Dive into the aromatic world of Middle Eastern cuisine with this hearty and flavorful Lamb Chickpea Stew. This comforting dish, a staple in many homes across the region, boasts a rich tapestry of spices that dance on your palate – from warming cinnamon and cumin to the bright notes of lemon and parsley. Tender lamb, slow-cooked to perfection, melts in your mouth alongside fluffy chickpeas and a deeply satisfying broth. It's a perfect weeknight meal that's both simple to prepare and incredibly rewarding. The fragrant stew is incredibly versatile; serve it with crusty bread for dipping, alongside fluffy couscous, or over a bed of rice.
This recipe delivers a truly authentic experience, transporting you to bustling souks and sun-drenched marketplaces with every spoonful. Forget complicated techniques and long ingredient lists; this approachable recipe balances ease with exceptional taste. Ready to embark on this culinary journey? Let's get started with the step-by-step instructions below.
Tools Needed
- Mixing bowl
- Nonstick wok or pan
- Lid
Ingredients
- Lamb
- Black pepper: 1 heaped teaspoon
- Salt: 1 heaped teaspoon
- Turmeric: 1 heaped teaspoon
- Chili powder: 1 heaped teaspoon
- Cumin powder: 1 heaped teaspoon
- Black lemon/lime powder: 1 heaped teaspoon
- Cardamom pods
- Cinnamon stick
- Cloves
- Oil
- Garlic
- Ginger
- Onions
- Green chilies
- Chickpeas (canned): 2 cans
- Water or Stock
- Fresh Tomatoes
- Tomato paste: 1 small tetra pack
- Fresh mint
Step-by-Step Instructions
Step 1. Prepare and Brown the Lamb
- Season the lamb with black pepper, salt, turmeric, chili powder, cumin powder, black lemon/lime powder, cardamom pods, cinnamon stick, and cloves. Add a little oil and mix well.
- In a pan over medium heat, cook the seasoned lamb for about 6 minutes, stirring occasionally.
Step 2. Sauté Aromatics and Add Chickpeas
- Add a mug of water or stock, bring to a boil, then reduce heat, cover and cook for 5-6 minutes until boiling. Remove the lid and cook on high heat for several minutes to reduce the liquid.
- Add garlic-ginger paste (or minced garlic and ginger), onions, and green chilies. Cook for another 5-6 minutes.
- Add the chickpeas (rinsed), stir, and cook for 4 minutes.
Step 3. Simmer with Tomatoes
- Add fresh tomatoes, water/stock, and tomato paste. Mix well. Cover and cook on medium heat for 30 minutes, stirring occasionally, until tomatoes break down and sauce thickens.
Step 4. Finish and Serve
- Stir in fresh mint. Check for seasoning.
Read more: Misir Wat: Authentic Ethiopian Red Lentil Stew Recipe
Tips
- If using lamb with bone, use a pressure cooker for better tenderness.
- Rinse canned chickpeas thoroughly before use.
- Adjust cooking time depending on the size and quality of the lamb.
Nutrition
- Calories: 600-800
- Fat: 30-45g
- Carbs: 50-70g
- Protein: 40-50g
FAQs
1. Can I use frozen lamb instead of fresh?
Yes, you can! Just make sure to thaw it completely before browning. It might take slightly longer to cook.
2. What can I substitute for chickpeas?
Other beans like butter beans or cannellini beans would work well, but the flavor will be slightly different.
3. How can I make this stew spicier?
Add a pinch of cayenne pepper or a chopped chili pepper to increase the heat. You can also use harissa paste for a more intense flavor.
This Arabic Lamb and Chickpea Stew is a testament to the simplicity and deliciousness of Middle Eastern cooking. Enjoy the warmth and comforting flavors of this dish, perfect for sharing with friends and family. From the first bite to the last, you'll savor the rich tapestry of spices and tender lamb in this unforgettable stew.