When you add lots of spices to a dish, sometimes that’s all you can taste. But I’ve found that lamb is one ingredient that can handle a lot of spice.
This hearty lamb stew is well-seasoned with cinnamon, cumin, coriander, and cayenne. The meat keeps its delicious and distinctive taste, while the seasonings add intrigue to every bite.
I think that leg of lamb, cut into cubes, makes the best stew. You don’t need a butcher to do it: Buy a pre-boned leg of lamb and cut it into cubes yourself.
Start by cutting apart the smaller muscles that make up the leg — when you remove the leg from its wrapping, you’ll see that these muscles are loosely held together with deep cracks running between them. Separate these with your knife, following those cracks. Then you’ll have several smaller pieces, which are easy to cut into stew-sized chunks.
Add browned onions and all the seasonings to the pot along with the cubes of lamb, and send it to the oven for a couple of hours.
This stew is finished with chickpeas, golden raisins, and cilantro, which give the dish the flavors of a classic Moroccan lamb tagine. The spices mellow as they cook and the stew just gets better if you eat it a day or two later.
This hearty lamb stew is well-seasoned with cinnamon, cumin, coriander, and cayenne. The meat keeps its delicious and distinctive taste, while the seasonings add intrigue to every bite.
I think that leg of lamb, cut into cubes, makes the best stew. You don’t need a butcher to do it: Buy a pre-boned leg of lamb and cut it into cubes yourself.
Start by cutting apart the smaller muscles that make up the leg — when you remove the leg from its wrapping, you’ll see that these muscles are loosely held together with deep cracks running between them. Separate these with your knife, following those cracks. Then you’ll have several smaller pieces, which are easy to cut into stew-sized chunks.
Add browned onions and all the seasonings to the pot along with the cubes of lamb, and send it to the oven for a couple of hours.
This stew is finished with chickpeas, golden raisins, and cilantro, which give the dish the flavors of a classic Moroccan lamb tagine. The spices mellow as they cook and the stew just gets better if you eat it a day or two later.
Spicy Lamb Stew with Chickpeas Recipe
You can buy pre-cut lamb stew meat instead of a leg of lamb. However, this is might be cut from tougher pieces of meat, and may take longer to cook. Keep cooking the stew until the meat is fork tender.
Ingredients
- 2 1/2 pounds (1.1 kilos) boneless leg of lamb, strings or netting removed
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 1/2 g) ground black pepper
- 2 sweet or Spanish onions
- 4 tablespoons (60 ml) olive oil
- 1 clove garlic, chopped
- 2 shallots, chopped
- 1 teaspoon (5 g) ground cinnamon
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) ground coriander
- 1/2 teaspoon (2 1/2 g) ground allspice
- 1/2 teaspoon (2 1/2 g) cayenne pepper (skip this if you don't like spicy foods)
- 1 can (14 to 16 ounces, 475 ml) whole peeled tomatoes, crushed in a bowl, or chopped tomatoes
- 2 cups (475 ml) water
- 1 bay leaf
- 1/2 cup (75 g) golden raisins
- 2 cans (15 ounces, or 420 g, each) chickpeas, drained
- 1/4 cup (5 g) chopped fresh cilantro
Read More: Spicy Lamb Stew with Chickpeas
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