Spicy Lamb Stew with Chickpeas Recipe

 

Lamb Stew with Chickpeas! Spicy and warm. Perfect winter comfort food. Cinnamon, cumin, coriander, and a hit of cayenne.

What you will need

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

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