Description
This dish features lamb slow-cooked with chickpeas, aromatic spices, tomatoes, and stock, creating a rich and flavorful stew. It’s a comforting one-pot meal, often served with couscous, rice, or flatbread.
Ingredients
Scale
- 1.5 kg (3 lbs) lamb shoulder, diced
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1 can (400g/14 oz) chickpeas, drained and rinsed
- 1 can (400g/14 oz) chopped tomatoes
- 2 cups lamb or vegetable stock
- Zest and juice of 1 lemon
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Salt and black pepper, to taste
Instructions
Step 1: Sear the Lamb
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Season the lamb pieces with salt and black pepper, then sear them in batches until browned on all sides. Remove and set aside.
Step 2: Sauté the Aromatics
- In the same pot, reduce the heat to medium. Add the onions and cook for 5-6 minutes until softened.
- Stir in the garlic, cumin, coriander, cinnamon, and smoked paprika. Cook for another 1-2 minutes until fragrant.
Step 3: Combine the Ingredients
- Return the seared lamb to the pot.
- Add the chickpeas, chopped tomatoes, and stock. Stir well to combine.
Step 4: Simmer the Stew
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the flavors have melded.
Step 5: Add Lemon and Garnish
- Stir in the lemon zest and juice just before serving for a fresh, zesty finish.
- Garnish with chopped cilantro and serve warm.