Lamb Stew with Tomatoes Chickpeas and Spices
Warm up your table with this hearty and aromatic Lamb Stew with Tomatoes, Chickpeas, and Spices—a comforting dish that blends tender lamb, zesty tomatoes, and the rich, earthy flavors of cumin, coriander, cinnamon, and smoked paprika. Perfect for a cozy dinner, this stew is slow-simmered to perfection, allowing the spices to infuse every bite while the chickpeas add a satisfying, nutty texture. A touch of honey balances the bold, savory notes, and fresh cilantro lends a vibrant finish. Serve this one-pot wonder with crusty bread, fluffy couscous, or rice to soak up the flavorful broth. Ready in under two hours, this gluten-free recipe is ideal for weeknight meals or special gatherings. Elevate your cooking with this irresistible lamb stew—a dish that's as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, boneless, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 28 ounces canned diced tomatoes
- 15 ounces canned chickpeas, drained and rinsed
- 2 cups low-sodium chicken or beef broth
- 1 tablespoon honey
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb cubes with 1 teaspoon of salt and 0.25 teaspoon of black pepper. Add the lamb in batches to the pot (to avoid overcrowding) and sear on all sides until browned, about 5-7 minutes per batch. Remove the lamb and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the minced garlic, ground cumin, ground coriander, ground cinnamon, smoked paprika, and cayenne pepper (if using). Stir well to toast the spices and release their aromas, about 1 minute.
Carefully pour in the canned diced tomatoes along with their juices, scraping the bottom of the pot to loosen any browned bits.
Return the browned lamb to the pot, along with the drained chickpeas, chicken or beef broth, honey, bay leaf, remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir everything together to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 60-75 minutes, stirring occasionally, until the lamb is tender and the flavors are well developed.
Remove the bay leaf and taste for seasoning, adjusting as needed with more salt or pepper.
Serve the stew hot, garnished with freshly chopped cilantro. Enjoy with crusty bread, rice, or couscous for a complete meal.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.1 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 859 mg | 18% | |
*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.
