Bean & Chickpea K’dra With Lamb
Ingredients
- 8 trimmed lamb shanks
- 3 tablespoons olive oil
- 1 tablespoon butter
- 12 shallots peeled
- 4 celery sticks
- 2 carrots peeled
- 6 garlic cloves chopped
- 2 teaspoons cumin seeds
- 3 cinnamon sticks
- 175 g dried chickpeas soaked in water for 6 hours and drained
- 175 g dried kidney or fava beans soaked in water for 8 hours and drained
- 2 x 400 g cans chopped tomatoes
- 1.2 litres lamb or chicken stock
- sea salt and black pepper
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.