Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 900 grams of lamb shoulder, cut into 3-4 cm cubes, and season generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then sear the lamb cubes in batches until deeply browned on all sides, removing and setting them aside.

3. 3

   Reduce the heat to medium, add 1 large diced onion and 4 cloves of minced garlic to the pot, and sauté for 5-7 minutes until softened and fragrant, scraping up any browned bits.

4. 4

   Stir in 1 diced red bell pepper and cook for another 5 minutes until it begins to soften, then pour in 1 cup of dry white wine to deglaze the pot, cooking for 2-3 minutes until the alcohol evaporates.

5. 5

   Return the seared lamb to the pot and add 794 grams of crushed tomatoes, 2 bay leaves, 1 teaspoon of dried oregano, 0.5 teaspoon of cumin, 1 teaspoon of smoked paprika, and 3 cups of beef broth, bringing the mixture to a gentle simmer.

6. 6

   Cover the pot and transfer it to a preheated 160°C oven, or maintain a very low simmer on the stovetop, for 1.5 hours to tenderize the lamb.

7. 7

   After 1.5 hours, add 2 peeled and cubed medium potatoes (approximately 400 grams total) and 2 chopped medium carrots to the stew, continuing to braise, covered, for another 45 minutes to 1 hour, or until the vegetables are tender and the lamb is fork-tender.

8. 8

   Drain and rinse 1 can (425 grams) of chickpeas and stir them into the stew, cooking for an additional 10 minutes to heat through and allow flavors to meld, then taste and adjust seasoning as needed before removing the bay leaves and serving hot.