# Needed Ingredients:
→ Meats
01 - 2 lb lamb shoulder, trimmed and cut into 1 inch cubes
→ Legumes
02 - 14 oz canned chickpeas, drained and rinsed
→ Vegetables
03 - 2 medium onions, finely chopped
04 - 3 garlic cloves, minced
05 - 2 carrots, peeled and sliced
06 - 2 celery stalks, diced
07 - 1 large tomato, chopped or 14 oz canned diced tomatoes
→ Spices and Herbs
08 - 1 ½ tsp ground cumin
09 - 1 tsp ground coriander
10 - 1 tsp ground cinnamon
11 - ½ tsp ground allspice
12 - ½ tsp ground turmeric
13 - ¼ tsp ground cayenne pepper (optional)
14 - 1 bay leaf
15 - 1 small bunch fresh cilantro or parsley, chopped
→ Liquids
16 - 4 cups low-sodium beef or lamb stock
17 - 2 tbsp tomato paste
18 - 2 tbsp olive oil
→ Seasoning
19 - Salt and freshly ground black pepper, to taste
# Preparation Steps:
01 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown lamb cubes in batches on all sides. Remove browned lamb to a plate.
02 - Reduce heat to medium. Add onions to the pot and cook for 5–6 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
03 - Add carrots and celery; sauté for 3–4 minutes until slightly tender.
04 - Add ground cumin, coriander, cinnamon, allspice, turmeric, cayenne pepper, and bay leaf. Cook 1 minute to release aromas.
05 - Return lamb to the pot. Stir in chopped tomato or canned tomatoes and tomato paste until well combined.
06 - Pour in stock, scraping browned bits from the bottom. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
07 - Stir in chickpeas, simmer uncovered for 30–40 minutes until lamb is tender and sauce thickens. Skim fat if needed.
08 - Stir in chopped cilantro or parsley. Adjust seasoning with salt and pepper to taste. Serve hot garnished with extra herbs.
