Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown 1.5 pounds of cubed lamb shoulder in batches for 5-7 minutes until well-sealed on all sides.

2. 2

   Remove the lamb from the pot, reduce heat to medium, then add 1 large chopped onion, 4 cloves of minced garlic, and 1 tablespoon of grated ginger, sautéing for 5 minutes until softened and fragrant.

3. 3

   Stir in 1.5 teaspoons of ground cumin, 1 teaspoon of ground coriander, and 0.5 teaspoon of ground cinnamon, cooking for 1 minute until aromatic, then add 1 (14.5 ounce) can of diced tomatoes with their juice.

4. 4

   Return the browned lamb to the pot, then pour in 4 cups of vegetable broth and whisk in 3 tablespoons of red miso paste until fully dissolved, adding 1 cup of pitted and chopped dates.

5. 5

   Bring the stew to a gentle simmer, cover the pot, and cook for 90 minutes, stirring occasionally, until the lamb is tender.

6. 6

   Stir in 1 (15 ounce) can of drained and rinsed chickpeas, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, then continue to simmer uncovered for another 15 minutes to allow the flavors to meld.

7. 7

   Remove the stew from the heat and stir in 0.5 cup of fresh chopped parsley before serving hot.