This stew is rich, aromatic, and the kind of meal that fills the house with an incredible smell for hours. Lamb simmers until tender in a fragrant sauce of tomatoes and warm spices. Chickpeas add body and make it even more substantial. Serve it over rice and let the sauce do all the talking.
Ingredients
- 2 lbs lamb stew meat, cubed
- 1½ cups cooked garbanzo beans (chick peas) (about ¾ cups dried, soaked and cooked)
- 1 can (14 oz) crushed tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups beef or lamb broth
- 2 tbsp extra virgin olive oil
- 2 tsp garam masala seasoning
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp ginger
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
- Fresh cilantro for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large Dutch oven over medium-high heat. Brown the lamb in batches for 3 to 4 minutes per side. Remove and set aside.
- Add the onion and cook for 5 minutes. Add the garlic, garam masala, turmeric, cumin, and ginger. Stir for 1 minute.
- Add the crushed tomatoes, broth, salt, and pepper. Return the lamb to the pot. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the lamb is very tender.
- Add the chickpeas and cook for 10 more minutes.
- Serve over rice, garnished with fresh cilantro.
Notes
- This stew is even better the next day after the flavors have had time to deepen.
- Serve over white basmati rice or brown basmati rice to soak up the sauce.
- Freezes well for up to 3 months.
.png)
.png)
