Recipe by: Elaine Russell
- 650 g boned lean shoulder of lamb
- 1 1/2 tablespoons olive oil
- 2 large onions, sliced
- 2 garlic cloves, finely chopped
- 1 tablespoon plain flour
- 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary
- 225–450 ml salt-reduced beef stock
- 350 ml tomato juice
- 1 can chickpeas, about 400 g, drained and rinsed
- 2 zucchini, cubed
- 20 cherry tomatoes (about 350 g), halved
- good pinch of freshly ground black pepper
- 2 teaspoons chopped fresh basil, or 1 teaspoon dried basil
- Using a sharp knife, trim all the fat and cartilage from the lamb, then cut the meat into 2.5-cm cubes.
- In a flameproof casserole dish, heat 1 tablespoon of the oil over moderate heat. Add the onions and garlic and sauté for about 10 minutes or until well browned. Transfer to a plate using a slotted spoon.
- Heat the remaining oil in the casserole over moderately high heat. Add the lamb and sauté, stirring, for about 3 minutes or until well browned on all sides. Sprinkle the flour and rosemary over the meat and cook for a further 1 1/2 minutes or until the flour is absorbed.
- Return the onions to the casserole dish together with 225 ml stock and the tomato juice. Bring to the boil, then cover and simmer gently for 1 hour. Stir in the chickpeas. Cook, covered, for a further 1–1 1/4 hours or until the lamb is almost tender.
- Stir in the zucchini, tomatoes, pepper and basil. Add more stock if the stew is becoming too thick. Cook for about 15 minutes longer or until the lamb is very tender when pierced with a fork. Serve hot.
Copyright by The Readers Digest Association, Inc. 2007. Recipes provided by allrecipes.com.au