Recipe of the Week: Moroccan Lamb and Chickpea Stew

You can make this stew with beef or lamb, but I find the medley of spices works especially well with lamb, which alone has enough flavour to still shine through. Enjoy this dish with a side of couscous or steamed rice.

Moroccan Lamb and Chickpea Stew

Serves 6

Ingredients

3 tbsp                   olive oil
2 lbs                      boneless lamb stewing meat
1 cup                    flour
1 tbsp                   salt
1 tsp                     black pepper
1 tsp                     paprika
¾ tsp                    ground coriander
½ tsp                    ground turmeric
¾ tsp                    ground cumin
½ tsp                    ground ginger
½ tsp                    chili flakes or cayenne powder
¾ tsp                    smoked paprika
2 tbsp                   tomato paste
4                            shallots, peeled and quartered
1                            medium carrots, peeled and diced
4                            garlic cloves, sliced
1                            stalk celery, diced
3 cups                  chicken or beef stock
2                            medium potatoes, peeled and diced
1 can                    cooked chickpeas, drained
for garnish          celery leaves (optional)

Method

1. Pour the olive oil in a large sauce pot and place over a medium heat. In a work bowl, toss the lamb with the flour, salt, and black pepper. Once fully dredged, add the lamb to the hot oil and brown all over – about eight minutes or so.

2. Add the paprika, coriander, turmeric, cumin, ginger, chili, and smoked paprika and stir well. Allow the spices to toast with the lamb and become aromatic. Add the tomato paste and stir well, making sure nothing sticks and scorches at the bottom of the pot. Add the shallots, carrot, garlic, and celery and stir well.

3. Cook the vegetables for five minutes, allowing to soften a touch before adding the stock. Stir well, scraping any bits of cooked meat from the bottom of the pot. Bring the stew to a boil, then turn the heat down to low to simmer for 1.5 hours. Skim the surface of the stew often to remove impurities. After 1 hour of cooking add the potatoes and chickpeas and continue simmering.

4. After 1.5 hours check the lamb for tenderness. It should break apart easily at the touch of a fork. Taste the stew and add salt and pepper if necessary. Allow to cool for 10 minutes before serving, garnished with celery leaves if desired.

Note: This is a great dish to make up to a day ahead and reheat before serving.