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Lamb chops with tomato gravy and chickpeas
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Ingredients
Directions
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Season the lamb chops with salt and freshly ground black pepper and swirl them through the flour, shaking off the excess flour.
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Heat the olive oil in a large frying pan and fry the lamb chops on high heat in 3-4 minutes brown.
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Put them on a plate and fruit chopped onion and garlic softly glazed.
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Add the diced aubergine and fry the cubes around brown.
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Put in the paprika powder, ground cumin and 0.5 to 1 teaspoon freshly ground pepper.
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Add the vinegar, sugar, tomato cubes with water, 100 ml water, thyme, and some salt and let the mixture simmer for 2-3 minutes until it becomes a sauce.
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Put the lamb chops in and heat them gently for 6-8 minutes in the sauce.
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Stir in the chickpeas and warm the dish for a while.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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