Lamb Corba: Serves one.
6oz lamb shoulder (please not leg meat, unless you want little cubes of cardboard in your savory sauce).
- 1/8 teaspoon cumin seeds
- 1/8 teaspoon coriander seeds
- 1/2 teaspoon onion powder
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1/4 of a large onion diced
- 2 cloves garlic
- 2 tablespoons olive oil
- Salt to taste
Grind seeds and set aside. Cut up lamb into bite size pieces and season with the powdered spices, salt and pepper. Massage the seasonings into the lamb. Heat your cooking vessel on medium heat, add the olive oil and sauté onions till soft with salt and the ground spices. Sauté until you can smell the aroma of spices. Add the lamb. Meanwhile…..
- 1/4 of a 15oz can of chickpeas (don’t throw away the liquid that’s your stock, for one serving, you’ll need half the liquid).
- 1 tablespoon harissa
- 1/8 teaspoon cumin powder
- 1/8 teaspoon coriander powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 2 tablespoons tahini
- 2 tablespoons instant potato flakes
- 1/4 cup water
Mix together the chickpea stock, tahini and potato flakes till smooth.
Sauté the lamb for 7 minutes on medium heat. Add 1/4 cup of the drained chickpeas and harissa. Sauté for 5 minutes and add the mixed stock ( this is a good time to sneak in some blended carrots for those we can no longer shame into eating their vegetables), stir and let come to a soft boil. Adjust for salt, add the remaining spices and the water. Stir and let it simmer for 45 minutes or bong in it in the oven at 375 degrees for the same amount of time.
Chickpea and Spinach Corba: Serves two
3/4 of a 15 oz can of can of chickpeas, liquid reserved (if you’re not making the previous recipe, you can use the whole can or save the rest for your main meal salad).
- 1/4 of a large onion diced
- 1/8 teaspoon cumin
- 1/8 teaspoon coriander
- 1/8 teaspoon black pepper
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 can of drained carrots (liquid reserved)
- 1 and 1/2 tablespoon harissa (less if you’re sensitive to heat)
- 2 cloves garlic
- 2 tablespoons instant potato flakes
- 2 tablespoons olive oil
- 2 big handfuls spinach
- 3 tablespoons tahini
- Salt to taste
Sauté onions, garlic, salt and seeds in olive oil till the seeds release their aroma. Add the chickpeas and continue to sauté for 7 minutes. Mix together the chickpea and carrot stock with the potato flakes and tahini till smooth. Pour the mixture into the pot, add harissa and stir. Let cook on medium heat for 5 minutes, add the rest of the spices with the carrots. Add more water if you prefer a more soupy consistency. Simmer for 20 minutes. Adjust for salt and add spinach. Cook till spinach wilts. Serve over bulgur or couscous whichever one you prefer. Have a happy eating.
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