Lamb Stew with Tomatoes, Chickpeas, and Spices
NOTE: In this North African stew, canned tomatoes take the place
of the wine. Because no vegetables are added partway through the
cooking process, the total stewing time for the lamb is reduced to
about 2 hours. Serve this stew over couscous. Serves six to
eight.
3 pounds lamb shoulder, trimmed and cut into 11/2-inch cubes
11/2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 medium-large onions, chopped coarse (about 2 cups)
4 medium garlic cloves, minced
3 tablespoons flour
11/2 cups chicken stock or low-sodium canned broth
11/2 cups chopped canned tomatoes with their juice
2 bay leaves
11/2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 15-ounce can chickpeas, drained and rinsed
1/4 cup minced fresh parsley or cilantro leaves
INSTRUCTIONS:
1. Heat oven to 250 degrees. Place lamb cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in large ovenproof Dutch oven. Add half of lamb and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with remaining oil and lamb.
2. Add onions to empty Dutch oven and sauté until softened, 4 to 5 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1 to 2 minutes. Add stock, scraping up any browned bits that may have stuck to pot. Add tomatoes, coriander, cumin, cinnamon, ginger, and bay leaves, and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook just until meat is almost tender, 13/4 to 21/4 hours.
3. Remove pot from oven and add chickpeas. Cover and return pot to oven and cook until meat is tender and chickpeas are heated through, about 15 minutes. (Can be cooled, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
4. Stir in parsley, discard bay leaves, adjust seasonings, and serve.