Mexican · Dinner
Lamb Broth with Chickpeas
Lamb shoulder simmered in a Mexican-style broth with chickpeas, tomato, cumin, and dried chile, finished with cilantro and lime. The broth turns rich and savoury from the slow-cooked lamb, while the chickpeas add body and substance. Served hot with lime wedges and warm corn tortillas.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.2gProtein
25.8gFat
24.6gCarbs
5.9gSugar
6.8gFiber
1180mgSodium
128mgChol
10.1gSat Fat
790mgPotassium
95mgCalcium
4.9mgIron
2.3mcgVitamin B12
11mgVitamin C
gluten-free
protein-rich
high-fiber
low-carb
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Pat the lamb dry, dice the onion, mince the garlic, and tear open the dried chili to shake out the seeds.
2
Sear
Heat the olive oil in a small pot over medium-high heat and brown the lamb chunks on all sides for 5 minutes until a deep golden crust forms.
3
Saute
Add the onion and garlic, cooking over medium heat for 3 minutes, stirring, until the onion turns translucent and softens.
4
Simmer
Pour in the cumin, canned tomatoes, dried chili, chicken stock, and bay leaf; bring to a boil over high heat, then reduce to low, cover, and simmer 75 minutes. Stir in the chickpeas and simmer uncovered 10 minutes, working the lamb loose so it shreds into the broth. Season with salt and pepper.
5
Plate
Ladle the broth, lamb, and chickpeas into a bowl, scatter with cilantro, and serve with a lime wedge and warm corn tortilla.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g, bone-in lamb shoulder
- 1 cup180g cooked chickpeas
- 3 1/2 oz100g, about a third of a can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin-ground
- 22 dried chili
- 22 bay leaf
- 3 cups720ml chicken stock
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 22 small corn tortilla
