Save A rich, aromatic stew featuring tender lamb, chickpeas, and a blend of warm Middle Eastern spices, simmered to perfection for a comforting and flavorful meal.
This stew has become a favorite in my family for its deep flavors and satisfying texture that brings everyone to the table.
Ingredients
- Lamb shoulder: 900 g (2 lb), trimmed and cut into 2.5 cm (1 inch) cubes
- Chickpeas: 400 g (14 oz) canned, drained and rinsed
- Onions: 2 medium, finely chopped
- Garlic cloves: 3, minced
- Carrots: 2, peeled and sliced
- Celery stalks: 2, diced
- Tomato: 1 large, chopped (or 400 g/14 oz canned diced tomatoes)
- Ground cumin: 1 ½ tsp
- Ground coriander: 1 tsp
- Ground cinnamon: 1 tsp
- Ground allspice: ½ tsp
- Ground turmeric: ½ tsp
- Ground cayenne pepper: ¼ tsp (optional for heat)
- Bay leaf: 1
- Fresh cilantro or parsley: 1 small bunch, chopped (plus extra for garnish)
- Beef or lamb stock: 4 cups (1 liter), low-sodium
- Tomato paste: 2 tbsp
- Olive oil: 2 tbsp
- Salt and black pepper: to taste
Instructions
- Step 1:
- Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add lamb cubes in batches, browning on all sides. Transfer browned lamb to a plate.
- Step 2:
- Reduce heat to medium. In the same pot, add onions and cook for 5 6 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
- Step 3:
- Add carrots and celery sauté for 3 4 minutes.
- Step 4:
- Stir in all spices (cumin, coriander, cinnamon, allspice, turmeric, cayenne, bay leaf) and cook for 1 minute to release their aromas.
- Step 5:
- Return lamb to the pot. Add chopped tomato (or canned tomatoes) and tomato paste, mixing well.
- Step 6:
- Pour in the stock, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Step 7:
- Add chickpeas to the stew. Simmer uncovered for another 30 40 minutes, or until lamb is very tender and sauce has thickened. Skim fat if necessary.
- Step 8:
- Stir in chopped cilantro or parsley, and adjust seasoning with salt and pepper to taste.
- Step 9:
- Serve hot, garnished with extra herbs.
Save This dish always brings my family together, creating cozy memories around the table full of laughter and warmth.
Notes
For extra depth, add a small handful of dried apricots or raisins with the chickpeas. Make ahead and enjoy the enhanced flavors the next day. For a gluten free option, ensure your stock is certified gluten free.
Required Tools
Large heavy-bottomed pot or Dutch oven, sharp knife, wooden spoon, ladle
Allergen Information
Contains no major allergens. Check the stock and chickpeas for potential gluten or cross contamination if sensitive.
Save Enjoy this stew as a hearty meal perfect for any occasion.
Recipe Questions & Answers
- → What cut of lamb works best for this stew?
Lamb shoulder is ideal due to its balance of tenderness and fat content, which results in a flavorful, juicy stew after slow cooking.
- → Can I use dried chickpeas instead of canned?
Yes, but be sure to soak dried chickpeas overnight and cook them until tender before adding to the stew to ensure proper texture.
- → How do the spices contribute to the dish?
The blend of cumin, coriander, cinnamon, allspice, turmeric, and cayenne creates layers of warmth and complexity, enhancing the lamb and legumes beautifully.
- → What are good serving suggestions?
This stew pairs wonderfully with steamed basmati rice, fluffy couscous, or warm flatbread to soak up the rich sauce.
- → Can I prepare this stew ahead of time?
Absolutely. The flavors deepen when allowed to rest, making it a great make-ahead meal that tastes even better the next day.