Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown 2 pounds of boneless lamb shoulder cubes on all sides, working in batches if necessary, and set the browned lamb aside.

2. 2

   Reduce the heat to medium, add 2 large thinly sliced onions to the pot, and cook until softened, about 8 minutes, then add 6 minced garlic cloves and cook for an additional 1 minute until fragrant.

3. 3

   Stir in 3 tablespoons of tomato paste and 2 tablespoons of ground sumac along with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper, cooking for 2 minutes to toast the spices and paste.

4. 4

   Return the browned lamb to the pot and add 1 can (15 ounces) of rinsed and drained chickpeas, 1 medium cinnamon stick, 2 bay leaves, and 4 cups of vegetable broth, stirring everything to combine.

5. 5

   Bring the stew to a gentle simmer, then cover the pot tightly and cook on low heat for 2.5 to 3 hours, or until the lamb is fork-tender and easily falls apart.

6. 6

   Carefully remove the cinnamon stick and bay leaves from the stew, then stir in 1 tablespoon of fresh lemon juice and garnish generously with 0.25 cup of chopped fresh parsley before serving hot.