Lamb with chickpeas and sweet potatoes

An Indian dish full of flavors based on lamb curry tikka masala, stewed with chickpeas, tomatoes, sweet potatoes, ginger and cinnamon. try also this skyr cake with blueberries recipe too.

Ingredients

Main course For 4 people

200 g of dried chickpeas

800 g of lamb's tail

4 tablespoons curry tikka masala paste from Asian specialty stores

3 tablespoons of plain yogurt

25 g of ginger

1 onion

1 cinnamon stick

2 tablespoons of HOLL rapeseed oil

400 g canned chopped peeled tomatoes

0.5 dl of water

1½ teaspoons of salt

600 g of sweet potatoes

½ bunch of coriander

Freind's kitchen recipes, Soup with apples.

How to proceed

Preparation:

ca. 45 minutes

Cooking in the oven:

ca. 1 hour

Soaking all night

Marinade overnight

Total time:

13 h 45 min

The day before, soak the chickpeas in plenty of cold water and let them soak overnight. Cut the meat into 3 cm cubes. Mix the tikka masala paste with the yogurt, add the meat, mix well, cover and marinate overnight.

The next day, drain and drain the chickpeas. Chop the ginger and onion and fry them with the cinnamon in the oil. Add the meat and brown it briefly. Add the chickpeas, peeled tomatoes, water and salt. Stir in and simmer for approx. 30 minutes. Meanwhile, cut the sweet potatoes into 1-inch cubes. Add them to the meat and continue cooking for another 30 minutes. Garnish with cilantro and serve. You may be interested to read liver and eggs recipe/ bostrengo recipe.