Middle Eastern Lamb & Chickpea Stew
Tender lamb shoulder simmers with chickpeas, warm spices, and tomatoes in a fragrant broth finished with fresh lemon. A hearty one-pot stew ready in under 90 minutes.
- Total time
- 90 min
- Servings
- 4
- Calories
- 452
- Protein
- 38g
Ingredients
- 1.5 lbs lamb shoulder, boneless
- 1 large onion, diced
- 4 cloves garlic, minced
- 14.5 oz canned diced tomatoes
- 15 oz canned chickpeas, drained
- 2 cups beef or chicken broth
- 1.5 tsp ground cumin
- 1 whole lemon (juiced)
- 2 tbsp olive oil
Instructions
- 1
Cut lamb shoulder into 1.5-inch chunks, discarding excess fat.
- 2
Pat lamb dry with paper towels. Season generously with salt and pepper.
- 3
Heat oil in a large pot over medium-high until it shimmers, ~2 minutes.
- 4
Working in batches, sear lamb 3–4 minutes per side until browned. Transfer to a plate.
- 5
Add onion to the pot. Cook, stirring, until softened and translucent, ~5 minutes.
- 6
Add garlic and cumin. Stir until fragrant, about 60 seconds.
- 7
Pour in tomatoes and broth. Return lamb and any juices to the pot.
- 8
Bring to a boil, then reduce heat to low. Cover and simmer 60 minutes.
- 9
Add chickpeas. Simmer uncovered 15 minutes until lamb is fork-tender.
- 10
Stir in lemon juice. Taste and adjust salt and pepper.
- 11
Serve hot in bowls, drizzling each with a small spoon of olive oil.
Tools you’ll need
- large pot with lid (5–6 quart)
- cutting board
- chef's knife
- paper towels
- wooden spoon
- measuring spoons
- measuring cups
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