New Zealand Grass-fed Lamb and Chickpea Stew Recipe

Servings: 5-6
Prep Time: 30 minutes
Cook Time: 2 hours

New Zealand grass-fed lamb shoulder chops are beautifully cooked in a mixture of spices and vegetables, with a sweetness in the lamb brought out by dates.

Tip: Fresh Medjool dates are great here. Find them in the produce section of your supermarket.

Ingredients:

For the lamb:

1.5 lbs. New Zealand grass-fed lamb shoulder chops (Tip: Look for the Taste Pure Nature logo)
2 teaspoons ground cumin
1 teaspoon each ground coriander, ground ginger, ground fennel seed, paprika, ground turmeric
Pinch ground cinnamon
3 tablespoons olive oil
1 onion, cut into 8 wedges
2 large carrots, cut into even-sized pieces
2 potatoes, cut into even-sized pieces
4 dates, pitted and chopped
14 oz can chopped tomatoes in juice
1 1/2 cups vegetable stock or other light flavored stock
1 cup canned chickpeas, drained
Salt and pepper, to taste

To Serve:

Steamed broccoli or your favorite greens

Directions:

For the Lamb:

1. Preheat the oven to 340°F.
2. Mix the spices together in a bowl, then sprinkle evenly over the lamb shoulder chops.
3. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Add the chops and brown on both sides. Transfer to a large casserole dish. Wipe out the pan with paper towel.
4. Add 1 tablespoon oil, the onion wedges, carrots, potatoes and dates with any remaining spices into the pan and cook for 2-3 minutes, tossing frequently.
5. Pour the tomatoes and stock into the hot frying pan and bring up to a simmer, then spoon into the casserole dish with the chops. Season with salt and pepper.
6. Place in the oven and cook for 1 1/2 hours. Remove from the oven and add the chickpeas. Return to the oven for 30 minutes.

Slow cooker option:

7. Brown chops first to remove excess fat.
8. Root vegetables often take longer to cook than meat. Cut them into small even-sized pieces, 1/3 – 3/4-inch thick and place at the bottom of the slow cooker.
9. Add meat and remaining ingredients except chickpeas to the slow cooker. Cook on high for 3-3 1/2 hours. Add chickpeas in the last 30 minutes, along with a corn starch paste to thicken the broth.