No-Sear Lamb and Chickpea Stew

stew

While planning the week’s menu, Tyler requested a new recipe from our Milk Street cookbook. This is one of the few times that I have cooked lamb. To be honest, it was exciting to try a new recipe and I hope you enjoy this blog featuring a No-Sear Lamb and Chickpea Stew.

Head of garlic with top cut off for no-sear lamb and chickpea stew

Disclosure
Monica is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn commission incomes by advertising and linking to Monica’s Scratch Kitchen Blog.
Published July 29, 2022
This page might contain affiliate links. In the event of a sale, I will be awarded a small commission (at no extra cost for you). Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, and Amazon.
Copyright: All content and photos on Monica’s Scratch Kitchen are copyright protected. Please do not use them without written permission. Thank you.

To cilantro or not to cilantro

Do you love cilantro? This recipe calls for 1 cup of chopped fresh cilantro to garnish on the top of the soup. However, my brain actually does NOT enjoy the taste of cilantro. Personally, it tastes like soap, and I have never cooked with it. If you LOVE cilantro, let me know in the comments! Check out the link below that talks about the “reason why some people thing cilantro tastes like soap“.

a person holding a basket filled with coriander
Photo by Tima Miroshnichenko on Pexels.com

No-Sear Lamb Stew Recipe

Ingredients

1 Tbsp sweet paprika
2 tsp ground cumin
1/4 tsp cinnamon
1 1/4 pounds boneless lamb shoulder, trimmed and cut into 3/4-inch cubes
1 head garlic
2 Tbsp salted butter
1 large onion
2 Tbsp tomato paste
2-3 carrots
15 1/2-ounce can chickpeas, drained
3 ounces baby spinach
1 cup chopped cilantro(optional)
3 Tbsp lemon juice
Plain Greek yogurt (optional)

ingredients for no-sear lamb and chickpea stew

Directions

1. Place 2 Tablespoons salted butter in a Dutch Oven and then heat to melt over medium heat.

melt butter in Dutch oven

2. Dice an onion on a cutting board and then set aside until the butter is melted.

Dice onion on cutting board

3. Place the diced onions into the melted butter and cook them until tender and just turning brown, around 5-8 minutes.

cook onion in Dutch oven

4. When the onions are tender, add 2 Tablespoons tomato paste to the Dutch oven and then stir well and cook for 1 minute.

5. In a medium bowl, stir together the paprika, cumin, cardamom, cinnamon, 2 tsp salt and 1/2 tsp pepper, measure out 2 Tbsp of the spice mixture and reserve it to a small bowl, then set aside.

6. Reserve half of the seasoning mixture, then add the cubed Lamb to the medium bowl with half the seasoning and toss well until coated. Then set aside to rest.

7. Add half of the seasoning that was left to the Dutch oven and then mix well into the tomato paste and onions.

half seasoning added to Dutch oven

8. To the Dutch oven, add 6 cups of water and then mix well and bring to a boil over high heat.

9. Cut the top of the whole garlic clove off and then set aside.

cut top off head of garlic on cutting board

10. To the Dutch oven, add the cubed and seasoned Lamb and also the garlic clove with the cut-side down. Then place the lid over the Dutch oven with it slightly ajar and cook on simmer for 1 hour.

11. Peel the carrots, cut them lengthwise and then dice them to 1/2-inch, then add the carrots to the Lamb Stew.

12. Then add the can of drained chickpeas and replace the lid and cook on simmer for an additional 30 minutes.

add chickpeas to the no-sear lamb and chickpea stew

While the No-Sear Lamb and Chickpea Stew was simmering, we took a break from my scratch kitchen to attend Matthew and Levi’s final soccer games of the summer.

13. With a tong, remove the garlic head from the stew. Using the tong or a paper towel, squeeze to remove the cloves from the head and then add them back to the Dutch Oven. This garlic was SO hot that two paper towels were used to hold it while squeezing the garlic onto a bench scraper.

14. Rinse 3-cups of spinach and then either add them whole to the Dutch oven or dice them on a cutting board before adding to the Stew. After eating the stew, Tyler and I thought to try kale the next time this is on the menu.

15. Finally, add 3 Tablespoons lemon juice to the No-Sear Lamb and Chickpea Stew, simmering a final 5 minutes for the flavors to blend.

Serve with a dollop of Plain yogurt, Plain Greek Yogurt and enjoy!
~Monica

serve no-sear lamb and chickpea stew

Recipe for No-Sear Lamb and Chickpea Stew

Ingredients for No-Sear Lamb and Chickpea Stew

1 Tbsp sweet paprika
2 tsp ground cumin
1/4 tsp cinnamon
1 1/4 pounds boneless lamb shoulder, trimmed and cut into 3/4-inch cubes
1 head garlic
2 Tbsp salted butter
1 large onion
2 Tbsp tomato paste
2-3 carrots
15 1/2-ounce can chickpeas, drained
3 ounces baby spinach
1 cup chopped cilantro (optional)
3 Tbsp lemon juice
Plain Greek yogurt (optional)

Directions for No-Sear Lamb and Chickpea Stew

1. Place 2 Tablespoons salted butter in a Dutch Oven and then heat to melt over medium heat.
2. Dice an onion on a cutting board and then set aside until the butter is melted.
3. Place the diced onions into the melted butter and cook them until tender and just turning brown, around 5-8 minutes.
4. When the onions are tender, add 2 Tablespoons tomato paste to the Dutch oven and then stir well and cook for 1 minute.
5. In a medium bowl, stir together the paprika, cumin, cardamom, cinnamon, 2 tsp salt and 1/2 tsp pepper, measure out 2 Tbsp of the spice mixture and reserve it to a small bowl, then set aside.
6. Reserve half of the seasoning mixture, then add the cubed Lamb to the medium bowl with half the seasoning and toss well until coated. Then set aside to rest.
7. Add half of the seasoning that was left to the Dutch oven and then mix well into the tomato paste and onions.
8. To the Dutch oven, add 6 cups of water and then mix well and bring to a boil over high heat.
9. Cut the top of the whole garlic clove off and then set aside.
10. To the Dutch oven, add the cubed and seasoned Lamb and also the garlic clove with the cut-side down. Then place the lid over the Dutch oven with it slightly ajar and cook on simmer for 1 hour.
11. Peel the carrots, cut them lengthwise and then dice them to 1/2-inch, then add the carrots to the Lamb Stew.
12. Then add the can of drained chickpeas and replace the lid and cook on simmer for an additional 30 minutes.
13. With a tong, remove the garlic head from the stew. Using the tong or a paper towel, squeeze to remove the cloves from the head and then add them back to the Dutch Oven. This garlic was SO hot that two paper towels were used to hold it while squeezing the garlic onto a bench scraper.
14. Rinse 3-cups of spinach and then either add them whole to the Dutch oven or dice them on a cutting board before adding to the Stew.
15. Finally, add 3 Tablespoons lemon juice to the No-Sear Lamb and Chickpea Stew, simmering a final 5 minutes for the flavors to blend.
Serve with a dollop of Plain yogurt, Plain Greek Yogurt and enjoy!
~Monica

no-sear lamb and chickpea stew

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

One thought on “No-Sear Lamb and Chickpea Stew

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: