Ingredients: |
Ingredients: 2 pounds boneless shoulder of lamb or beef, well trimmed and cut into 11/2-inch cubes, or a 3-pound chicken, cut up
Salt and freshly ground black pepper
1 tablespoon olive oil
2 cups chopped onion
11/2 to 2 cups dried chickpeas, soaked for a minimum of 12 hours in cold water to cover by 2 inches, then drained
1 pinch to 1 teaspoon allspice, cinnamon, and/or cloves (optional)
1/4 teaspoon turmeric
1 teaspoon cumin
6 eggs (graded large or extra large) in their shells
12 small potatoes, peeled
1 cup rice or cracked wheat (optional)
2 teaspoons minced garlic
11/2 quarts (6 cups) water or broth
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Directions: |
Directions:Directions:
1. Preheat the oven to 350 degrees F.
2. Season the meat generously with salt and pepper.
3. In a 12-inch skillet, heat the oil with the onion over moderate heat. Cook, stirring occasionally, until the onion browns lightly. Transfer the onion to a 5-quart ovenproof casserole (the insert of a 5-quart crock pot is ideal).
4. Now brown the lamb, beef, or chicken all over in the 12-inch skillet, adding a little more oil if necessary to keep the meat from sticking.
5. Mix the drained chickpeas and onion in the casserole . Sprinkle with the turmeric, cumin, any optional spices, and additional salt and pepper.
6. Carefully arrange the eggs and the potatoes on top of the chickpea mixture, then add the meat. Sprinkle the garlic over the meat. Add the water or broth, which should cover all the ingredients.
7. If you are using the rice or cracked wheat, place. loosely in cheesecloth, tie with string, then place the filled cheesecloth in the liquid.
8. Cover the top of the casserole with a tight-fitting lid, or cover tightly with foil. No steam should escape. Bake at 350 degrees F. for 11/2 hours.
9. Reduce the heat to 200 degrees F. Leave the hamin in the warm oven overnight, until serving time at the midday meal.
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