White Lamb Casserole

2 medium onions, peeled and thinly sliced
1 tablespoon olive oil
1 clove garlic, peeled and crushed
450 g/1 lb lean Iamb, cut in small cubes
1 x 450 g/1 lb can chick peas, rinsed and drained
300 ml/1/2 pint chicken stock
1 teaspoon saffron strands, soaked in
2 tablespoons boiling water
salt
freshly ground black pepper
2 tablespoons plain low-fat yogurt

Sautee the onions gently in the oil in a non-stick pan for 3 minutes; add the garlic and lamb and cook until the meat is evenly browned on all sides.

Transfer the lamb and onions to a casserole and add half the drained chick peas. Put the remaining chick peas into a blender or food processor with the chicken stock, strained saffron liquid, and salt and pepper to taste; blend until smooth.

Pour the blended sauce into the casserole. Cover and cook in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for about I hour, or until the lamb is tender (the total cooking time will depend on the cut of lamb used). Swirl the yogurt over the top and serve immediately.

SERVES 4

Variation

Red kidney beans can be used in place of chick peas, but they will change the colour of the dish. Use canned beans, or well-cooked dried ones