How To Make Spicy Lamb Stew with Chickpeas
Seasoned with cumin, coriander, cinnamon, and a bit of cayenne, this lamb stew is perfectly spiced and great if you’re looking for comforting winter food.
Serves:
Ingredients
- 2½lbsboneless leg of lamb,strings or netting removed
- 1tspsalt
- ½tspground black pepper
- 2Spanish onions,sweet onions
- 4tbspolive oil,(60 ml)
- 1clovegarlic,chopped
- 2shallots,chopped
- 1tspground cinnamon,(5 g)
- 1tspground cumin,(5 g)
- 1tspground coriander,(5 g)
- ½tspground allspice,(2½ g)
- ½tspcayenne pepper,(2½ g)
- 14ozwhole tomatoes,peeled, crushed in a bowl, or chopped tomatoes
- 2cupswater
- 1bayleaf
- ½cupgolden raisins
- 30ozchickpeas,drained
- ¼cupfresh cilantro,chopped
Instructions
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Heat the oven to 325 degrees F.
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Remove the wrapping and and trim any excess fat from the exterior of the lamb. Cut each of these smaller pieces into roughly 3-inch chunks for the stew. You may have some smaller or larger pieces. Sprinkle the meat all over with salt and black pepper.
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In a large heavy-bottomed pot or Dutch oven over medium-high heat, heat 2 tablespoons of the oil. Add the meat and let it cook for 3 minutes without disturbing. Don’t crowd the pan; work in batches if necessary.
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Turn and brown the other sides for 3 minutes more. Transfer the meat to a bowl.
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While the lamb is browning, prepare the onions. Slice off any straggly roots from the onions, leaving the firm root centers intact.
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Cut the onions in half from tip to root. Peel off the papery outer layers of skin. Cut each half into a few wedges, slicing through the root so that the wedges stay intact.
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Heat the remaining 2 tablespoons oil in the pan and add the wedges, cut sides down, crowding them as close together as possible.
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Brown for 2 minutes, then turn and brown the other sides for 2 minutes more. Try to keep the wedges intact as they turn. Transfer to the bowl with the browned meat.
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Stir the garlic, shallots, cinnamon, cumin, coriander, cayenne, and allspice into the pan. Cook, stirring, for 1 minute. Add the tomatoes and cook 1 minute more or until the mixture is smooth.
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Stir in the water, scraping up any browned bits that might be stuck to the bottom of the pan.
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Return the meat and onions to the pan and stir into the liquid. Add the bay leaf. Bring to a boil. Cover the pan and transfer to the oven. Cook for 1 hour.
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Add the raisins and chickpeas to the stew. Gently stir so some of the chickpeas are submerged in the liquid. Cover and return to the oven.
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Continue cooking for 30 minutes, or until the lamb is very tender and easily pierced with a fork. If necessary, continue cooking for 30 minutes more until the lamb is tender.
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Taste the cooking juices for seasoning and add more salt and pepper, if desired. Discard the bay leaf. Sprinkle the dish with cilantro just before serving.
Nutrition
- Calories: 1094.16kcal
- Fat: 45.29g
- Saturated Fat: 13.92g
- Monounsaturated Fat: 19.83g
- Polyunsaturated Fat: 7.13g
- Carbohydrates: 109.59g
- Fiber: 20.94g
- Sugar: 27.37g
- Protein: 66.02g
- Cholesterol: 128.52mg
- Sodium: 615.58mg
- Calcium: 157.75mg
- Potassium: 1873.81mg
- Iron: 10.72mg
- Vitamin A: 23.54µg
- Vitamin C: 19.72mg
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