Kishkiyya lamb stew

Ingredients

Instructions

1. Place the lamb, sliced onion, fresh herbs, soaked chickpeas, galangal and olive oil in a large pot. Add enough water to cover and stir.
2. Bring to a simmer over medium heat, cover and cook for about 1 hour, until the meat is becoming tender.
3. Add the chopped chard and the other leafy green. Stir and cook for 15-20 minutes.
4. Whisk the kishk into the verjuice and let it sit for 10-15 minutes until dissolved and thickened.
5. Stir the kishk-verjuice mixture into the stew and cook for another 20 minutes.
6. Stir in the diced onion, cumin and cassia or cinnamon. Cook for 10 minutes.
7. Stir in the cloves and spikenard. Turn the heat to its lowest setting and cook gently for about 1 hour.
8. Serve hot as a sour, rich lamb stew with the chickpeas, greens and herbs.