Recipes Uncategorized

Lamb Stew with Carrots & Chickpeas

The complexity of this dish is pulled off without a whole lot of complexity and that’s what I love about it. You get complex, deep, satisfying flavors from spices and whole foods in a one pot stove to oven meal.


  • 2 tablespoons olive oil, divided
  • Yellow onion, diced
  • 5 garlic cloves, minced
  • 1 pound boneless lamb, chopped into 1 inch pieces
  • 1 tablespoon allspice
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 1/2 teaspoon cloves
  • 1/2 teaspoon cinammon
  • 4 carrots, sliced into medallions
  • 1 can tomato paste
  • 2 cups beef broth (don’t use no sodium kind)
  • 2 cups water
  • 1 can chickpeas, drained
Brown the lamb in the Dutch oven on the stove with onions, garlic, and lots of spices/herbs.p,4: is


  1. Preheat oven to 325°.
  2. Heat 1 tablespoon olive oil in Dutch oven over medium heat until hot but not smoking.
  3. Add onion and garlic cloves, sauté until fragrant and onions have some translucency.
  4. Add last tablespoon of oil to Dutch oven and immediately add lamb and all the spices, mixing thoroughly.
  5. Brown the lamb for approximately 2-4 minutes.
  6. Add carrots and can of tomato paste and mix.
  7. Add beef broth, can of chickpeas and water and stir. Add salt to taste.
  8. Bring to a boil for a minute. Cover and place on middle rack in preheated oven.
  9. After an hour, open oven and stir. Continue cooking for another hour and a half.
  10. After 2 1/2 hours total, check the tenderness of the lamb. If tender to your liking, remove Dutch oven.
  11. The sauce will have reduced and there may be some oil/fat separation on top. Stir gently before serving. Serve over rice or couscous. Garnish with fresh cilantro and/or pine nuts. Enjoy!

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