Lebanese-flavoured lamb with chickpeas and mushrooms recipe
Packed with heady, aromatic flavours, warming spices and masses of texture, this Lebanese-inspired lamb dish is a must-try.
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Ingredients
- 40 g dried mixed mushrooms (we like Cooks&Co)
- 1 tbsp olive oil
- 1.3 kg half leg of lamb
- 1 red onion, finely chopped
- 3 cm piece ginger, grated
- 3 cloves garlic, crushed
- 1 lemon, zest and juice
- 1 tbsp harissa paste
- 1 tsp sumac
- 2 tsp cumin
- 1 tsp ground cinnamon
- 1 tsp paprika
- 500 ml passata
- 900 ml hot lamb stock
- 2 x 400g tinned chickpeas, drained
- 460 g jar roasted red peppers, drained
- 1 handful fresh dill, to garnish
- 1 handful pomegranate seeds, to garnish
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