No-Sear Lamb and Chickpea Stew
Delicious recipe for a Stew with a No-Sear Lamb with chickpeas. Serve with a dollop of Plain Greek yogurt for a creamy delicious stew.
Equipment
- Dutch Oven
- Cutting board
- Sink Colander
- Knife
- Medium Bowl
- Small Bowl for reserved seasoning blend
Ingredients
- 1 Tbsp Sweet Paprika
- 2 tsp Ground Cumin
- 1/4 tsp Cinnamon
- 1 1/4 pounds Boneless Lamb Shoulder trimmed, cut into 3/4-inch cubes
- 1 head Garlic
- 2 Tbsp Salted Butter
- 1 Onion
- 2 Tbsp Tomato Paste
- 2-3 Carrots
- 15 1/2 oz Canned Chickpeas drained
- 3 oz Baby Spinach
- 1 cup Cilantro chopped, optional
- 3 Tbsp Lemon Juice
- Plain Greek Yogurt optional
Instructions
- Place 2 Tablespoons salted butter in a Dutch Oven and then heat to melt over medium heat.
- Dice an onion on a cutting board and then set aside until the butter is melted.
- Place the diced onions into the melted butter and cook them until tender and just turning brown, around 5-8 minutes.
- When the onions are tender, add 2 Tablespoons tomato paste to the Dutch oven and then stir well and cook for 1 minute.
- In a medium bowl, stir together the paprika, cumin, cardamom, cinnamon, 2 tsp salt and 1/2 tsp pepper, measure out 2 Tbsp of the spice mixture and reserve it to a small bowl, then set aside.
- Reserve half of the seasoning mixture, then add the cubed Lamb to the medium bowl with half the seasoning and toss well until coated. Then set aside to rest.
- Add half of the seasoning that was left to the Dutch oven and then mix well into the tomato paste and onions.
- To the Dutch oven, add 6 cups of water and then mix well and bring to a boil over high heat.
- Cut the top of the whole garlic clove off and then set aside.
- To the Dutch oven, add the cubed and seasoned Lamb and also the garlic clove with the cut-side down.
- Then place the lid over the Dutch oven with it slightly ajar and cook on simmer for 1 hour.
- Peel the carrots, cut them lengthwise and then dice them to 1/2-inch, then add the carrots to the Lamb Stew.
- Then add the can of drained chickpeas and replace the lid and cook on simmer for an additional 30 minutes.
- With a tong, remove the garlic head from the stew.
- Using the tong or a paper towel, squeeze to remove the cloves from the head and then add them back to the Dutch Oven.
- Rinse 3-cups of spinach and then either add them whole to the Dutch oven or dice them on a cutting board before adding to the Stew.
- Finally, add 3 Tablespoons lemon juice to the No-Sear Lamb and Chickpea Stew, simmering a final 5 minutes for the flavors to blend.
- Serve with a dollop of Plain yogurt, Plain Greek Yogurt and enjoy!
Notes
This garlic was SO hot that two paper towels were used to hold it while squeezing the garlic onto a bench scraper.
Serve with a dollop of Plain yogurt, Plain Greek Yogurt and enjoy!