Spicy Lamb and Chickpea Ragout

Soak dried chickpeas in cold water the day before. On the day of preparation, pour off the water, put the chickpeas in a frying pan. Add enough vegetable broth to cover the chickpeas well. Meanwhile, cook on low heat for forty to fifty minutes until soft (this is not necessary if you use canned chickpeas).

Pluck the coriander leaves from the branches and grind them with the strips of chilli pepper in a mortar or cutter to a fine paste.

Cut lamb rump into two cm cubes. Season the cubes with salt and pepper. Heat the oil in a non-stick frying pan, fry the meat cubes in portions, remove and set aside.

Add pepperoncini paste to the same frying pan and roast briefly. Return the meat to the frying pan and mix well with the paste. Extinguish with the water. Cook gently for ten minutes at low temperature.

Add a little water if necessary – there should always be a little liquid in the frying pan. Season with salt.

Put the chickpeas in a sieve and drain when cool. Heat the clarified butter in a frying pan. Briefly fry the chili rings in it. Add chickpeas and roast until lightly browned.

Arrange meat on plates and form chickpeas on top. Decorate with coriander.

Serve with: Couscous mixed with raisins, or basmati rice mixed with toasted pine nuts or almond slivers.

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