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Braised lamb with maftoul and chickpeas

Tender braised lamb in a rich, spiced stock that hugs each bite.
Maftoul pops with chew, chickpeas and caramelised onion add depth.
Serve it hot—comfort food that looks as good as it tastes.

lunch ⏱ 120 min 650 kcal / portion 70.0 g carbs / portion (estimated) milk 🔗 Original source

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Braised lamb with maftoul and chickpeas
v5 · rb0e705f985 20260727Z1751 1 tbsp parsley leaf 300 g maftoul 150 g greek yoghurt 🌀 rub lamb chops with olive oil, salt, and pepper 🍳 ⏱ 2 min sear lamb chops on each side until golden-brown 🍳 add quartered onion, carrots, and celery; pour in cold water; bring to a boil 🍳 ⏱ 5 h skim and simmer 1., topping up water if needed, until lamb is tender 🍳 ⏱ 10-15 min heat remaining oil in a frying pan and caramelise sliced onion, stirring often strain the stock and keep the liquid; reserve carrots 🍳 ⏱ 10 min bring stock to a boil, add maftoul, and cook until al dente, stirring often 🍳 add chickpeas and caramelised onion; add salt; warm through and keep covered somewhere warm reheat the lamb stock until hot 🌀 remove lamb from stock and gently stir into hot stock until warmed through 🌀 whisk Greek yoghurt to loosen it, then spoon hot stock and yoghurt over the lamb and maftoul 🍳 pile warm maftoul on a large serving platter, put lamb chops on top, spoon over some of the hot stock and the yoghurt, sprinkle with remaining parsley and serve Braised Lamb 🥘 8 pieces lamb chop 2 tbsp olive oil salt to taste black pepper to taste 3 pieces onion 2 pieces carrot 2 pieces celery 1.5 l cold water 40 g parsley leaf 2 pieces cinnamon stick 20 pieces allspice berry 10 pieces black peppercorn 2 pieces bay leaf 200 g chickpea ¼ tsp salt lamb chop, olive oil, salt, black pepper onion, carrot, celery, cold water maftoul chickpea, salt greek yoghurt parsley leaf
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Preparation steps

  1. rub lamb chops with olive oil, salt, and pepper
  2. sear lamb chops 2 minutes on each side until golden-brown
  3. add quartered onion, carrots, and celery; pour in cold water; bring to a boil
  4. skim and simmer 1.5 hours, topping up water if needed, until lamb is tender
  5. heat remaining oil in a frying pan and caramelise sliced onion 10-15 minutes, stirring often
  6. strain the stock and keep the liquid; reserve carrots
  7. bring stock to a boil, add maftoul, and cook 10 minutes until al dente, stirring often
  8. add chickpeas and caramelised onion; add salt; warm through and keep covered somewhere warm
  9. reheat the lamb stock until hot
  10. remove lamb from stock and gently stir into hot stock until warmed through
  11. whisk Greek yoghurt to loosen it, then spoon hot stock and yoghurt over the lamb and maftoul
  12. pile warm maftoul on a large serving platter, put lamb chops on top, spoon over some of the hot stock and the yoghurt, sprinkle with remaining parsley and serve

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