I had left over lamb that needed to be cooked and chickpeas that needed to be eaten.  I found a dish that incorporated both with tasty results!

Alhams Walluhum

Chickpeas and Meat

Translation:

…flavor meat with asafetida and cook it.  Add chickpea pulse.  Add cumin, fenugreek, asafetida, salt, turmeric, pepper, lime juice and garlic; cook it until it is very tender. (The Nimatnama Manuscript of the Sultans of Mandu, pp. 35)

 

Ingredients:

2 C. meat (lamb cooked with asafetida)

1 C. chickpeas (lightly ground)

1 tsp. ground cumin, fenugreek, turmeric

1/2 tsp. asafetida, salt, and ground pepper

2 tsp. lime juice

 

Redaction:

Here are the gathered ingredients.

 

I used lamb, sprinkled with asafetida, that had been previously cooked. Leftovers put to good use.

I ground the chickpeas only a little bit.  I didn’t want to make a mush of them but I did want to break them down a bit.

 

Next I added all the spices.  A note about asafetida, it’s called the devil’s stink weed for a reason.  It’s like garlic on steroids.  A little goes a long way, so use it sparingly!  If you don’t have asafetida, just use garlic.

Finally the chance to taste what was smelling so amazing!

 

The dish itself is rather unremarkable looking, slightly bland yellow.  However I wanted to add a touch of color while getting my healthy on.  Not to worry, the sauteed spinach IS optional.  If you don’t want to have spinach, don’t.  I added it because it breaks up the plating just a bit.  Mostly I did this for decoration and greens instead of a salad at dinner time.