Etli Nohut 3

Ingredients

• 500 glamb cubes
• 400 gchickpeas — soaked
• 1onion
• 2 tbsptomato paste
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning 500 g of lamb cubes with fine sea salt and black pepper to taste. Ensure each piece is evenly coated by gently tossing the cubes in a bowl. This initial seasoning helps to enhance the flavor of the meat as it cooks.
2. Heat a large, heavy-bottomed pot over medium-high heat and add a generous amount of oil to coat the bottom. Once the oil is shimmering, add the seasoned lamb cubes in a single layer. Allow them to brown undisturbed for a few minutes on each side until they develop a deep, rich color. This browning process is crucial for building flavor in the dish.
3. While the lamb is browning, finely chop 1 onion. Once the lamb has browned, remove it from the pot and set it aside. Add the chopped onion to the same pot, using the residual oil and lamb drippings to sauté the onion until it becomes translucent and slightly golden.
4. Stir in 2 tbsp of tomato paste with the onions, cooking for a couple of minutes until the paste darkens slightly and releases its aroma. This step helps to deepen the flavor of the tomato paste and integrate it into the dish.
5. Return the browned lamb cubes to the pot, along with 400 g of chickpeas. Stir everything together to ensure the lamb and chickpeas are well-coated with the tomato-onion mixture. Add enough water to just cover the ingredients, then bring the pot to a gentle simmer.
6. Cover the pot with a lid and reduce the heat to low. Allow the mixture to braise slowly, stirring occasionally, until the lamb is tender and the chickpeas have absorbed the flavors, which should result in a thick, savory sauce. The lamb should be tender enough to break apart easily with a fork.
7. Taste the dish and adjust the seasoning with additional salt and pepper if necessary. Serve the Etli Nohut 3 hot, accompanied by rice, bread, or a fresh salad, ready for sharing at the table.