Tunisian lamb with chickpeas and chestnuts

Ingredients for 4 servings:

• 3 tbsp olive oil
• 1 onion(s), finely chopped
• 4 clove(s) garlic, chopped
• 2 stalk(s) celery, diced
• 500 g lamb, diced
• 120 g chickpeas, soaked in water overnight
• 500 g chestnuts, peeled
• 2 tbsp barberries or raisins
• 1 chili pepper(s)
• 1 tsp cinnamon
• 2 star anise
• 2 bay leaves
• 6 carnations
• ½ lemon(s)
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours; Total time approx. 11 hours

Marquit Quastal

Sauté the onion, garlic, and celery in hot olive oil. Add the lamb cubes and brown on all sides. Add the soaked chickpeas and pour in the water. Bring to a boil and skim off any foam that forms. Add the cinnamon, bay leaf, anise, cloves, cracked pepper, and chili pepper. Cover and simmer for about an hour and a half, until the chickpeas and meat are tender. Remove the bay leaf, anise, and chili pepper. Now add the barberries and peeled chestnuts and simmer on low heat for another 20 minutes. Season with salt, pepper, and lemon juice.