Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 900 grams of lamb shoulder cubes and sear them on all sides until well browned, then remove the lamb from the pot and set it aside.

2. 2

   Add 2 large finely chopped yellow onions to the same pot and sauté them for 8 minutes until softened and translucent, then add 6 minced garlic cloves and cook for an additional 1 minute until fragrant.

3. 3

   Stir in 2 tablespoons of tomato paste and cook for 2 minutes, ensuring it caramelizes slightly to deepen the flavor, then add 1 teaspoon of cinnamon powder, 1.5 teaspoons of cumin powder, 0.5 teaspoon of allspice powder, and 1 teaspoon of sweet paprika, stirring constantly for 1 minute until aromatic.

4. 4

   Return the seared lamb to the pot and pour in 1 can of 800 grams undrained diced tomatoes along with 3 cups (720 ml) of water or chicken broth, then add 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper.

5. 5

   Bring the stew to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 1.5 to 2 hours, or until the lamb is fork-tender.

6. 6

   Drain and rinse 2 cans of 400 grams each chickpeas, then add them to the pot and continue to simmer uncovered for another 15-20 minutes to allow the flavors to meld and the sauce to thicken slightly.

7. 7

   Stir in 2 tablespoons of freshly squeezed lemon juice and 0.5 cup of chopped fresh parsley just before serving, adjusting seasoning as needed.