Ingredients
- 1-1,2 kg lamb stew meat (boneless leg or shoulder), cut into ca. 4cm cubes
- 2 tablespoons extra-virgin olive oil
- 3 shallots, diced
- 4 large garlic cloves, chopped
- 1 teaspoon sea salt
- generous grind of black pepper
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon cinnamon (Ceylon)
- ½ teaspoon chili flakes
- 2 tablespoons tomato paste
- 60 ml red wine vinegar (good quality)
- 2 tablespoons soft brown sugar (I recommend GEPA organic mascobado raw cane sugar)
- 400 ml vegetable stock
- 40 g pitted kalamata olives (ca. 25 olives)
- 25 g dried cranberries
- 1 x 400 g can chickpeas, rinsed and drained
To garnish:
- 25 g pine nuts lightly toasted
- Seeds from half a pomegranate
- Fresh herbs I like chopped mint and cilantro
To serve:
- Couscous, millet, bulgur, short-grain brown rice, or flatbreads
Instructions
- Preheat the oven to 330°F / 165°C.
- Heat the oil in an oven-proof Dutch oven over a medium heat. Add the shallots and fry for 5 minutes, until beginning to color. Add the garlic, all the spices, and tomato paste and sauté for 2 minutes, stirring frequently.
- Season the lamb with salt and pepper, then add it to the pot and cook for 5 minutes, stirring regularly to ensure all sides are lightly browned.
- Add the vinegar, brown sugar and vegetable stock and bring to a light simmer. Cover with the lid, transfer to the oven and cook for 2 hours. For the last 30 minutes of the cooking time, add the olives, cranberries, and chickpeas.
- Taste and season with salt and pepper. Serve scattered with pine nuts, pomegranate seeds and fresh herbs along with your grain of choice or flatbreads as an accompaniment. Enjoy!
Nutrition
Notes
The leftovers also taste fabulous as the flavors have more time to meld.