Lamb Chickpea Fritter Wraps Recipes

LAMB AND CHICKPEA CURRY

Provided by Ina Garten

Categories main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 26

Lamb and Chickpea Curry image

Steps:

Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

Ingredients

2 pounds boneless lamb shoulder (not tied), gristle and fat removed, and 1-inch diced
1/4 cup Madras curry powder
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon roughly minced fresh rosemary leaves
1 teaspoon roughly minced fresh thyme leaves
1/2 teaspoon ground fennel seeds
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1 cup chopped yellow onion
1 tablespoon chopped fresh ginger
2 teaspoons minced garlic (2 cloves)
2 cups chicken stock, or vegetable stock, both preferably homemade
1 (13.5-ounce) can coconut milk
1/2 cup dry white wine
1/2 cup tomato paste (6 ounces)
1/2 cup dark brown sugar, lightly packed
3 tablespoons pure maple syrup
2 tablespoons harissa
1 cup (3/4-inch-diced) carrots (4 carrots)
1 cup (3/4-inch-diced) celery (2 large stalks)
1/2 cup golden raisins
4 cups canned chickpeas, rinsed and drained (45 ounces)
Steamed basmati rice, for serving
Plain whole milk Greek yogurt, for serving
Whole fresh parsley or cilantro leaves, for serving

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TURKISH LAMB WRAPS | FEASTING AT HOME

Web Sep 30, 2020 Add lamb and onion. Using a metal spatula (easiest), break lamb apart into little bits, and cook for 5 minutes until lightly browned. …
From feastingathome.com
4.7/5 (14)
Total Time 30 mins
Category Wraps
Calories 595 per serving

Heat a large cast-iron skillet over medium heat. Add lamb and onion. Using a metal spatula (easiest), break lamb apart into little bits, and cook for 5 minutes until lightly browned. Add the garlic and salt and continue browning until the lamb releases all it’s moisture and fat, and begins to brown, about 5-7 more minutes. Drain the fat. Add the cumin seeds, sumac, cinnamon, optional chili flakes and saute 2 more minutes. Add the tomato paste and water, incorporating it into the lamb. Stir in the chopped mint.
Assemble the wraps: Lather 4 large wraps with labneh, divide and top with the lamb filling, add the tomatoes, cucumbers, red onion, parsley, mint and peppery greens. Roll them up and cut in half.

Lamb Chickpea Fritter Wraps Recipes

LAMB AND CHICKPEA CURRY

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