Tunisian Spiced Lamb Stew with Chickpeas

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (optional, for heat) 1/2 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 2 cups (470ml) canned chickpeas, drained and rinsed 2 cups (470ml) canned chickpeas, drained and rinsed
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the lamb chunks and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the ground cumin, ground coriander, paprika, ground cinnamon, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned lamb to the pot and add the tomato paste. Stir to combine everything evenly.
5. 5.
   Pour in the chicken or vegetable broth, ensuring that the lamb is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the stew simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Add the drained and rinsed chickpeas to the pot and cook for an additional 15 minutes, allowing them to heat through.
7. 7.
   Season the stew with salt and pepper to taste. Sprinkle with chopped fresh parsley before serving.
8. 8.
   Serve the Tunisian spiced lamb stew hot with couscous or crusty bread.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with some marbling as it will become tender and flavorful when slow-cooked.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their aroma and flavor.
• Tomato paste — Look for a high-quality tomato paste to add depth and richness to the stew.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb chunks in the spice mixture for a few hours or overnight before cooking.
• If you prefer a spicier stew, increase the amount of cayenne pepper or add a chopped chili pepper.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Tunisian spiced lamb stew in deep bowls, allowing the aromatic sauce to mingle with the couscous or crusty bread. Garnish with additional chopped parsley for a fresh touch.

Presentation advice

To enhance the visual appeal, sprinkle a pinch of paprika or ground cinnamon on top of the stew before serving. Serve with a side of warm crusty bread and a simple green salad.