Hearty North African Lamb Stew with Chickpeas and Spiced Tomatoes
Experience the vibrant flavors of North Africa with this hearty lamb stew, perfect for festive gatherings or cozy family dinners. This recipe combines tender lamb shoulder simmered to perfection with aromatic spices, juicy tomatoes, and hearty chickpeas, creating a delightful medley of tastes and textures. Ideal for breaking in your new cast iron dutch oven, this dish ensures that each bite is infused with warmth and richness. Even if it takes a little extra time on the stovetop, the results are spectacular, ensuring your guests will savor every morsel and leave asking for seconds!
8-10 servings
Servings
345
Calories
16
Ingredients
Ingredients
Lamb Shoulder
3 lbs (Trimmed and cut into 1.5 inch cubes)
Salt
1.5 teaspoons
Ground Black Pepper
1 teaspoon
Vegetable Oil
3 tablespoons
Onions
2 medium (Chopped coarsely (about 2 cups))
Garlic Cloves
4 (Minced)
Flour
3 tablespoons
Low Sodium Chicken Broth
1.5 cups (or 1.5 cups homemade chicken stock)
Canned Tomatoes
1.5 cups (With juice)
Bay Leaves
2
Ground Coriander
1.5 teaspoons
Ground Cumin
1 teaspoon
Ground Cinnamon
3/4 teaspoon
Ground Ginger
1/2 teaspoon
Chickpeas
15 ounces (Drained and rinsed)
Fresh Parsley
1/4 cup (Minced (or fresh cilantro))
Instructions
1
Preheat the oven to 250°F (120°C).
2
In a mixing bowl, toss the lamb cubes with salt and black pepper until evenly coated.
3
In a heavy, 5-quart dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add half of the lamb cubes and brown all sides, about 5-7 minutes. Remove the browned lamb and set it aside on a plate. Repeat with the remaining lamb, adding more oil if necessary.
4
Once the lamb is browned, add the chopped onions to the dutch oven. Sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
5
Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes until lightly golden. This will help thicken the stew.
6
Slowly pour in the chicken broth, scraping the bottom of the pot to deglaze it. This will incorporate all the flavorful bits stuck to the bottom.
7
Add the canned tomatoes (with their juice), bay leaves, ground coriander, cumin, cinnamon, and ginger. Bring the mixture to a gentle simmer.
8
Return the browned lamb back to the pot, ensuring all pieces are submerged in the liquid. Cover the dutch oven and place it in the preheated oven, allowing it to cook for 1 ¾ to 2 ¼ hours until the lamb is almost tender.
9
After that time, check the lamb's tenderness. If it’s not quite fork-tender, move the stew to the stovetop over low heat and simmer, covered, for an additional 40 minutes.
10
Once the lamb is tender, stir in the drained and rinsed chickpeas, cover, and let it simmer for another 15 minutes to heat through.
11
The stew can be cooled, covered, and refrigerated for up to 3 days before reheating gently on the stovetop.
12
Just before serving, stir in the minced fresh parsley (or cilantro), discard the bay leaves, and adjust the seasoning with salt and pepper as needed.
Nutrition Information
13g
Fat
42g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty North African Lamb Stew with Chickpeas and Spiced Tomatoes?
It is a vibrant, aromatic stew featuring tender lamb shoulder simmered with North African spices, chickpeas, and tomatoes, ideal for festive gatherings or family dinners.
What cut of meat is best for this lamb stew?
The recipe recommends using 3 lbs of lamb shoulder, trimmed and cut into 1.5-inch cubes, as it becomes very tender when slow-cooked.
How many servings does this recipe yield?
This recipe is designed to serve between 8 and 10 people.
What is the recommended oven temperature for cooking the stew?
The oven should be preheated to 250°F (120°C) for a low and slow cooking process.
What equipment is best for making this stew?
A heavy 5-quart cast iron Dutch oven is ideal for this recipe to ensure even heat distribution and richness.
What spices give this stew its North African flavor?
The flavor profile is created using a blend of ground coriander, cumin, cinnamon, and ginger.
How long does the stew need to cook in the oven?
The stew should cook in the preheated oven for approximately 1 ¾ to 2 ¼ hours until the lamb is almost tender.
What should I do if the lamb is still tough after the oven cooking time?
If the lamb isn't fork-tender, move the Dutch oven to the stovetop and simmer it covered over low heat for an additional 40 minutes.
When are the chickpeas added to the recipe?
Once the lamb is tender, stir in the drained and rinsed chickpeas and simmer for another 15 minutes.
Can I prepare this lamb stew in advance?
Yes, the stew can be cooled, covered, and refrigerated for up to 3 days before reheating gently on the stovetop.
What are the nutritional facts for one serving?
Each serving contains approximately 345 calories, 13g of fat, 42g of carbohydrates, and 23g of protein.
Do I need to brown the lamb before stewing?
Yes, browning the lamb cubes in vegetable oil for 5-7 minutes is a crucial step to develop deep flavor.
How is the stew liquid thickened?
The stew is thickened by sprinkling 3 tablespoons of flour over the sauteed onions and garlic before adding the broth.
What type of broth should be used?
You can use 1.5 cups of low-sodium chicken broth or homemade chicken stock.
Are the tomatoes drained before being added?
No, you should add the 1.5 cups of canned tomatoes along with their juice.
What fresh herbs are recommended for garnish?
The recipe calls for 1/4 cup of minced fresh parsley or fresh cilantro to be stirred in just before serving.
Should the bay leaves be removed?
Yes, the two bay leaves should be discarded before serving the stew.
How many onions are required for this recipe?
The recipe uses 2 medium onions, which should be chopped coarsely to yield about 2 cups.
Is this stew spicy in terms of heat?
This stew is aromatic and warmly spiced with cinnamon and ginger, but it is not inherently hot or 'spicy' unless you add chili peppers.
How much garlic is used in the stew?
The recipe calls for 4 minced garlic cloves.
Can I use beef instead of lamb?
While designed for lamb, you can substitute with beef chuck, though the flavor profile will change slightly and cooking times may vary.
What does 'deglazing the pot' mean in this context?
It means pouring in the chicken broth and scraping the bottom of the Dutch oven to release the flavorful browned bits (fond) stuck to the bottom.
How much vegetable oil is needed for browning?
You will need approximately 3 tablespoons of vegetable oil.
Are the chickpeas dried or canned?
This recipe uses a 15-ounce can of chickpeas that have been drained and rinsed.
Is there a lot of sodium in this dish?
The recipe uses low-sodium broth and 1.5 teaspoons of salt, but specific total sodium content is not provided.
How much ground cinnamon is included?
The recipe uses 3/4 teaspoon of ground cinnamon.
Can I cook this entirely on the stovetop?
Yes, if you prefer not to use the oven, you can simmer the stew covered on low heat on the stovetop until the lamb is tender.
What is the preparation for the lamb cubes?
The lamb shoulder should be trimmed of excess fat and cut into 1.5-inch cubes, then tossed with salt and pepper.
How many ingredients are in this recipe?
There are a total of 16 ingredients used to make this stew.
Is this a good recipe for a new Dutch oven?
Yes, the slow-cooking process and browning steps make it an ideal recipe to break in a new cast iron Dutch oven.