Middle Eastern Lamb Stew with Tomatoes, Za’atar, and Chickpeas
Equipment
- Large pot
- Wooden spoon
- Knife
Ingredients
- 1½ pounds lamb stew meat, cut into cubes
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 fresh tomatoes, chopped
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons za’atar
- 2 tablespoons olive oil
- 2 cups chicken or vegetable broth
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides.
- Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
- Stir in the chopped tomatoes and cook for 5 minutes until they begin to break down.
- Sprinkle the za’atar over the mixture and stir to coat the ingredients evenly.
- Pour in the broth, then add the chickpeas. Season with salt and black pepper.
- Bring the stew to a simmer, cover the pot, and cook for 45 to 60 minutes until the lamb is tender.
- Remove from heat. Sprinkle with chopped parsley and serve with lemon wedges on the side.
Notes
Za’atar loses some aroma if added too early, so stir it in after the tomatoes have softened. Fresh tomatoes release enough liquid to keep the stew from drying out, but check halfway through simmering and add a splash more broth if needed. Leftovers taste even better the next day once the flavors have settled. Reheat gently on the stove with a little extra broth to loosen the consistency.
Course: Main Course
Cuisine: Middle Eastern
Equipment: Large pot, Wooden spoon, Knife
Cuisine: Middle Eastern
Equipment: Large pot, Wooden spoon, Knife