Iraqi Qeema Stew Of Chickpeas And Diced Meat Recipe

Ingredients for Iraqi Qeema Stew Of Chickpeas And Diced Meat

• 2 tablespoons olive oil
• Boneless Lamb
• Onions
• Garlic Cloves
• 1 teaspoon turmeric
• Split Chickpeas
• Tomato Paste
• Hot Water
• Salt
• Black Pepper
• 1 teaspoon ground cumin
• Ginger
• Chili
• Ground Coriander
• Lime Juice
• Honey
• Dried Prune

How to Make Iraqi Qeema Stew Of Chickpeas And Diced Meat

1. Dice 1 lb lamb into 1/4-inch cubes.
2. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat. Add the lamb and cook, stirring occasionally, until all moisture has evaporated and the meat begins to brown (about 10-12 minutes).
3. Add 1 large onion, chopped, and cook until softened and translucent (about 10 minutes).
4. Stir in 2 cloves garlic, minced, and 1 teaspoon turmeric in the last minute of cooking the onions.
5. Meanwhile, boil 1 (15-ounce) can chickpeas until almost tender. Drain and rinse.
6. Add the drained chickpeas, 1 cup chopped aloocha plums (or dried sour plums), 1 teaspoon crushed dried lime (laymoun omani, seeds removed), 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper (optional), and 2 cups of hot water (or more as needed) to the pot. Stir to combine.
7. Bring to a boil, then reduce heat to low, cover, and simmer gently for 45-60 minutes, or until the sauce has thickened and the flavors have melded. Stir 3-4 times during cooking to prevent sticking.
8. Adjust seasoning with salt and pepper to taste. The sauce should be thicker than a regular stew.
9. Serve hot over white rice, garnished with fresh radish and radish leaves.