Saffron Lamb Stew with Chickpeas, Almonds, and Golden Raisins
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds lamb stew meat, cut into 1-inch chunks
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- Pinch of saffron threads
- 4 cups chicken or lamb broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup golden raisins
- 1/3 cup sliced almonds, toasted
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides for about 6 minutes. Remove the lamb and set it aside.
- Add the diced onion to the same pot and cook until softened, about 4 minutes. Stir in the minced garlic, cumin, coriander, cinnamon, and turmeric. Cook for 1 minute until fragrant.
- Return the lamb to the pot. Add the broth and saffron threads. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
- Stir in the chickpeas and golden raisins. Continue simmering uncovered for 20 minutes so the sauce thickens slightly. Season with salt and black pepper to taste.
- Ladle the stew into bowls. Top each serving with the toasted almonds and chopped parsley.
Notes
Toast the almonds in a dry skillet right before serving so they stay crisp against the soft stew. If the sauce seems too thin at the end, simmer it a few minutes longer without the lid. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Arabic
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Arabic
Equipment: Large pot, Wooden spoon, Knife, Cutting board