Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lamb Stew With Tomatoes, Chickpeas and Spices Recipe
    Lost? Site Map

    Lamb Stew With Tomatoes, Chickpeas and Spices

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    huskiebear's Note:

    North African spices with a basic meat stew recipe from Cook's Illustrated The Best Recipe (aka The Kitchen Bible). I made this for a holiday party to break in my new cast iron dutch oven and everyone loved it. I needed a hotter oven after 2 hours and the lamb wasn't tender yet, but I moved it to the stovetop (covered) and simmered it for another 40 minutes or so and it became wonderfully tender, yet not stringy or dry. I got nothing but raves (and very few leftovers!) on this one! Notes: I used 1.5 cans each of diced tomatoes and chick peas. I browned the lamb in three batches instead of two to keep from overcrowding my 5 qt. dutch oven. Kept warm all afternoon by simmering on the stove on low. I used fresh ginger (about 1 Tbl) and no parsley or cilantro. Could have probably used a bit of salt at the end.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 250.
    2. 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. 3
      Add onions to Dutch oven and saute until softened. Add garlic and cook an additional 30s.
    4. 4
      Stir in flour and cook until lightly colored (1-2 min).
    5. 5
      Add stock and deglaze pan.
    6. 6
      Add tomatoes and spices and bring to simmer before adding lamb and returing to simmer.
    7. 7
      Cover and place in oven until meat is almost tender (1 3/4 - 2 1/4 hours).
    8. 8
      Add chickpeas and return to oven until meat is tender and chicpeas are heated through (about 15 min).
    9. 9
      Can be cooled, covered and refrigerated up tp 3 days before reheating on stovetop.
    10. 10
      Stir in parsley, discard bay leaves and adjust seasoning just before serving.

    Ratings & Reviews:

    • on October 17, 2007

      45

      this is an excellent got 'lamb and a tin of chickpeas what should I cook' recipe. I used our slow cooker too. I made it for 4-5 people ( so 680grms lamb).I followed the recipe but used a can of tomatoes and alittle stock ( maybe 1/4 cup) and transfered the simmered tomatoes to the lamb waiting in the slow cooker. On low for about 5-6 hrs perfect!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2008

      55

      This was a lovely Morrocan style dish. I halved the recipe and made it on the stove top like a stew. I added a bit more stock to keep it from drying out. I left off the parsley and/or cilantro, didn't have any. Served with some warm pita type flat breads. I have a VERY picky Husband that even enjoyed this dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2006

      45

      We really enjoyed this and so did both my young daughters. For this recipe I decided my crockpot would be perfect. I basically followed the recipe exactally except instead of adding the flour to the onions, I made a mix of flour, salt and pepper in a bag and then tossed the lamb to coat before browning. I added the spices to the onion/garlic to toast them slightly before deglazing with stock. Because I used the crockpot I cut the stock back to about 1/2 - 3/4 cup and used all the canned tomatoes. I added the canned chickpeas about an hour before serving. This ended up cooking in the crockpot on low for about 6-7 hours. Served with Coriander Lemon Couscous this is a fabulous, filling family meal. Thank you for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Lamb Stew With Tomatoes, Chickpeas and Spices

    Serving Size: 1 (283 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 606.5
     
    Calories from Fat 385
    63%
    Total Fat 42.7 g
    65%
    Saturated Fat 16.6 g
    83%
    Cholesterol 122.5 mg
    40%
    Sodium 821.4 mg
    34%
    Total Carbohydrate 22.0 g
    7%
    Dietary Fiber 3.9 g
    15%
    Sugars 3.1 g
    12%
    Protein 32.9 g
    65%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites