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Recipe: Wild Boar — or Pork or Lamb — Stew With Chickpeas

February 16, 2017

Serves 4 Note: The Iberia chef uses wild boar, but home cooks will likely want to use pork or lamb. If you use dried plums or apricots, soak them in a little hot water to plump them up a bit first. 3 tablespoons olive oil 1½ pounds lamb or pork butt (or wild boar stew meat), cut in 1½-inch cubes Salt, to taste ¼ cup flour 1 large onion, finely chopped 2 cups chicken stock or water 1 teaspoon Spanish pimentón (sweet paprika) 1 teaspoon cumin 1 teaspoon cinnamon ½ teaspoon white pepper ½ teaspoon cayenne pepper 2 tablespoons fresh ginger, grated 1 teaspoon finely chopped parsley, plus more to garnish 1½ cups cooked chickpeas (if using canned, drain and rinse well) 6 plums, coarsely chopped...

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