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Pan-Seared Lamb with Turmeric, Zucchini, and Chickpeas

Name: Pan-Seared Lamb with Turmeric, Zucchini, and Chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 350 g boneless lamb shoulder; 2 pieces zucchini; 100 g canned chickpeas; 1 tsp ground turmeric; 1 tsp ground coriander; 2 tbsp olive oil; 4 sprig fresh coriander

Tender lamb pieces flavored with turmeric and coriander, sautéed with zucchini and chickpeas. A colorful and satisfying Indian-inspired dish.

30 min2 servings470 kcalDifficulty: Easy

Ingredients

350 g boneless lamb shoulder
2 pieces zucchini
100 g canned chickpeas
1 tsp ground turmeric
1 tsp ground coriander
2 tbsp olive oil
4 sprig fresh coriander

Instructions

Step 1
Cut the lamb into 2cm cubes and slice the zucchini into half-rounds. Rinse and drain the chickpeas.
Step 2
Heat the oil in a large skillet. Sear the lamb with turmeric and ground coriander over high heat for 5 minutes.
Step 3
Add the zucchini and cook for 8 minutes, stirring regularly.
Step 4
Add the chickpeas, season with salt and pepper. Cook for 3 minutes to warm through.
Step 5
Sprinkle with fresh chopped coriander and serve.

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