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All Recipes > Lamb Stew with Tomatoes, Chickpeas, and Spices

Cubed (lamb) - $13.25 each

Lamb Stew with Tomatoes, Chickpeas, and Spices

This North African stew uses canned tomatoes in place of wine. Because no vegetables are added partway through the cooking, the stewing time is just 2 hours. Serve over couscous.


  • 3 lbs. Lamb stew meat
  • 1 1/2 tsp. salt
  • 1 tsp. ground black pepper
  • 3 Tbs. vegetable oil
  • 2 medium-large onions chopped coarse (about 2 cups)
  • 4 medium garlic cloves minced
  • 3 Tbs. flour
  • 1 1/2 cups chicken stock or low-sodium canned broth,
  • 1 1/2 cups chopped canned tomatoes with their juice
  • 2 bay leaves
  • 1 1/2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 115 oz. canned chickpeas drained and rinsed
  • 1/4 cup minced fresh parsley or cilantro leaves,


  1. Heat oven to 250°. Place lamb cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 Tbs. oil over medium-high heat in large, ovenproof Dutch oven. Add half of lamb and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with remaining oil and lamb.
  2. Add onions to empty Dutch oven and sauté until softened, 4-5 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1-2 minutes. Add stock, scraping up any browned bits that may have stuck to pot. Add tomatoes, bay leaves, coriander, cumin, cinnamon, and ginger, and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook until meat is almost tender, 1 3/4 to 2 1/4 hours.
  3. Remove pot from oven and add chickpeas. Cover and return pot to oven. Cook until meat is tender and chickpeas are heated through, about 15 minutes. Remove pot from oven. (Can be cooked, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
  4. Stir in parsley, discard bay leaves, adjust seasonings, and serve.

The Best Recipe, Jack Bishop ed., Boston Common Press, 1999, pp. 278-279.

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