Minced Lamb and Chickpea Ajiaco Casserole
Inspired by the traditional Colombian ajiaco, this casserole marries the rich, spiced flavors of minced lamb with the hearty composition of chickpeas, offering an innovative twist on a comforting classic.
Ingredients
500 grams ground lamb (minced lamb) - preferably organic
2 tablespoons olive oil - extra virgin
1 large onion - finely chopped
2 cloves garlic - minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 can chickpeas - 400 grams, drained and rinsed
2 cups beef stock (beef broth or beef bouillon) - low-sodium
1 cup tomatoes - diced
1 teaspoon salt - or to taste
½ teaspoon ground black pepper - freshly ground
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
- Add minced garlic, cumin, and smoked paprika. Stir until the garlic is aromatic, approximately 1 minute.
- Introduce the minced lamb to the skillet, cooking until browned and cooked through. This should take about 8 minutes. Ensure there are no pink bits remaining.
- Stir in the chickpeas, diced tomatoes, and beef broth. Bring the mixture to a gentle simmer.
- Season with salt and freshly ground black pepper. Allow the casserole to simmer, uncovered, until it thickens slightly, about 40 minutes. Stir occasionally to prevent sticking.
- Preheat your oven to 180°C (350°F). Transfer the mixture to a casserole dish. Bake in the oven for 20 minutes to meld flavors together.
Notes
For added depth, consider adding a splash of red wine when simmering the lamb. Vegetarian substitutes like mushrooms can replace lamb for a similar texture.
Nutrition
Calories: 451kcalCarbohydrates: 6gProtein: 23gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 91mgSodium: 1107mgPotassium: 516mgFiber: 1gSugar: 3gVitamin A: 565IUVitamin C: 8mgCalcium: 50mgIron: 3mg
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