Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 kilograms of cubed lamb shoulder with 6 mashed black garlic cloves, 1 tablespoon of olive oil, 1 teaspoon of ground allspice, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, ensuring the lamb is fully coated.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe clay pot over medium-high heat or in a heavy-bottomed pan, then sear the seasoned lamb in batches until browned on all sides, removing and setting aside once done.

3. 3

   Add the remaining 1 tablespoon of olive oil to the clay pot, then sauté 2 large chopped onions and 1 large chopped red bell pepper for 8 minutes until softened.

4. 4

   Return the seared lamb to the clay pot, then stir in 1 can (400 grams) of drained and rinsed chickpeas, 1 can (400 grams) of undrained diced tomatoes, 1 cinnamon stick, and 3 cups of vegetable broth.

5. 5

   Bring the mixture to a gentle simmer on the stovetop, cover the clay pot tightly with its lid, and bake at 160 degrees Celsius (325 degrees Fahrenheit) for 2 hours or until the lamb is very tender.

6. 6

   Remove the clay pot from the oven, stir in 1/2 cup of chopped fresh parsley, 1/4 cup of chopped fresh mint, and 2 tablespoons of freshly squeezed lemon juice, then let the stew rest for 10 minutes before serving.