| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 3 pounds boneless lamb stew meat, cut into 1-inch cubes
- 2 cups chopped onions
- 1/2 cup chopped scallions
- 1 (19-ounce) can chickpeas, drained and lightly rinsed
- 1 cup water
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/8 to 1/4 teaspoon ground red pepper
- 1/2 cup chopped fresh parsley
- Salt and ground pepper, to taste
Instructions
- Heat butter in a large heavy lidded pan over medium-high heat until fragrant and golden. Add lamb in 2 batches and brown. Remove to a plate and set aside.
- Add onions and scallions and cook, stirring often until tender, 5 to 7 minutes. Stir in drained chickpeas, water, garlic, ginger, salt, black pepper, cinnamon and red pepper. Return the lamb and all accumulated juices to the pan. Gently stir to coat.
- Bring the mixture to a boil, then reduce the heat so the liquid just simmers. Cover tightly and cook, stirring the lamb once or twice, for 35 to 45 minutes.
- Remove from heat and stir in parsley and salt and pepper to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1247 |
| Total Fat | 89 g |
| Saturated Fat | 39 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 11 g |
| Sugar | 9 g |
| Protein | 68 g |
| Cholesterol | 264 mg |
| Sodium | 1503 mg |
Reviews
Good recipe but I added more spices to suit my taste. I also added mushrooms. Not sure how authentic, but it was yummy.
My husband is not a usually not a fan of lamb, but he loved this dish. And its so easy! Nice for those middle-eastern food cravings.