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Lamb Stew with Tomatoes, Chickpeas, and Spices Recipe

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This recipe for Lamb Stew with Tomatoes, Chickpeas, and Spices, by , is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanna Freeman


3 pounds lamb shoulder, trimmed and cut into 1 1/2" cubes
1 1/2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 medium-large onions, chopped course (about 2 cups)
4 medium garlic cloves, minced
3 tablespoons flour
1 1/2 cups chicken stock or low-sodium canned broth
1 1/2 cups chopped canned tomatoes with their 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 (can) chickpeas, drained and rinsed
1/4 cup fresh parsley or cilantro leaves, minced

Preheat oven to 250 degrees. Place lamb cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat two tablespoons of oil over medium-high heat in large ovenproof Dutch oven. Add half of lamb and brown on all sides; about five minutes. Remove meat and set aside on plate. Repeat process with remaining oil and lamb.

Add onions to empty Dutch oven and sauté until softened; about four to five minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, one to two minutes. Add stock, scraping up any browned bits that may have stuck to pot. Add tomatoes, bay leaves, coriander, cumin, cinnamon, and ginger, and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook until meat is almost tender, 1 3/4 to 2 1/4 hours.

Remove pot from oven and add chickpeas. Cover and return pot to oven. Cook until meat is tender and chickpeas are heated through, about 15 minutes. (Can be cooled, covered and refrigerated up to three days. Reheat on top of stove). Stir in parsley, discard bay leaves, and adjust seasonings.

Serve over couscous.




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