120 Min
GF
NF
Lamb Garbanzo Stew
This is a perfect make ahead stew — tastes even better the next day! Lamb may be replaced with beef or venison. It is delicious when served with rice or crusty warm slices of bread.
This is a perfect make ahead stew — tastes even better the next day! Lamb may be replaced with beef or venison. It is delicious when served with rice or crusty warm slices of bread.
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Cook Time
2 Hours
Serves
4
Directions
Step 1
Soak the garbanzo beans for 2 to 3 hours or overnight (in the refrigerator). They should double in size. Drain and combine with 3 cups of water into a Dutch oven and bring to a boil. Put the lid on, lower the heat and continue cooking for another 40 to 45 minutes. Turn the heat off until the lamb is ready. Do not drain off the liquid. There should be about one cup of liquid remaining. It’s okay if the garbanzo beans are not soft yet, they will continue to cook in the oven with the lamb.
Step 2
In a large Dutch oven, combine the ghee, crushed cardamom, onions, potatoes, lamb, ginger, turmeric, chile powder, black pepper and salt. Cook on high for 3 to 4 minutes. After, turn the heat down, cover and simmer the mixture for 30 to 40 minutes (until the lamb is tender and the onions have caramelized). Stir frequently.
Step 3
Stir in the tomato and cooked garbanzo beans. Continue cooking for another 10 to 15 minutes.
Step 4
Let the stew rest for 20 minutes to an hour before serving.
Notes & Variations
- Use garbanzo, navy beans, or black turtle beans instead of white garbanzo beans.
- To keep the stew dairy free, replace ghee with olive oil.
Ingredients
1 cup dried white garbanzo beans
4 tablespoons ghee
1 teaspoon crushed cardamom seeds
2 cups minced red onions
2 cups baby potatoes
1 pound lamb leg or shoulder, trimmed and cut into 1-inch chunks
2 tablespoons ginger purée
1 teaspoon toasted ground cumin
1 teaspoon ground turmeric
1 teaspoon chile powder
1 teaspoon freshly ground black pepper
2 teaspoons sea salt
2 cups fresh minced tomatoes OR 1 cup canned crushed tomatoes
Step 1
Soak the garbanzo beans for 2 to 3 hours or overnight (in the refrigerator). They should double in size. Drain and combine with 3 cups of water into a Dutch oven and bring to a boil. Put the lid on, lower the heat and continue cooking for another 40 to 45 minutes. Turn the heat off until the lamb is ready. Do not drain off the liquid. There should be about one cup of liquid remaining. It’s okay if the garbanzo beans are not soft yet, they will continue to cook in the oven with the lamb.
Step 2
In a large Dutch oven, combine the ghee, crushed cardamom, onions, potatoes, lamb, ginger, turmeric, chile powder, black pepper and salt. Cook on high for 3 to 4 minutes. After, turn the heat down, cover and simmer the mixture for 30 to 40 minutes (until the lamb is tender and the onions have caramelized). Stir frequently.
Step 3
Stir in the tomato and cooked garbanzo beans. Continue cooking for another 10 to 15 minutes.
Step 4
Let the stew rest for 20 minutes to an hour before serving.
1 cup dried white garbanzo beans
4 tablespoons ghee
1 teaspoon crushed cardamom seeds
2 cups minced red onions
2 cups baby potatoes
1 pound lamb leg or shoulder, trimmed and cut into 1-inch chunks
2 tablespoons ginger purée
1 teaspoon toasted ground cumin
1 teaspoon ground turmeric
1 teaspoon chile powder
1 teaspoon freshly ground black pepper
2 teaspoons sea salt
2 cups fresh minced tomatoes OR 1 cup canned crushed tomatoes
Notes & Variations
- Use garbanzo, navy beans, or black turtle beans instead of white garbanzo beans.
- To keep the stew dairy free, replace ghee with olive oil.
Tags:
120 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$10
Ghee Pot
$40
Essential Masala Dabba
$235
Tags:
120 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$10
Ghee Pot
$40
Essential Masala Dabba
$235
Aromatic Masala Dabba
$250
Ghee
$10
Ghee Pot
$40
Essential Masala Dabba
$235
Say hi to your new favorite comfort food.
Lamb stew is not only delicious, but so worth the cook time. Check out the recipes below!
THE LAMB CRAVINGS ARE REAL
