ingredients. Let cook for 1 hour. Strain the liquid.

Stage 2

  1. In another pot, cook the previously blanched chick peas in the broth with the zucchini, sliced into rounds.
  2. Brown the cubed lamb in a non-stick pan; season with salt and pepper. Cook blue rare: that is, sear the surface of the meat but leave the interior very rare.
  3. Add 2 ladlefuls of the broth to the pan; scrape the bottom to release all the browned meat juices; let simmer for a few minutes to make a good bouillon.
  4. Place into serving bowls; add the chick peas and zucchini and garnish with mint and fresh cilantro.

WINE SUGGESTIONS

Zinfandel

Merlot

Sangiovese



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