Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Brown 600 grams of diced lamb shoulder on all sides, then remove it from the pot.

3. 3

   Add 1 tablespoon of olive oil to the pot and sauté 1 large chopped onion for 5 minutes until softened.

4. 4

   Stir in 4 minced garlic cloves, 1 chopped green bell pepper, and 1 chopped red bell pepper, cooking for another 5 minutes.

5. 5

   Return the lamb to the pot and add 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of dried mint, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, mixing well.

6. 6

   Pour in 400 grams of canned diced tomatoes, 400 grams of drained and rinsed canned chickpeas, and 500 ml of vegetable broth, bringing the mixture to a simmer.

7. 7

   Dissolve 1 tablespoon of red miso paste in a small amount of the hot stew liquid, then stir it back into the pot.

8. 8

   Cover the pot and simmer the stew over low heat for 1.5 to 2 hours, or until the lamb is tender, stirring occasionally.