Lamb Stew With Tomatoes, Chickpeas and Spices

Recipe by huskiebear
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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