Wednesday, 18 June 2014

Quick Lamb and chick peas stew with rye buns and kale

It may be sunny and warm in most parts of Europe, but here in London some days feel more like winter is back.
I found this recipe in the Delicious Magazine website and seemed like a perfect combination between winter and summer.
This lamb stew is ready in 30 minutes which is perfect for a mid week meal. It's very comforting and absolutely gorgeous. I changed it slightly from the original recipe.

For the lamb stew:

500 gr of Lamb filets cut into cubes with the fat removed
1tbs vegetable oil
1 red onion
2 tsp ground coriander
2 tsp ground cumin
1 cube of vegetable stock ( I used Kalo) + 500ml water
2 tbsp of tomato Puree (I sue Cirio)
juice of one lemon
mint leaves for garnish
1 can of chickpeas

For the Rye buns:

175 gr rye flour
hand full of dried cranberries
150 ml milk
150 natural yogurt
1 tsp bicard of soda
2 tbsp olive oil
1 tsp salt
175 self raising flour ( if intolerant to wheat flour, use Doves Farm)

Heat up the vegetable oil with the onion and cook until you can smell it. Add the spices and the lamb, followed by the tomato puree, chickpeas and vegetable stock. Cook on a medium heat for 15 minutes then add the juice of one lemon and the mint leaves. Take off the heat and cover with a lid. Serve after 10 minutes  for the stew to gain the aroma of the mint.

Preheat the oven on 170 Fan/ gas mark 5.
Mix all ingredients together (all in one method) and mix for a couple of minutes until it turns into a soft dough.Divide the dough into 6 buns and brush with milk. Add to the baking tray and bake for 25 minutes.

These buns are also great the next day for breakfast toasted and served with a little butter and jam.

Steam the kale for 10 minutes and add a knob of butter.

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