Skudahkharis | FoodieAtlas

Ingredients

2 cups dried chickpeas
1 lb (450 g) lamb or beef, cut into small pieces
1 large onion, finely chopped
4 cloves garlic, minced
2 tablespoons vegetable oil
2 large tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1 teaspoon salt (or to taste)
4 cups beef or chicken broth
1 bay leaf
1/2 cup fresh cilantro or parsley, chopped (optional)

Instructions

Prepare Chickpeas

Soak the dried chickpeas in water overnight or for at least 8 hours. Drain and rinse them before cooking.

Brown Meat

Heat the vegetable oil in a large pot over medium-high heat. Add the lamb or beef pieces and cook until browned on all sides. Remove the meat and set aside.

Cook Onions and Garlic

In the same pot, add the chopped onions and garlic. Cook until the onions are soft and translucent.

Add Tomatoes and Spices

Stir in the chopped tomatoes, ground cumin, ground coriander, paprika, turmeric, black pepper, and salt. Cook for about 5 minutes, until the tomatoes start to break down.

Combine Ingredients

Return the browned meat to the pot. Add the soaked chickpeas and pour in the beef or chicken broth. Add the bay leaf.

Simmer Dish

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the chickpeas and meat are tender.

Finish and Serve

Remove the bay leaf. Garnish with fresh cilantro or parsley, if desired. Serve hot with bread or rice.