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© Meredith Corporation. All rights reserved. Used with permission.
(4 cups bean mixture and 12 ounces cooked meat)
In a large bowl, combine fennel, coriander, cumin, salt, pepper and cinnamon. Add lamb pieces; toss to coat. In a large saucepan, cook lamb in 1 tablespoon oil over medium heat until browned, stirring occasionally. Remove from the heat and carefully add the water to the lamb in saucepan. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or until lamb is tender.
Meanwhile, in a large skillet, cook carrots, celery and onion in remaining 1 tablespoon oil over medium heat for 5 minutes, stirring occasionally. Add zucchini and garlic. Cook about 5 minutes more or until vegetables are just tender. Stir in chickpeas. In a small bowl, whisk together chicken broth and flour. Add to bean mixture. Cook and stir until slightly thickened and bubbly; cook and stir for 1 minute more. Remove from the heat and stir in spinach and garam masala.
To serve, divide bean mixture among four serving plates. Top with lamb and sprinkle with cilantro and/or mint.