Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat.

2. 2

   Add 600 grams of lamb shoulder cubes to the pot and brown them on all sides for about 8 minutes, then remove the lamb and set it aside.

3. 3

   Reduce heat to medium, add 1 large finely chopped yellow onion and 4 cloves of minced garlic to the pot, and cook until softened, about 5 minutes.

4. 4

   Stir in 1 diced red bell pepper, 1 diced green bell pepper, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 1/2 teaspoon of ground turmeric, and 1/4 teaspoon of ground cinnamon, cooking for 3 minutes until fragrant.

5. 5

   Return the browned lamb to the pot, then add 400 grams of undrained canned diced tomatoes, 2 bay leaves, 250 ml of chicken broth, 1/2 teaspoon of dried mint, salt to taste, and black pepper to taste, bringing the mixture to a simmer.

6. 6

   Pour in 400 ml of full-fat coconut milk and 400 grams of rinsed and drained canned chickpeas, stirring gently to combine, then transfer the entire mixture to a clay pot with a lid.

7. 7

   Bake the covered clay pot in a preheated oven at 160°C (325°F) for 2 hours and 30 minutes, or until the lamb is fork-tender, then garnish with fresh chopped parsley before serving.