This hearty lamb stew with spiced chickpeas brings a perfect balance of rich flavors and wholesome nutrition to your table.
Packed with protein from tender lamb and fiber from chickpeas, it also features heart-healthy fats from olive oil and natural sweetness from apricots.
Easy to prepare, one-pot, and satisfying, this stew is ideal for weeknight dinners or make-ahead meals.
Lamb Stew with Spiced Chickpeas
Equipment
- 1 heavy-bottomed Dutch oven (5–6 qt)
- 1 wooden spoon or spatula
- 1 Chef’s Knife
- 1 Cutting board
- 1 medium bowl
Ingredients
For the Spice Blend (Ras-el-Hanout):
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 2 tsp kosher salt
- 2 tsp ground cardamom
- 1 tsp fennel seeds
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- ½ tsp cayenne pepper
For the Stew:
- 2 lbs lamb shoulder cut into cubes
- ¼ cup extra virgin olive oil
- 1 large yellow onion diced
- 4 garlic cloves smashed
- 1 tbsp fresh ginger grated
- 1 tbsp tomato paste
- 1½ cups whole peeled tomatoes hand-crushed
- 3 cups chicken broth
- 15 oz can chickpeas drained
- ⅓ cup dried apricots halved
- 3 tbsp honey
- 3 cinnamon sticks
- Zest of ½ lemon
Instructions
- Preheat and Prepare Pan: Begin by placing a heavy-bottomed Dutch oven over high heat. Add 2 tablespoons of extra virgin olive oil and allow it to warm until it shimmers, indicating it’s hot enough to sear meat. Using a heavy pan ensures even heat distribution, which is essential for achieving a rich, caramelized flavor in the lamb.
- Season the Lamb: While the pan heats, season your lamb shoulder cubes generously with salt and freshly ground black pepper. Make sure each piece is coated evenly to enhance the natural flavors and help form a golden crust during searing.
- Sear the Lamb: Carefully add half of the seasoned lamb cubes to the hot oil. Avoid crowding the pan; sear in batches if necessary. Allow the lamb to cook undisturbed for 3–4 minutes on each side until a deep golden-brown crust forms. This step locks in juices and builds a flavorful base for the stew. Remove the seared lamb to a plate and repeat with the remaining pieces.
- Sauté Aromatics: Reduce the heat to medium. In the same Dutch oven, add the diced onion, smashed garlic cloves, and freshly grated ginger. Stir frequently, cooking until the onions become soft and translucent and the garlic begins to brown lightly. This process releases natural sugars and deepens the stew’s flavor profile.
- Prepare Spice Blend: While the aromatics cook, combine all Ras-el-Hanout spices in a small bowl: cumin, coriander, kosher salt, cardamom, fennel seeds, turmeric, black pepper, and cayenne. Mix thoroughly to ensure an even distribution of flavors. This spice blend will give the stew its signature warm, aromatic, and slightly spicy taste.
- Deglaze and Build Flavor: Add the tomato paste to the pan and stir well, letting it cook for 1–2 minutes until slightly darkened. Then add the crushed whole peeled tomatoes and stir, scraping any browned bits from the bottom of the pan. These browned bits carry immense flavor and are essential to the depth of the stew.
- Combine Ingredients: Return the seared lamb to the pot. Sprinkle the prepared spice blend over the meat and stir gently to coat the lamb evenly. Add the chickpeas, dried apricots, honey, cinnamon sticks, and chicken broth. Stir everything together carefully to combine, ensuring that the lamb is submerged in the flavorful liquid.
- Simmer the Stew: Bring the stew to a gentle simmer over medium-high heat. Once it begins to bubble, reduce the heat to low and cover the Dutch oven. Allow the stew to cook slowly for 50–60 minutes, stirring occasionally. The low, steady heat tenderizes the lamb while allowing the spices and ingredients to meld beautifully.
- Thicken the Broth: After the lamb is tender, remove the lid and continue cooking for an additional 15 minutes. This allows the liquid to reduce slightly, concentrating the flavors and thickening the stew. Taste and adjust seasoning with additional salt or pepper if needed.
- Finish and Garnish: Remove the stew from heat. Sprinkle the zest of half a lemon over the top to brighten the flavors with a fresh, citrusy note. Remove the cinnamon sticks before serving. The result is a fragrant, hearty, and deeply satisfying stew with tender lamb, sweet apricots, and perfectly spiced chickpeas.
- Serve and Enjoy: Scoop the stew into bowls, making sure each serving includes a mix of lamb, chickpeas, and apricots. This stew pairs beautifully with warm flatbreads, couscous, or steamed rice. Enjoy as a comforting dinner for family or meal-prep for the week—it’s just as flavorful the next day!
Notes
- Always sear the lamb in batches to avoid overcrowding and ensure a golden-brown crust.
- Use fresh ginger and garlic to maximize aroma and flavor.
- Adjust sweetness by adding extra honey if desired.
- Allow the stew to rest for 10–15 minutes after cooking to let flavors meld.
- Reduce the broth slightly at the end for a thicker, more concentrated sauce.
- Taste and adjust seasoning before serving for the best balance of flavors.
Chef’s Secrets: Enhance Flavor And Texture
To elevate this stew, consider lightly toasting the Ras-el-Hanout spices in a dry pan for 30 seconds before adding them to the pot; this releases their essential oils and intensifies aroma.
Browning the lamb thoroughly is essential—it locks in juices and adds a rich umami base.
Don’t rush the simmer; slow cooking allows the chickpeas to absorb flavors while the lamb becomes melt-in-your-mouth tender.
A touch of fresh lemon zest at the end adds brightness that balances the warm, sweet, and savory elements.
Serving Suggestions: Perfect Pairings And Ideas
This spiced lamb stew pairs beautifully with fluffy couscous, steamed basmati rice, or a slice of warm, crusty bread to soak up the fragrant broth.
For a lighter option, serve alongside roasted vegetables or a crisp green salad.
Garnishing with fresh herbs like parsley or cilantro adds a fresh contrast and visual appeal.
It also works perfectly as a make-ahead meal—reheat gently on the stovetop to maintain the tender texture of the lamb and the integrity of the chickpeas.
Storage Tips: Keep Fresh And Flavorful
Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days.
Allow it to cool slightly before sealing to preserve texture and flavor.
For longer storage, freeze in portions for up to 3 months.
Reheat gently over low heat, adding a splash of broth or water if the sauce has thickened too much.
The flavors often deepen after a day, making it even more delicious the next day.
Frequently Asked Questions
1. Can I use a different cut of lamb?
Yes! Bone-in or boneless lamb shoulder works best due to its marbling and tenderness.
Avoid lean cuts like leg or loin, which can become dry during long cooking.
2. Are canned chickpeas okay to use?
Absolutely. Rinse and drain them before adding to the stew.
If using dried chickpeas, soak them overnight and cook until tender before incorporating.
3. Can I make this stew vegetarian?
Yes! Replace lamb with hearty vegetables like butternut squash, eggplant, or mushrooms and use vegetable broth instead of chicken broth.
Adjust cooking time until vegetables are tender.
4. How spicy is this dish?
The cayenne and Ras-el-Hanout provide warmth rather than intense heat. You can adjust the cayenne amount to taste or omit it for a milder version.
5. Can I prepare this ahead of time?
Definitely. In fact, this stew tastes even better the next day as flavors continue to develop.
Prepare it a day in advance and reheat gently before serving.
