Egyptian Tabilch
Dive into the rich and aromatic world of North African cuisine with Egyptian Tabilch, a hearty lamb and chickpea stew infused with bold spices and warming flavors. Tender cubes of lamb shoulder are simmered to perfection in a fragrant broth of ground coriander, cumin, and paprika, enhanced by the subtle sweetness of a cinnamon stick. This one-pot wonder is further enriched with creamy chickpeas and a flavorful tomato paste base, creating a deeply satisfying dish perfect for cozy evenings. Ready in just under two hours, Egyptian Tabilch delivers layers of complex flavor with minimal effort, making it an ideal choice for family dinners or entertaining guests. Serve it hot, topped with fresh parsley, alongside fluffy rice or warm flatbread for an authentic and comforting meal. Keywords: Egyptian Tabilch recipe, lamb stew with chickpeas, North African stew, hearty lamb dish, Egyptian cuisine recipe.
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Recipe Information
Ingredients
- 500 grams lamb shoulder, cubed
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 stick cinnamon stick
- 2 tablespoons tomato paste
- 400 grams chickpeas, cooked or canned (drained and rinsed)
- 500 milliliters beef or lamb stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the lamb cubes lightly with salt and pepper, then brown them in batches in the hot oil (about 3-4 minutes per batch). Remove the lamb and set aside.
Add the remaining 1 tablespoon of olive oil to the pot and reduce the heat to medium. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic, ground coriander, ground cumin, and paprika. Cook for another 1-2 minutes until the spices are fragrant.
Add the tomato paste and stir well to coat the onions and spices evenly.
Return the browned lamb to the pot and add the cinnamon stick.
Pour in the stock, scraping the bottom of the pot to deglaze and release any browned bits. Bring to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Let the stew simmer for 60 minutes, stirring occasionally.
After 60 minutes, add the chickpeas and let the stew simmer uncovered for an additional 20-30 minutes, allowing the liquid to reduce and thicken slightly.
Taste the stew and adjust the seasoning with additional salt and pepper as necessary.
Remove the cinnamon stick and discard.
Serve hot, garnished with fresh chopped parsley. Pair with warm flatbread or steamed rice for a complete meal.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 7.9 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
