Recipe(tried): Lamb with Garbanzo Beans

Lamb with Garbanzo Beans

Lamb and garbanzo beans are natural partners flavorwise, and crunchy, aromatic fennel adds a bit of "zing" to one of my favorite meals in a pan.

Serves 4.

salt and freshly ground black pepper
3/4 lb lean boneless lamb, cut into fine strips (leg steaks or fillet are ideal)
freshly grated nutmeg
1 tsp. dried oregano
3 rosemary sprigs
1 garlic clove, crushed (optional)
1/2 cup red wine (use a full bodied one if possible)
1/4 cup olive oil
1 small onion, halved and thinly sliced
2 fennel bulbs, thinly sliced
2 (15 ounce) cans garbanzo beans, drained
2 tsp. arrowroot (or cornstarch)

Season the lamb well, then mix in a good sprinkling of nutmeg, the oregano, rosemary and garlic, if used. Pour in the wine, cover and leave to marinate for a couple of hours or longer if possible (overnight if time allows).

Heat the oil and stir fry the onion for 5 minutes. Use a slotted spoon to add the lamb to the pan, reserving the marinating liquid. Stir fry the meat over fairly high heat until all the strips are browned. Add the fennel and continue stir frying for about 10 minutes, reducing the heat to prevent the meat from overcooking. The fennel should be slightly tender but not softened.

Add the garbanzo beans and stir fry for 2-3 minutes to heat them through. pour in the reserved marinade and bring to a boil, stirring. Simmer for 2 minutes.

Blend the arrowroot with 1/3 cup water, then add it to the pan and stir over medium heat until the liquid boils to form a thin glaze for the ingredients. Remove the pan from the heat at once, or switch the heat off, as the arrowroot thickening will thin down if it is allowed to simmer. Taste for seasoning and serve with chunks of crusty bread to mop up the juices.