Do you want to perfect dining etiquette and develop excellent party prep skills? Are you looking for ways to have fun with your kids in the kitchen and entertain them with new food ideas? Look no further! To impress your guests and family with fine cooking, this section is all about tips to help you come up with quick and easy meals and host unforgettable gatherings.
California Garden Chickpeas, drained - 2 cans
Smoked paprika - 2 tablespoons
Salt - to taste
Black pepper - to taste
Turmeric - 2 teaspoons
Coriander - 1 teaspoon
Cumin - 1 teaspoon
Cilantro, chopped - 2 tablespoons
Lamb chunks - 2 Kilograms
Vegetable oil - ¼ cup
Large onion, chopped - 2
Garlic cloves, minced - 8
Ginger, minced - 2 teaspoons
Chicken broth - 6 cups
Canned tomatoes - 2 cans
Bay leaves - 2
Fresh thyme - 8 sprigs
Carrot, sliced - 6
All-purpose flour - ½ cup
In a bowl, combine paprika, salt, and black pepper. Add lamb chunks and mix until ingredients are incorporated. Cover and refrigerate overnight.
In a second bowl, combine turmeric, coriander, cumin, and cilantro.
In a third bowl, combine flour, 3 teaspoons of the turmeric mixture, and the lamb mixture.
Heat vegetable oil in a large pot over medium heat. Add lamb chunks one at a time and brown from all sides for 5 minutes. Transfer to a dish.
Add onions, garlic, and ginger to the pot. Cook for 1-2 minutes. Stir in lamb chunks and the remaining turmeric mixture. Stir in the broth, tomatoes, bay leaves, thyme, and carrots. Bring to a boil, then cover and simmer for around 90 minutes until lamb meat is tender.
Stir in California Garden Chickpeas. Cook, covered for 20 minutes. Season with salt and black pepper.
Pour stew into 8 bowls. Serve immediately.