Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (900 g) boneless lamb shoulder or leg, cut into 1-inch cubes
- 1 1/2 tsp kosher salt, plus more to taste; 1/2 tsp black pepper
- 3 tbsp olive oil, divided
- 2 medium yellow onions, diced (about 2 cups)
- 4 garlic cloves, minced
- 1 1/2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp smoked paprika; 1/4 tsp ground cinnamon; pinch red pepper flakes
- 2 tbsp tomato paste
- 1 can (28 oz/800 g) crushed tomatoes
- 2 cups (480 ml) low-sodium chicken or beef broth
- 2 bay leaves
- 2 cans (15 oz/425 g each) chickpeas, drained and rinsed
- Zest and juice of 1 lemon
- 1/2 cup loosely packed fresh mint, chopped
- Optional for serving: Greek yogurt, warm flatbread or couscous
Do This
- 1. Pat lamb dry; season with 1 1/2 tsp salt and 1/2 tsp pepper.
- 2. Sear lamb in 2 batches in 1 tbsp oil over medium-high (6–8 min) until deeply browned; set aside.
- 3. Add 1 tbsp oil; cook onions 5–6 min until translucent. Stir in garlic 30–60 sec.
- 4. Stir in cumin, coriander, paprika, cinnamon, red pepper flakes, and tomato paste; cook 1–2 min to bloom.
- 5. Add tomatoes, broth, bay; return lamb. Bring to a simmer, cover, and cook on low 60–75 min (or 325°F/165°C oven 75–90 min) until tender.
- 6. Stir in chickpeas; simmer uncovered 12–15 min to thicken.
- 7. Off heat, add lemon zest and juice, mint, and 1 tbsp oil. Adjust salt; rest 5–10 min and serve.
Why You’ll Love This Recipe
- Deep, warm spices meet bright lemon and mint for a balanced, comforting stew.
- Hands-off simmering makes the lamb silky and tender—perfect for weekend cooking.
- Uses pantry staples like canned tomatoes and chickpeas for weeknight-friendly ease.
- Even better the next day, and freezer-friendly for future cozy meals.
Grocery List
- Produce: 2 yellow onions, 4 garlic cloves, 1 lemon, 1 bunch fresh mint
- Dairy: Greek yogurt (optional, for serving)
- Pantry: Boneless lamb shoulder or leg, olive oil, ground cumin, ground coriander, smoked paprika, ground cinnamon, red pepper flakes, tomato paste, crushed tomatoes (28 oz), low-sodium chicken or beef broth, bay leaves, canned chickpeas (2 x 15 oz), kosher salt, black pepper, flatbread or couscous (optional)
Full Ingredients
Lamb and Aromatics
- 2 lb (900 g) boneless lamb shoulder or leg, trimmed and cut into 1-inch cubes
- 3 tbsp olive oil, divided
- 2 medium yellow onions, diced (about 2 cups)
- 4 garlic cloves, minced
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
Spices
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- Pinch red pepper flakes (optional, to taste)
Base and Liquids
- 2 tbsp tomato paste
- 1 can (28 oz/800 g) crushed tomatoes
- 2 cups (480 ml) low-sodium chicken or beef broth
- 2 bay leaves
Legumes
- 2 cans (15 oz/425 g each) chickpeas, drained and rinsed
Finish and Serve
- Zest of 1 lemon (about 2 tsp) and 2 tbsp fresh lemon juice
- 1/2 cup loosely packed fresh mint leaves, chopped
- 1 tbsp extra-virgin olive oil (for finishing)
- Optional: Greek yogurt, warm flatbread, or cooked couscous
Step-by-Step Instructions
Step 1: Season and prep the lamb
Pat the lamb cubes dry with paper towels—dry meat browns better. Toss with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Dice the onions and mince the garlic so they are ready by the stove.
Step 2: Brown the lamb for flavor
Heat 1 tablespoon olive oil in a heavy 5–6 quart Dutch oven over medium-high heat until shimmering. Add half the lamb in a single layer and sear until well browned on at least two sides, 6–8 minutes. Transfer to a bowl and repeat with another 1 tablespoon oil and the remaining lamb. Browning builds the stew’s deep, savory base—don’t rush it.
Step 3: Soften onions and add garlic
Lower heat to medium. Add the remaining 1 tablespoon oil and the onions. Cook, stirring and scraping up browned bits, until the onions are translucent and lightly golden, 5–6 minutes. Stir in the garlic and cook 30–60 seconds until fragrant (avoid browning).
Step 4: Bloom spices and tomato paste
Stir in cumin, coriander, smoked paprika, cinnamon, and red pepper flakes. Cook 30 seconds, then add tomato paste. Cook 1–2 minutes, stirring, until the paste darkens slightly and smells sweet. This step wakes up the spices and concentrates the tomato flavor.
Step 5: Build the stew and simmer until tender
Pour in crushed tomatoes and broth; add bay leaves and return the browned lamb and any juices. Bring to a gentle simmer over medium heat. Reduce to low, cover, and cook 60–75 minutes, stirring occasionally, until the lamb is fork-tender. Alternative oven method: Cover and transfer to a 325°F (165°C) oven for 75–90 minutes.
Step 6: Add chickpeas and reduce
Stir in the chickpeas. Simmer uncovered over medium-low heat until the stew thickens and the chickpeas absorb flavor, 12–15 minutes. If the stew reduces too quickly, splash in a little water or broth; if it’s thin, simmer a few minutes more.
Step 7: Brighten and serve
Remove from heat. Stir in lemon zest, lemon juice, chopped mint, and the final 1 tablespoon olive oil. Taste and adjust seasoning with salt and pepper. Let the stew rest 5–10 minutes so flavors settle. Serve warm with a dollop of Greek yogurt and flatbread or spooned over couscous.
Pro Tips
- Sear in batches. Overcrowding the pot steams the lamb instead of browning it.
- Bloom your spices. Cooking the spices and tomato paste briefly in oil deepens their flavor dramatically.
- Control the texture. Uncovered simmering at the end thickens the stew; add small splashes of water if it reduces too much.
- Skim fat if needed. If your cut is fatty, skim the surface with a spoon after simmering for a cleaner finish.
- Oven braise for ease. The 325°F (165°C) covered oven method gives very steady, hands-off tenderness.
Variations
- Harissa heat: Stir 1–2 teaspoons harissa paste in with the tomato paste for a spicier, North African-leaning profile.
- Greens boost: Fold in 3–4 cups baby spinach or chopped kale during the last 5 minutes until wilted.
- Bean swap: Use cannellini beans or a mix of chickpeas and lentils for a different texture.
Storage & Make-Ahead
Cool completely, then refrigerate in an airtight container for up to 4 days or freeze up to 3 months. Reheat gently on the stovetop over low heat with a splash of water or broth until hot. The stew tastes even better on day 2 as the flavors meld. You can also brown the lamb and sauté the aromatics 1 day ahead; chill separately, then combine and simmer the next day.
Nutrition (per serving)
Approximate: 610 calories; 38 g protein; 34 g carbohydrates; 32 g fat; 8 g fiber; 680 mg sodium (varies with broth and added salt). Values are estimates and will vary with specific ingredients.
