Bean & Chickpea K’dra With Lamb

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Bean & Chickpea K’dra With Lamb

Couverts6
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Ingredients

To garnish

  • large bunch of mint finely chopped
  • 1 preserved lemon finely chopped rind of

Instructions

  • Put the lamb shanks in a large saucepan and cover them with water.
  • Bring to the boil and remove any scum from the surface of the water.
  • Reduce the heat and simmer for 1 hour.
  • Remove the shanks and drain.
  • Heat the oil and butter in a large copper pot or heavy-based saucepan over a medium heat, add the lamb shanks and cook for 4 minutes, turning occasionally, until browned all over.
  • Remove the lamb shanks and set aside.
  • Chop the celery and carrots into bite-sized pieces and add them to the pan with the shallots and garlic and cook for 3 minutes, then add the cumin seeds, cinnamon sticks, chickpeas, kidney or fava beans and tomatoes and return the shanks to the pot or saucepan.
  • Pour in the stock and season well with salt and pepper.
  • Bring to the boil, then reduce the heat, cover and cook gently for 1½ hours.
  • Mix together the chopped mint and preserved lemon in a bowl and sprinkle the mixture over the k’dra.
  • Serve with chunks of bread, if liked.

Notes & Wine Advice

For bean & chickpea k’dra with beef,

replace the lamb shanks with 1.25 kg lean beef, cut into large chunks and follow the recipe as for Bean & chickpea k’dra with lamb. Garnish the k’dra with a bunch of finely chopped parsley combined with 1 tablespoon finely chopped preserved lemon rind and 1 deseeded and finely chopped red chilli.
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Course; Lamb / Main Course
Cuisine; Arabic / Moroccan