Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large finely chopped yellow onion and a 2-inch piece of thinly sliced fresh galangal, cooking for 5-7 minutes until softened.

2. 2

   Add 500 grams of diced lamb shoulder to the pot, browning it on all sides for about 8-10 minutes.

3. 3

   Stir in 4 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of Lebanese Seven Spice Blend, and 0.5 teaspoon of turmeric powder, cooking for 1 minute until fragrant.

4. 4

   Incorporate 2 tablespoons of tomato paste, 400 grams of canned diced tomatoes, 750 milliliters of vegetable broth, and 400 grams of drained and rinsed canned chickpeas into the pot.

5. 5

   Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 1 hour and 30 minutes, or until the lamb is very tender, stirring occasionally.

6. 6

   Remove the lid, add 0.5 cup of chopped fresh cilantro and 2 tablespoons of fresh lemon juice, season with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper, and simmer uncovered for another 10 minutes to allow flavors to meld.