Lamb and purslane with chickpeas

Yield: 1 servings

Measure Ingredient
60 millilitres Olive oil; (3 tablespoons)
1 large Onion; diced
1 tablespoon Ground coriander
½ tablespoon Ground cumin
1 kilograms Lean lamb; diced
30 grams Tomato paste; (1 1/2 tablespoons)
30 grams Red pepper paste; (recipe attached)
½ cup Green lentils; soaked overnight
¾ cup Chick peas; soaked overnight
½ cup Black-eyed peas; soaked overnight
½ cup Coarse bulgar
4 Cloves garlic; minced
1 litre Light vegetable stock; (4 cups)
1 kilograms Purslane; watercress or
; silverbeet, washed
; and coarsely
; chopped
Sea salt to taste
2 Lemons; juice only
80 millilitres Olive oil; (4 tablespoons)
1 teaspoon Chilli flakes
2 teaspoons Dried mint


Heat the olive oil until smoking then add the onions and saut‚ until golden. Add the coriander and cumin and mix briefly with the onions until fragrant then add the lamb and cook over a high heat until the meat is cooked on the outside, about 5 minutes.

Add the lentils, chickpeas and black-eyed peas with and simmer the casserole for 25 minutes. Add the garlic and bulgar and mix well, adding 2 cups water then continue simmering for about 20 minutes. Season to taste and add the chopped greens and mix well to allow the greens to wilt, cook for a further two minutes.

To make the flavoured oil, heat the oil with the chilli flakes and mint until the oil begins to sizzle. To serve, divide the casserole amongst dishes and drizzle about a tablespoon of the hot oil over the top.

Converted by MC_Buster.

Per serving: 1704 Calories (kcal); 132g Total Fat; (65% calories from fat); 38g Protein; 120g Carbohydrate; 0mg Cholesterol; 716mg Sodium Food Exchanges: 3½ Grain(Starch); 1 ½ Lean Meat; 9 ½ Vegetable; ½ Fruit; 26 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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