Iraqi Lamb Stew
Tender lamb braised with chickpeas, tomatoes, and warm spices in a rich, deeply savory sauce. A hearty one-pot meal that fills the kitchen with fragrant warmth.
- Total time
- 90 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 lb lamb shoulder, cut into 1.5-inch cubes
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 can (28 oz) canned diced tomatoes
- 1 large yellow onion, diced into 0.5-inch cubes
- 4 cloves garlic, minced until pieces are pencil-tip size
- 1.5 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1.5 cup chicken or lamb broth
Instructions
- 1
Pat the lamb cubes dry with paper towels by pressing them gently against the meat — this helps the surface brown instead of steam.
- 2
Dice the yellow onion by first cutting it in half from root to tip, then slicing each half crosswise into 0.5-inch pieces until you reach the root.
- 3
Mince the garlic by placing each clove on the cutting board, laying your knife flat over it, pressing down with the heel of your hand to crack it, then finely chopping until pieces are smaller than a grain of rice.
- 4
Heat 2 tablespoons of olive oil in a large heavy pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 5
Working in two batches to avoid crowding, add half the lamb cubes to the hot oil and leave them undisturbed for 3 minutes until the bottoms turn golden-brown, then stir and cook 2 more minutes until most surfaces are browned.
- 6
Transfer the browned lamb to a clean plate or bowl, then repeat step 5 with the remaining lamb cubes using another 2 tablespoons of olive oil.
- 7
Return all the browned lamb to the pot, then add the diced onion and cook over medium heat, stirring every 30 seconds, until the onion softens and turns translucent, about 4 minutes.
- 8
Add the minced garlic to the pot and stir constantly for 30 seconds until the smell becomes strongly fragrant and fills the kitchen.
- 9
Sprinkle the cumin and cinnamon over the meat and onions, then stir constantly for 30 seconds until every piece is coated and the spices smell warm and toasted.
- 10
Pour in the canned diced tomatoes with their juice, then use a wooden spoon to scrape up any stuck-on brown bits from the bottom of the pot.
- 11
Pour in the broth, then stir to combine everything evenly — the liquid should nearly cover the lamb.
- 12
Bring the mixture to a boil over medium-high heat — you'll see large bubbles rapidly breaking the surface, about 5 minutes.
- 13
Once boiling, reduce the heat to medium-low, cover the pot with a lid, and simmer for 45 minutes, stirring once halfway through, until the lamb is fork-tender and falls apart easily.
- 14
Add the drained chickpeas to the pot and stir to distribute them evenly, then simmer uncovered for 5 more minutes until the chickpeas are heated through.
- 15
Taste the stew and add salt and pepper to your preference — it should taste savory and deeply warm without being salty.
- 16
Ladle the stew into bowls, making sure each serving gets an equal share of lamb, chickpeas, and broth, then serve hot.
Tools you’ll need
- 12-inch heavy pot with lid
- cutting board
- chef's knife
- paper towels
- wooden spoon
- large plate or bowl
- ladle
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