Slow-Cooked Lamb and Chickpea Stew with Cinnamon

Imperial May 17, 2026May 17, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes

Quick Ingredients

2 pounds boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 large yellow onions, diced
4 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cinnamon stick
1 bay leaf
1 can crushed tomatoes, 28 ounces
2 cups low-sodium chicken stock or lamb stock
2 cans chickpeas, 15 ounces each, drained and rinsed
1/3 cup dried apricots, finely chopped
1 tablespoon honey
1 tablespoon fresh lemon juice
1/2 cup chopped fresh parsley or cilantro, for serving

Do This

1. Heat the oven to 325°F. Season the lamb with salt and pepper.
2. Sear the lamb in olive oil in a large Dutch oven until browned on several sides, 8 to 10 minutes total; transfer to a plate.
3. Cook the onions until softened, 8 minutes, then add garlic, tomato paste, cumin, coriander, paprika, ground cinnamon, and ginger.
4. Add crushed tomatoes, stock, cinnamon stick, bay leaf, and the browned lamb. Bring to a simmer.
5. Cover and braise in the oven for 1 hour 30 minutes.
6. Stir in chickpeas, apricots, and honey. Cover and cook 30 to 35 minutes more, until the lamb is very tender.
7. Finish with lemon juice and herbs. Taste, adjust salt, and serve warm with couscous, rice, or flatbread.

Why You’ll Love This Recipe

Deeply comforting: Slow-cooked lamb becomes tender and rich while the chickpeas soak up the spiced tomato broth.
Warm Mediterranean flavor: Cinnamon, cumin, coriander, tomatoes, garlic, and onions create a fragrant stew that feels cozy without being heavy.
Balanced sweet-savory finish: A small amount of dried apricot and honey rounds out the acidity of the tomatoes and highlights the lamb.
Excellent for make-ahead meals: The flavors deepen overnight, making this a wonderful dinner-party or weekend cooking recipe.

Grocery List

Meat: 2 pounds boneless lamb shoulder
Produce: Yellow onions, garlic, lemon, fresh parsley or cilantro
Dairy: Plain Greek yogurt, optional for serving
Pantry: Extra-virgin olive oil, kosher salt, black pepper, tomato paste, ground cumin, ground coriander, smoked paprika, ground cinnamon, ground ginger, cinnamon stick, bay leaf, crushed tomatoes, low-sodium chicken stock or lamb stock, canned chickpeas, dried apricots, honey, couscous, rice, or flatbread for serving

Full Ingredients

For the Lamb

2 pounds boneless lamb shoulder, trimmed of large hard fat and cut into 1 1/2-inch cubes
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided if needed

For the Aromatic Base

2 large yellow onions, diced, about 3 cups
4 garlic cloves, minced
2 tablespoons tomato paste

Spices and Stew Ingredients

2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper, optional, for gentle heat
1 cinnamon stick, about 3 inches long
1 bay leaf
1 can crushed tomatoes, 28 ounces
2 cups low-sodium chicken stock or lamb stock
2 cans chickpeas, 15 ounces each, drained and rinsed, about 3 cups total
1/3 cup dried apricots, finely chopped
1 tablespoon honey

To Finish and Serve

1 tablespoon fresh lemon juice
1/2 cup chopped fresh parsley or cilantro
1/4 cup toasted sliced almonds, optional
Plain Greek yogurt, optional
Cooked couscous, rice, or warm flatbread, optional for serving

Slow-Cooked Lamb and Chickpea Stew with Cinnamon – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and season the lamb

Arrange a rack in the center of the oven and heat to 325°F. Pat the lamb cubes dry with paper towels; this helps them brown instead of steam. Season the lamb evenly with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Step 2: Brown the lamb

Place a large, heavy Dutch oven over medium-high heat and add 1 tablespoon of the olive oil. When the oil is shimmering, add half of the lamb in a single layer. Sear for 3 to 4 minutes per side, turning only when the meat releases easily and has a deep brown crust. Transfer the browned lamb to a plate and repeat with the remaining lamb, adding the remaining 1 tablespoon olive oil if the pot looks dry.

Do not worry about cooking the lamb through at this stage. The goal is to build flavor on the surface of the meat and leave browned bits in the pot for the stew base.

Step 3: Soften the onions

Reduce the heat to medium. Add the diced onions to the same pot and stir to coat them in the lamb drippings. Cook for 8 to 10 minutes, stirring often, until the onions are softened, lightly golden, and beginning to smell sweet. If the browned bits on the bottom of the pot get too dark, add 1 to 2 tablespoons of stock and scrape gently with a wooden spoon.

Step 4: Bloom the garlic, tomato paste, and spices

Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the tomato paste, ground cumin, ground coriander, smoked paprika, ground cinnamon, ground ginger, and cayenne if using. Cook for 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly and the spices smell warm and toasty.

This short cooking step is important: it wakes up the spices and gives the final stew a rounder, deeper flavor.

Step 5: Build the braising liquid

Pour in the crushed tomatoes and stock, scraping the bottom of the pot to lift up any browned bits. Add the cinnamon stick and bay leaf. Return the browned lamb and any accumulated juices to the pot. Stir well, then bring the stew to a gentle simmer over medium-high heat.

The liquid should mostly surround the lamb but does not need to completely cover every piece. If your pot is very wide and the liquid looks low, add up to 1/2 cup extra stock.

Step 6: Slow-cook the lamb until tender

Cover the Dutch oven with a tight-fitting lid and transfer it to the 325°F oven. Braise for 1 hour 30 minutes. The stew should bubble gently around the edges, not boil aggressively. After the first 90 minutes, the lamb should be starting to soften but may not yet be fully tender.

Step 7: Add chickpeas, apricots, and honey

Carefully remove the pot from the oven and stir in the drained chickpeas, chopped dried apricots, and honey. Cover again and return the pot to the oven for 30 to 35 minutes, until the lamb is fork-tender and the chickpeas are warm and flavorful.

The apricots will soften into the tomato sauce, adding a subtle sweetness that works beautifully with the cinnamon and cumin. The stew should look thick, glossy, and hearty. If it seems too thick, stir in 1/4 cup stock or water at a time until it reaches your preferred consistency.

Step 8: Finish, taste, and serve

Remove and discard the cinnamon stick and bay leaf. Stir in the fresh lemon juice, then taste the stew carefully. Add more salt if needed, usually 1/4 teaspoon at a time, depending on the saltiness of your stock and canned chickpeas.

Let the stew rest uncovered for 10 minutes before serving. Spoon it into shallow bowls and top with chopped parsley or cilantro. Add toasted sliced almonds and a small spoonful of plain Greek yogurt if you like. Serve warm with couscous, rice, or flatbread for soaking up the cinnamon-spiced tomato sauce.

Pro Tips

Use lamb shoulder for the best texture: It has enough connective tissue and marbling to become tender and succulent during slow cooking.
Brown in batches: Crowding the pot traps steam and prevents a good crust. A deep brown sear creates a richer stew.
Keep the simmer gentle: A low, steady braise makes the lamb tender. Boiling too hard can make the meat feel dry or stringy.
Balance at the end: Lemon juice is added after cooking to brighten the tomatoes, lamb, and spices. Do not skip it.
Make it a day ahead if you can: This stew tastes even better after resting overnight in the refrigerator.

Variations

Add greens: Stir in 3 cups chopped spinach or Swiss chard during the last 5 minutes of cooking for extra color and freshness.
Make it more Moroccan-inspired: Add 1/4 teaspoon ground turmeric and replace the dried apricots with 1/3 cup golden raisins.
Use a slow cooker: After browning the lamb and cooking the onions, tomato paste, and spices, transfer everything through the stock step to a slow cooker. Cook on Low for 7 to 8 hours or High for 4 to 5 hours. Add chickpeas, apricots, and honey during the final 45 minutes.

Storage & Make-Ahead

Let the stew cool to room temperature within 2 hours, then transfer it to airtight containers. Refrigerate for up to 4 days. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm gently in a covered saucepan over medium-low heat for 12 to 15 minutes, stirring occasionally, until the stew reaches 165°F. Add a splash of stock or water if the sauce has thickened too much. For make-ahead prep, you can cube and season the lamb, dice the onions, mince the garlic, and measure the spices up to 24 hours in advance.

Nutrition (per serving)