John Myers
Chickpea Pasta with Oriental Lamb Ragout À La Stefan Wiertz
The perfect chickpea pasta with oriental lamb ragout à la stefan wiertz recipe with a picture and simple step-by-step instructions.
- 600 g Chickpea Fussili
- 400 g Lamb shoulder, roughly diced
- 4 tbsp Tomato paste
- 200 ml Vegetable broth
- 1 bunch Plucked parsley
- 1 tsp Ras el Hanut, curry, paprika, fresh ginger, garlic cubes, sugar, sal
- 100 g Finely diced zucchini, red onion, frozen peas and chickpeas
- 100 ml Orange juice
- As part of the Telekom Campus Cooking Tour, the celebrity chef Stefan Wiertz recreates the student classic “Pasta”. This is how it works: Weigh and cook the chickpea pasta.
- Put the finished pasta in a bowl and season with a little olive oil and some freshly plucked parsley as well as the zest / juice of an organic orange.
- Sear the lamb cubes in plenty of olive oil in a saucepan and sear them with the spices while stirring in the saucepan and then roast them with the tomato paste while stirring constantly. Pour in the broth and simmer slowly over a medium heat for approx. 20 minutes.
- Add the vegetables and simmer again over medium heat for about 10 minutes.
- As a garnish, freshly plucked leaf parsley and mint and a spoonful of sour cream.
- Tip 6 from star chef Stefan Wiertz: A few fresh orange fillets and the finest cubes of pickled salt lemons give this recipe a very special flavor. .
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