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Spicy Lamb Stew with Chickpeas
Spicy Lamb Stew with Chickpeas
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Cozy lamb stew with chickpeas spiced with cinnamon, cumin, coriander, and a touch of cayenne. Ideal winter indulgence!
Ingredients:
  • 2 1/2 pounds (1.1 kilos) boneless lamb leg, strings or netting removed
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2 1/2g) ground black pepper
  • 2 sweet or Spanish onions
  • 4 tablespoons (60ml) olive oil
  • 1 clove garlic, chopped
  • 2 shallots, chopped
  • 1 teaspoon (5g) ground cinnamon
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) ground coriander
  • 1/2 teaspoon (2 1/2g) ground allspice
  • 1/2 teaspoon (2 1/2g) cayenne pepper (skip this if you don't like spicy foods)
  • 1 can (14 to 16 ounces, 475ml) whole peeled tomatoes, crushed in a bowl, or chopped tomatoes
  • 2 cups (475ml) water
  • 1 bay leaf
  • 1/2 cup (75g) golden raisins
  • 2 cans (15 ounces, or 420g, each) chickpeas, drained
  • 1/4 cup (5g) chopped fresh cilantro
Instructions:
  • Preheat your oven to 325F.
  • Prepare the lamb for stew: Unwrap the lamb and trim any excess fat. Follow the natural cracks in the meat to separate the leg into smaller pieces. Cut each piece into roughly 3-inch chunks. Season with salt and black pepper.
  • Sear the lamb: Heat 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat. Add the meat and let it cook undisturbed for 3 minutes. Avoid overcrowding the pan, cook in batches if needed. Once the meat easily lifts, flip and brown for an additional 3 minutes on each side. Then, transfer the meat to a bowl.
  • Prepare the onions while the lamb browns: Trim off any straggly roots, cut the onions in half from tip to root, peel off the outer layers, and then cut each half into wedges, keeping them intact.
  • Sauté the onions: Heat the remaining 2 tablespoons of oil in the pan, add the onion wedges cut sides down, ensuring they are close together. Sear for 2 minutes until browned, then flip and brown the other sides for an additional 2 minutes. Be gentle to keep the wedges whole. Transfer to the bowl with the browned meat.
  • Sauté the garlic, shallots, cinnamon, cumin, coriander, cayenne, and allspice in the pan for 1 minute. Pour in the tomatoes and cook until smooth. Deglaze the pan with water, scraping up any browned bits.
  • Return the lamb and onions to the pan, stir in the liquid, add the bay leaf, bring to a boil, cover, and braise in the oven for 1 hour.
  • Gently stir in the raisins and chickpeas, ensuring some chickpeas are submerged in the liquid. Cover and return to the oven. Cook for 30 minutes, or until the lamb is very tender and easily pierced with a fork. If needed, cook for an additional 30 minutes until the lamb reaches desired tenderness.
  • For serving: Check and adjust the seasoning of the cooking juices with salt and pepper. Remove the bay leaf. Garnish with fresh cilantro just before serving. Store the stew in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat on low heat or in a low oven when ready to serve.

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