Lamb and Chickpea Stew

Instructions

1. Step 1

   Heat 1 tbsp (15 ml) olive oil in the Dutch oven over medium heat. Brown the lamb in batches, then transfer it to the bowl.

   Timer: 8 min (fixed)

   Ingredients used: 900.0 gr Lamb, 15.0 ml Olive Oil

   Cookware: Dutch oven, mixing bowl

2. Step 2

   Add the remaining 1 tbsp (15 ml) olive oil, onion, and carrot to the Dutch oven. Cook over medium heat, stirring occasionally, until the onion softens.

   Timer: 8 min (fixed)

   Ingredients used: 240.0 gr Carrot, 15.0 ml Olive Oil, 300.0 gr Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Add the garlic, cumin, coriander seed, paprika, and cinnamon. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Coriander seed, 16.0 gr Garlic, 1.0 gr Ground Cinnamon, 4.0 gr Ground Cumin, 4.0 gr Paprika

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Stir in the tomatoes, chicken stock, and salt, then return the browned lamb and its juices to the Dutch oven. Increase to high heat and bring to a boil.

   Timer: 5 min (fixed)

   Ingredients used: 800.0 gr Canned Tomato, 600.0 ml Chicken Stock, 8.0 gr Salt

   Cookware: Dutch oven, mixing bowl, wooden spoon

5. Step 5

   Cover, reduce to low heat, and simmer until the lamb is tender.

   Timer: 75 min (fixed)

   Cookware: Dutch oven

6. Step 6

   Stir in the chickpeas and simmer uncovered over low heat until heated through and the sauce has thickened slightly.

   Timer: 20 min (fixed)

   Ingredients used: 480.0 gr Chickpea

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Remove from the heat and stir in the black pepper, parsley, and lemon juice. Serve hot.

   Ingredients used: 2.0 gr Black Pepper, 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: Dutch oven, wooden spoon