Lamb Stew with Chickpeas and Tomatoes

Prep Time: 30 min(s)
Cook Time: 2 hr(s) 20 min(s)
Serves: 4
Difficulty: Advanced
Ethnicity: Moroccan
Tools:
cutting board
Dutch oven
large chef's knife
measuring cups
measuring spoons
Microplane
tongs
wire rack with tray (seasoning, cooling, resting)
wooden spoon

This stew can be made in the oven, on the stovetop or in a slow cooker overnight.
Ingredients:
2 pound lamb shoulder - (or other cuts) diced
1 pinch salt and pepper - to taste
1 tablespoon(s) smoked paprika
1/4 cup(s) olive oil - divided
1 onion - peeled and medium diced (Learn How)
3 garlic cloves - peeled and slivered (Learn How)
2 carrots - peeled and medium diced (Learn How)
1 tablespoon(s) tomato paste
1/2 cup(s) diced tomatoes
1 cup(s) - chickpeas - drained (if using canned, rinse well)
2 1/2 cup(s) - chicken stock (white)
1 pinch red chile flakes - ground
1 teaspoon(s) lemon zest
1 tablespoon(s) butter (unsalted)
1 pinch salt and pepper - to taste

Steps:

-Preheat oven to 300 degrees.

-Season the lamb liberally with salt and pepper; dust with paprika.

-Heat a Dutch oven to medium-high. Add the oil and then brown the meat in batches. Set the meat aside.

-In the same pot (keep all of the bits of lamb on the bottom), add new oil.

-Add the onions and turn the heat down to medium.

-Saute the onions for a couple of minutes and then add the garlic. Add the carrots and saute for 1 additional minute.

-Add the tomato paste and diced tomatoes. Saute for a minute.

-Add the chickpeas, stock and chile flakes. Return the lamb to the pot with the lemon zest.

-Cover and cook for approximately 2 hours, until the lamb is fork tender, on the stove or in the oven at 300 degrees.

-Finish with the butter and season to taste.

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