Babor with Spiced Lamb and Chickpeas

Ingredients

• 2 cups (400g) semolina 2 cups (400g) semolina
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 lb (450g) lamb, cubed 1 lb (450g) lamb, cubed
• 1 cup (200g) cooked chickpeas 1 cup (200g) cooked chickpeas
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the cubed lamb to the pot and cook until it is browned on all sides.
3. 3.
   Sprinkle the ground cumin, ground coriander, paprika, salt, and pepper over the lamb. Stir well to coat the meat with the spices.
4. 4.
   Pour in the vegetable broth and bring it to a boil. Reduce the heat to low and let it simmer for about 1 hour, or until the lamb is tender.
5. 5.
   In a separate pot, bring water to a boil and add the semolina. Cook according to the package instructions until the semolina is soft and creamy.
6. 6.
   Once the lamb is tender, add the cooked chickpeas to the pot and simmer for an additional 10 minutes.
7. 7.
   Serve the lamb and chickpea mixture over a bed of creamy semolina. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lamb — For a more tender result, marinate the lamb in the spice mixture for at least 1 hour before cooking.
• Semolina — Make sure to cook the semolina until it reaches a creamy consistency, stirring constantly to avoid lumps.

Tips & Tricks

• You can add a squeeze of lemon juice to the dish before serving to add a refreshing tang.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the spice mixture.
• Serve Babor with a side of fresh salad or pickled vegetables for a refreshing contrast.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.
• Feel free to adjust the spices according to your taste preferences.

Serving advice

Serve Babor hot, with the creamy semolina as the base and the spiced lamb and chickpeas on top. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, you can sprinkle some paprika or cumin powder on top of the dish. Serve it in a shallow bowl to showcase the vibrant colors of the semolina, lamb, and chickpeas.