Ragout of lamb with pumpkin and chickpea

INGREDIENTS:
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
COOKING METHOD:
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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