Lamb
Lamb Biryani
Lamb biryani layers tender shoulder masala with fragrant, separate basmati grains. Mint, coriander and whole spices perfume the covered pot. The meat is braised…
Lamb
Lamb and Chickpea Stew
Lamb and chickpea stew combines tender shoulder, carrots and cooked chickpeas in a tomato-spiced broth. Chickpeas add a creamy bite and absorb some of the lamb flavour. Lemon and parsley lift a dish that would otherwise feel quite rich.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use fully cooked chickpeas rather than adding dry beans to the lamb pot. Cut carrots into pieces that can hold their shape. Stock salt varies, so reserve some seasoning until the stew has reduced.
Brown the lamb, cook the aromatic base and simmer gently until the meat is becoming tender. Add chickpeas at the stage indicated so they warm through without disintegrating. Adjust the liquid to a stew consistency before finishing with lemon.
If the meat is still chewy, continue the moist braise before reducing strongly. If chickpeas begin to break down, stir less and use a wider spoon. A thin stew can be reduced after the tender solids are temporarily removed.
About This Recipe
Lamb and chickpea stew combines tender shoulder, carrots and cooked chickpeas in a tomato-spiced broth. Chickpeas add a creamy bite and absorb some of the lamb flavour. Lemon and parsley lift a dish that would otherwise feel quite rich.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Heavy lidded pot
- ✓ Wooden spoon
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Brown the lamb: Heat oil in a heavy pot and brown lamb in batches. Lift aside.
- Sweat vegetables: Cook onion and carrot in the pot for 8 minutes, then garlic, cumin, ground coriander and paprika for 1 minute.
- Braise: Return lamb with tomatoes, stock, bay leaves, salt and pepper. Cover and simmer gently for 1½ hours.
- Check tenderness: Continue until lamb yields easily to a fork, adding a small splash of water if the liquid gets low.
- Add chickpeas: Stir in drained chickpeas and simmer uncovered for 15 minutes so the sauce thickens without breaking the beans.
- Finish: Remove bay leaves, add lemon to taste and scatter with parsley.
Chef Notes & Tips
Use fully cooked chickpeas. Dried chickpeas cannot be substituted directly at the late addition stage.
Ingredient choices: Use fully cooked chickpeas rather than adding dry beans to the lamb pot. Cut carrots into pieces that can hold their shape. Stock salt varies, so reserve some seasoning until the stew has reduced.
Cooking control: Brown the lamb, cook the aromatic base and simmer gently until the meat is becoming tender. Add chickpeas at the stage indicated so they warm through without disintegrating. Adjust the liquid to a stew consistency before finishing with lemon.
If something goes wrong: If the meat is still chewy, continue the moist braise before reducing strongly. If chickpeas begin to break down, stir less and use a wider spoon. A thin stew can be reduced after the tender solids are temporarily removed.
Ingredient Substitutions
- ↔ Chickpeas → cooked white beans
- ↔ Lamb shoulder → beef chuck, adjusting time
- ↔ Parsley → coriander leaves
Food Safety & Doneness
For intact lamb chops and roasts, reach at least 63°C and rest for 3 minutes. Shoulder and other braising cuts need longer to become tender. Use separate raw-meat utensils.
Serving & Plating
Serve in deep bowls with parsley and enough liquid to connect the meat and chickpeas. Bread is an optional accompaniment rather than a required thickener.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Discover More
Related Recipes
Lamb
Lamb
Slow Roasted Lamb Shoulder
Slow-roasted lamb shoulder is designed to become soft enough to pull into substantial pieces. Rosemary, thyme, garlic and onion flavour the cooking juices. The…
Lamb
Lamb Moussaka
Lamb moussaka layers roasted aubergine with a cinnamon-scented meat sauce and a creamy béchamel topping. The aubergine should be fully tender, while the filling…
Community Reviews
Rate & Review This Recipe
No reviews yet. Be the first to rate this recipe.