Ragout of lamb with pumpkin and chickpea

400 g of mutton flesh off the back foot, with fat
600-700 g pumpkin
2 white bulbs
4-5 cloves of garlic
1 jar of ready chickpeas (400 g)
ghee for frying
150ml dry white wine
coriander seeds and cumin to taste
Cut the lamb into small pieces. Peel and slice the same chunks of pumpkin. Cut into thin half-rings onion into thin slices and garlic.
The Bank is ready chickpea fold in a sieve.
In the melted butter fry until golden brown, first separately onion and garlic, then meat and pumpkin.
Put the meat in a refractory form, pour wine or water vsypte pounded coriander seeds and cumin to taste, cover with a lid or foil and place in a preheated 180 ° C oven for 30 minutes. Then add the pumpkin, onion and chickpeas with garlic, salt and pepper and bake until cooked pumpkin, about 20 minutes.

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