Lamb with Chickpeas (Etli Nohut)

Clean the fat off the lamb and cut into chunks. Heat approx. 6 tbsp. olive oil in pressure cooker* and fry lamb in about three lots on a high heat until browned. Remove with a slotted spoon and leave to one side on a plate.

When last of the lamb has been browned, add about 570 ml (1 pt.) water to the pressure cooker. It will sizzle and turn into a lovely gravy! Return meat to the gravy in the pressure cooker and pressure cook for 20 minutes.

*If you don’t have a pressure cooker, just brown the meat in the pan you will fry the onions in, take out when browned and de-glaze the pan by adding about 275 ml. (½ pt.) water and letting it sizzle. Pour over the meat. Then continue with frying the onions, adding the meat and its gravy to the tomato sauce.

Whilst lamb is cooking, fry onion in olive oil. When softened add chopped tomatoes, tomato purée, stock powder, herbs and seasoning, including chilli powder and cayenne pepper if using. Simmer gently.

When lamb is cooked, together with its gravy add to the tomato sauce and simmer for 10/15 minutes.

Drain chickpeas, rinse lightly under water and put into a large casserole dish, sprinkle over diced peppers. Pour the meat sauce over the chickpeas and give a good stir. Add boiling water to the casserole at this stage to cover by approx. 1 cm. (½"). Put on lid and place in oven. Cook at 160°C for ¾ hr. Turn up heat to 180°C for another 15 minutes, stirring occasionally. Keep an eye on the water and add to it if necessary. It should have plenty of juicy sauce. If you haven’t pressure-cooked the meat leave the casserole on a low light (160°C) in the oven for a couple of hours.

Serve with plain rice or savoury rice.