Lamb Garbanzo Stew
120 Min

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. 
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Cook Time

2 Hours



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.
120 Min

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