Tunisian Spiced Lamb Stew with Chickpeas

Ingredients

• about 910 g Lamb shoulder
• 2 tablespoons Olive oil
• 2 medium Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 teaspoon Turmeric
• 1.5 teaspoons Cumin
• 1 teaspoon Coriander
• 0.5 teaspoon Cinnamon
• about 790 g Canned diced tomatoes
• about 425 g Chickpeas
• 2 cups Chicken broth
• 1 tablespoon Harissa paste
• 1.5 teaspoons Salt
• 0.75 teaspoon Black pepper
• 0.25 cup Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g Lamb shoulder into 2.54 cm (2.5 cm) cubes. In a bowl, toss the lamb cubes with 1.5 teaspoons Salt and 0.75 teaspoon Black pepper until evenly coated.
2. 2Heat 2 tablespoons Olive oil in a large heavy-bottomed pot or Dutch oven (e.g., 5-6 quart / 4700-5700 ml capacity) over medium-high heat until it shimmers, reaching approximately 190°C. Add the seasoned lamb cubes to the hot oil in batches if necessary to avoid crowding, searing for 5-7 minutes per batch, turning occasionally, until deeply browned on all sides. Remove the browned lamb from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, approximately 162.8°C (160°C). Add the 2 medium Onions (diced) to the pot and sauté for 5-7 minutes, stirring occasionally, until they are softened and translucent. Add the 4 cloves Garlic (minced) and 1 tablespoon Ginger (grated) to the pot, cooking for an additional 1 minute, stirring constantly, until fragrant.
4. 4Stir in 1 teaspoon Turmeric, 1.5 teaspoons Cumin, 1 teaspoon Coriander, and 0.5 teaspoon Cinnamon. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Pour in the about 790 g Canned diced tomatoes (undrained), about 425 g Chickpeas (rinsed and drained), 2 cups Chicken broth, and 1 tablespoon Harissa paste. Stir well to combine all ingredients, then increase heat to medium-high and bring the mixture to a gentle simmer, where small bubbles break the surface (approximately 93.33-100°C / 93-100°C).
6. 6Return the browned lamb cubes to the pot. Cover the pot tightly with a lid and reduce the heat to low, maintaining a very gentle simmer (approximately 87.78-93.33°C / 88-93°C). Cook for 2 to 2.5 hours, or until the lamb is extremely tender and can be easily shredded with a fork; the internal temperature of the lamb should reach at least 88°C for optimal tenderness.
7. 7Remove the pot from the heat. Stir in the 0.25 cup Fresh cilantro (chopped) and serve the Tunisian Spiced Lamb Stew hot.

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