No-sear lamb and chickpea stew from Milk Street - The New Home Cooking (page 152) by Christopher Kimball

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Notes about this recipe

  • Leo on September 20, 2020

    This worked OK for me. I am cooking for two so I used about 500g neck fillet which I judged needed about 45 minutes initial cooking but the same amount of spices. I used 4 cups of water but could have used 3. It was very soupy. The lamb was tender and with some buttered naan the meal was delicious. My husband loved it but I think that I missed the depth of flavour from an initial browning. I probably have better recipes with the same flavour profile.

  • Lsblackburn1 on February 29, 2020

    This was just okay. The flavors were nice but the lamb was tough and not very delicious (used lamb stew meat... maybe the no-sear approach just doesn’t work...). I served it over egg noodles.

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