Lamb Stew With Tomatoes, Chickpeas and Spices

“North African spices with a basic meat stew recipe from Cook's Illustrated The Best Recipe (aka The Kitchen Bible). I made this for a holiday party to break in my new cast iron dutch oven and everyone loved it. I needed a hotter oven after 2 hours and the lamb wasn't tender yet, but I moved it to the stovetop (covered) and simmered it for another 40 minutes or so and it became wonderfully tender, yet not stringy or dry. I got nothing but raves (and very few leftovers!) on this one! Notes: I used 1.5 cans each of diced tomatoes and chick peas. I browned the lamb in three batches instead of two to keep from overcrowding my 5 qt. dutch oven. Kept warm all afternoon by simmering on the stove on low. I used fresh ginger (about 1 Tbl) and no parsley or cilantro. Could have probably used a bit of salt at the end.”
2hrs 30mins

Ingredients Nutrition


  1. Heat oven to 250.
  2. Toss lamb with salt and pepper. Heat 2 Tbls oil in dutch oven over medium high heat. Brown lamb on all sides in two batches. Set aside on plate.
  3. Add onions to Dutch oven and saute until softened. Add garlic and cook an additional 30s.
  4. Stir in flour and cook until lightly colored (1-2 min).
  5. Add stock and deglaze pan.
  6. Add tomatoes and spices and bring to simmer before adding lamb and returing to simmer.
  7. Cover and place in oven until meat is almost tender (1 3/4 - 2 1/4 hours).
  8. Add chickpeas and return to oven until meat is tender and chicpeas are heated through (about 15 min).
  9. Can be cooled, covered and refrigerated up tp 3 days before reheating on stovetop.
  10. Stir in parsley, discard bay leaves and adjust seasoning just before serving.

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