Spiced lamb with chickpeas

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The cultural influence of Syria in the north of Argentina has made the lamb and the kid an essential part of the basic diet in those latitudes that gave birth to me. I have eaten lamb for years and I have tried it in a thousand ways and, now that we are in the winter, it seems like a very good decision for the cold days of the beginning of the year. Highly recommended with red wine with the Syrah strain.

Ingredients for 6 people

  • 175 g of chickpeas that can be preserved
  • 4 tablespoons of olive oil
  • 900 g of lamb shoulder cut into cubes
  • 1 large onion cut into rings
  • 350 g of aubergines cut into cubes
  • 1 teaspoon ground English pepper
  • 450g of peeled and sliced ​​tomatoes
  • 2 cloves garlic crushed
  • 2 tablespoons chopped fresh mint
  • 150 ml of natural yogurt
  • Spicy pilaf rice to serve. Although it may be another white rice.

Preparation in 4 steps

  1. If you have canned chickpeas, wash them and reserve them. If they are dry chickpeas, let them soak with water overnight or at least 3 hours and bring them to a boil for 1 hour until they are tender.
  2. Heat the oil in a saucepan and fry the meat cubes until golden brown. Remove them and reserve them.
  3. Add the onion and eggplant to the pan, sautéing them for about 5 minutes until they turn golden. Add the allspice and then add the tomato, garlic and mint. Add the chickpeas and the meat to the saucepan. Add 500 ml of water (or chickpea water) and stir well.
  4. Cook on medium low heat and cook for 30 minutes with the saucepan covered and then 45 minutes more with the saucepan uncovered until the sauce thickens. Add the yogurt and serve immediately with the rice.