Ingredients:

  • 2 lbs lamb shoulder, cut into 1.5-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, sliced into thick rounds
  • 2 tbsp tomato paste
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 3 cups beef broth
  • 14.5 oz crushed tomatoes
  • 2 cups Yukon Gold potatoes, cubed
  • 15 oz chickpeas, drained and rinsed
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint leaves, torn
  • 2 tbsp toasted pine nuts
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Pat the lamb dry and sear in batches until a deep, mahogany-colored crust forms on all sides. Remove meat and set aside.
  2. Lower the heat to medium. Sauté the diced onion and carrots in the rendered lamb fat until onions are translucent. Stir in minced garlic, cinnamon, cumin, coriander, and turmeric for 60 seconds until fragrant.
  3. Stir in tomato paste and cook for 2 minutes. Deglaze the pot with broth, scraping up the browned bits from the bottom. Return the lamb and any juices to the pot and add crushed tomatoes.
  4. Simmer on low for 90 minutes (stovetop) or cook on high pressure for 35 minutes (Instant Pot).
  5. Stir in cubed potatoes and chickpeas. Simmer uncovered for 20–30 minutes (stovetop) or pressure cook for an additional 5 minutes (Instant Pot) until potatoes are fork-tender.
  6. Turn off the heat. Stir in fresh lemon juice. Garnish with fresh parsley, torn mint, and toasted pine nuts.