Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless lamb leg (or shoulder, chopped into 1 inch cubes)
  • 2 tablespoons olive oil
  • 1 small yellow onion (chopped)
  • 2 serrano peppers (chopped, or use Indian peppers if you can obtain them)
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • 1 pound cooked chickpeas (canned works fine, drained)
  • ½ cup white vinegar
  • 6 cloves garlic (minced)
  • 2 tablespoon spicy red chili flakes (I used ghost pepper flakes for an EXTRA kick)
  • 1 teaspoon paprika
  • 1 teaspoon ginger
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon mustard powder
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • FOR SERVING: Cooked rice, fresh herbs, extra chili flakes

Instruction

  • Add the lamb to a large bowl.
  • Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the lamb and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
  • Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
  • Add the lamb with the marinade and cook another 5 minutes to nicely brown up the pieces.
  • Add the tomato paste and cook another minute, stirring.
  • Add the cooked chickpeas and ½ cup of water (or chicken broth for extra flavor), then stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20 minutes, until the lamb is cooked through.
  • Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!