Middle Eastern · Dinner
Meat and Vegetable Stew with Bread
Bone-in lamb shoulder simmered with onion, garlic, and warm spices until tender, joined by carrots, potatoes, and chickpeas in a thick, cumin-scented broth. Finished with fresh parsley and lemon, served alongside warm pita for scooping.
$6
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
623Calories
43.8gProtein
26.4gFat
54.2gCarbs
9.6gSugar
9.4gFiber
1534mgSodium
119mgChol
8.9gSat Fat
1320mgPotassium
125mgCalcium
6.1mgIron
2.1mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
gluten-free
Instructions
1
Prep
Pat the lamb shoulder dry and season with salt and pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown the lamb on all sides for 6 minutes until deeply browned.
3
Sauté
Add the onion and garlic to the pot over medium heat. Cook for 4 minutes, stirring occasionally, until softened.
4
Braise
Stir in tomato paste, ground cumin, ground cinnamon, and turmeric. Cook 1 minute. Pour in canned tomatoes and chicken stock, add bay leaf, bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes until lamb is fork-tender. Add carrot, potato, and chickpeas; simmer uncovered for 20 minutes until vegetables are tender.
5
Plate
Remove bay leaf, stir in parsley, ladle stew into a bowl, scatter remaining parsley on top, serve with lemon wedge and warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g, bone-in lamb shoulder
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 22 small carrot
- 22 small potato
- 2 tbsp2 tbsp tomato paste
- 1 cup120ml, from a 14.5 oz can canned tomatoes
- 2 cup480ml chicken stock
- 2/3 cup110g cooked chickpeas
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground turmeric
- 22 bay leaf
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- 22 pita (120g)
