Zuf with Spiced Lamb and Chickpeas

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon 1/2 teaspoon cinnamon
• 400g (14 oz) canned chickpeas, drained and rinsed 400g (14 oz) canned chickpeas, drained and rinsed
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) lamb or vegetable broth 500ml (2 cups) lamb or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 38g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb cubes to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the ground cumin, ground coriander, paprika, turmeric, and cinnamon over the lamb. Stir well to coat the meat with the spices.
4. 4.
   Pour in the canned diced tomatoes and lamb or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
5. 5.
   Add the drained and rinsed chickpeas to the pot and simmer for an additional 15 minutes.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Zuf hot, garnished with fresh cilantro. It pairs well with crusty bread or couscous.

Treat your ingredients with care...

• Lamb — For the most tender results, choose lamb shoulder or leg meat. Trim any excess fat before cutting it into cubes.
• Canned chickpeas — Rinse the chickpeas thoroughly to remove any excess sodium and improve their texture in the stew.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the stew.
• If you prefer a thicker consistency, you can mash some of the cooked chickpeas and stir them back into the stew.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Zuf in deep bowls, allowing the flavors to meld together. Accompany it with warm crusty bread or fluffy couscous to soak up the delicious broth.

Presentation advice

Garnish each serving of Zuf with a sprig of fresh cilantro to add a pop of color and freshness to the dish. Serve it in rustic earthenware bowls for an authentic Algerian touch.