Ingredients

The following ingredients have 4 Servings
  • 1 cup (200g) dried chickpeas
  • 1 dried chipotle chilli
  • 1/2 cup (125ml) boiling water
  • 1 tablespoon vegetable oil
  • 1 kilogram boned lamb leg, coarsely chopped
  • 1 (300g) red onion, thinly sliced
  • 2 clove garlic, crushed
  • 2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 410 gram canned crushed tomatoes
  • 1 cup (250ml) water
  • 1/2 cup coarsely chopped fresh coriander
  • 1 lime, cut into wedges

Instruction

  • Place chickpeas in a medium bowl and cover with cold water. Stand overnight. Rinse under cold water; drain.
  • Place chilli and boiling water in a small bowl and stand 15 minutes or until chilli softens. Discard stalk from chilli. Blend or process chilli and soaking liquid until smooth.
  • Meanwhile, heat half the oil in a 6-litre pressure cooker. In batches, cook lamb until browned. Remove from cooker.
  • Heat remaining oil in cooker. Stir onion and garlic over heat until onion softens. Add spices and continue stirring until fragrant. Add chickpeas, chilli mixture, tomatoes and water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 20 minutes.
  • Release pressure using the quick release method; remove lid. Return lamb to cooker and secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook 25 minutes. Release pressure using the quick release method; remove lid. Stir in coriander and season to taste. Serve with lime wedges.