Iraqi Qeema (Stew of Chickpeas and Diced Meat)

Name: Iraqi Qeema (Stew of Chickpeas and Diced Meat)
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 4 servings
Cuisine: Iraqi Mesopotamian
Ingredients: 2 tbsp oil; 1 lb boneless lamb; 2 medium onions; 3 garlic cloves; 1 tsp turmeric; 1.5 cup split chickpeas; 3 tbsp tomato paste; 4 cup hot water; 1.5 tsp salt; 0.25 tsp black pepper; 1 tsp cumin; 0.5 tsp ginger; 0.25 tsp chili; 0.5 tsp ground coriander; 1 tbsp lime juice; 1 tsp honey; 0.75 cup dried prune

A dish of chickpeas, lamb and coriander, seasoned with turmeric and cumin and simmered on the stove.

1 hr 15 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 65 min · 75 min total
Difficulty: medium

1
Dice lamb into 1/4-inch cubes. In a medium heavy pot sauté meat in oil, stirring occasionally, until all moisture has evaporated, and meat starts to brown, about 10 minutes.
10 min
2
Add onion and stir until transparent, about 10 minutes. Add garlic and turmeric in the last minute.
10 min
3
Meanwhile, boil chickpeas until almost done (about 15 minutes), and drain.
15 min
4
Add the chickpeas to the pot along with the rest of ingredients. Mix well, making sure there is enough liquid to cover ingredients. Add some more hot water if needed. Bring to a quick boil, then reduce heat to medium-low, and let stew simmer gently, covered, about 45 minutes, or until sauce is nicely thickened. Stir 3 to 4 times while cooking to prevent ingredients from sticking to the bottom of the pot. Sauce of this stew should be thicker in consistency than that of regular stews.
45 min