{"id":51449,"date":"2019-03-31T19:26:50","date_gmt":"2019-03-31T17:26:50","guid":{"rendered":"https:\/\/ellerepublic.de\/orientalischer-lammeintopf\/"},"modified":"2026-03-24T11:02:28","modified_gmt":"2026-03-24T10:02:28","slug":"middle-eastern-lamb-stew","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/middle-eastern-lamb-stew\/","title":{"rendered":"Middle Eastern Lamb Stew with Chickpeas"},"content":{"rendered":"\n

Ready to excite your taste buds? Here\u2019s a recipe for Middle Eastern Lamb Stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fiber-rich chickpeas. It takes 15 minutes of hands on time before slow cooking in the oven until tender. Served with whole grain rice, bulgur or couscous and a side salad, it makes a delicious weekend dinner (or how about giving Easter dinner a Middle Eastern theme this year?).<\/p>\n\n\n

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Here I\u2019ve used used a beautiful cut of meat \u2013 boneless leg of lamb. But you can also use stew meat- cut from lamb shoulder, it tenderizes beautifully when slow cooked. I\u2019ve opted for local, sustainably-raised lamb, which seems more meaty and sweeter in flavor than imported lamb. And with any great meal that is planned with care using only the best ingredients, a great wine is needed. It does not always have to be like that, but in my opinion the right droplet in the glass enhances every meal – whether it’s a charcuterie board or a richly flavored meal like this.<\/p>\n\n\n

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Middle Eastern Lamb Stew<\/h2>
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