Go Back
Print
Image of the slow cooked lamb shredded with chickpeas and capsicum

Slow cooked lamb with chickpeas and capsicum

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Soaking/Marinating 1 day
Servings 6
Author Eleni Georges

Ingredients

  • 200 g dry chickpeas (7oz) or 2 400g/14oz cans of chickpeas
  • ½ tsp baking soda
  • 2.5 kg large lamb leg pieces (5.5lb) or lamb forequarter pieces
  • 2 medium size red capsicum, 500g/1.1lb or 350g/12oz of roasted peppers
  • 2 medium brown onions, peeled and quartered
  • 5 garlic cloves, smashed with back of palm and peeled
  • ¼ cup lemon juice

Seasoning mix

  • 3 tbs dried oregano
  • 1 tbs sweet paprica
  • 2 tsp cumin
  • 2 tbs salt
  • 1 tsp black pepper

Instructions

  1. Clean out and wash the dry chickpeas well. Add them in a bowl with the baking soda and enough water to soak as they expand. Allow them to soak for 12-24hrs. If you are using canned chickpeas then the rest of the instructions (soaking and boiling) do not need to be followed.
  2. Mix the seasoning in a small bowl and rub it well on the lamb pieces (the lamb pieces should be as large as a small closed fist). Place the lamb covered in the fridge and allow it to marinate for 12-24hrs. That will allow most of the salt to be absorbed in the meat and not released through to the chickpeas when cooking.

  3. After that time, wash the chickpeas well and boil them in a pot with 1.5L (1.6qt) of water for 10-15min. Preheat the oven to 170°C (340F) fan forced. Strain the semi cooked chickpeas and add them in a large baking dish. Add the capsicum cut in 2cm (0.8in) strips, onions and the smashed whole garlic cloves on top of the chickpeas followed by the lamb pieces.

  4. Pour the lemon juice all over the lamb. No water/stock is needed as the lamb releases quite a lot of liquid. Cover the baking dish with some baking paper and two pieces of aluminum foil. Cook for at least 4 hours covered. Then enjoy it warm with a fresh salad and some yoghurt.