Lamb Stew With Tomatoes, Chickpeas And Spices

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 lbs lamb shoulder, trimmed and cut into 1 . 5 in cubes
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 2 medium onions, chopped coarsely (about 2 cups)
• 4 garlic cloves, minced
• 3 tablespoons flour
• 1 1/2 cups low sodium chicken broth or 1 1/2 cups homemade chicken stock
• 1 1/2 cups canned tomatoes with juice
• 2 bay leaves
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 15 ounces chickpeas, drained and rinsed
• 1/4 cup fresh parsley, minced or 1/4 cup fresh cilantro

Recipe

• 1 heat oven to 250.
• 2 toss lamb with salt and pepper. heat 2 tbls oil in dutch oven over medium high heat. brown lamb on all sides in two batches. set aside on plate.
• 3 add onions to dutch oven and saute until softened. add garlic and cook an additional 30s.
• 4 stir in flour and cook until lightly colored (1-2 min).
• 5 add stock and deglaze pan.
• 6 add tomatoes and spices and bring to simmer before adding lamb and returing to simmer.
• 7 cover and place in oven until meat is almost tender (1 3/4 - 2 1/4 hours).
• 8 add chickpeas and return to oven until meat is tender and chicpeas are heated through (about 15 min).
• 9 can be cooled, covered and refrigerated up tp 3 days before reheating on stovetop.
• 10 stir in parsley, discard bay leaves and adjust seasoning just before serving.