Cherry & Dennis Helper Habitat
Moroccan-Style Lamb and Chickpea Stew
摩洛哥式羊肉鷹嘴豆燴鍋
Recipe overview
Lamb shoulder and chickpeas simmer gently with tomato and warm spices until tender.
01
Ingredients
Main ingredients
- 800 g lamb shoulder
- 400 g chickpeas
- 1 piece onion
- 2 piece carrot
- 3 clove garlic
Seasoning
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp Black pepper
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander seed
- 1 piece cinnamon sticks
Stock base
- 400 g canned chopped tomatoes
- 500 ml chicken stock
Garnish
- 1 piece lemons
- 15 g parsley
02
Tools
- knife
- cutting board
- mixing bowl
- measuring cup
- measuring spoons
- pot
- wooden spoon
- tongs
- food thermometer
- serving bowl
03
Steps
Step 1
Cut the lamb
Cut 800 g lamb shoulder into even 4 cm cubes.
Step 2
Prepare vegetables
Slice the onion, chunk both carrots and chop all 3 garlic cloves.
Step 3
Season lamb
Coat lamb with all salt and pepper.
Step 4
Heat oil
Heat the oil over medium-high for exactly 2 minutes.
Step 5
Brown lamb
Brown exactly two batches for 5 minutes each, 10 minutes total; change at 5 minutes.
Step 6
Soften vegetables
Cook onion and carrot exactly 6 minutes.
Step 7
Toast spices
Add garlic and all three spices; stir exactly 1 minute.
Step 8
Add tomato and stock
Add tomatoes, stock and 1 cinnamon stick; cook exactly 3 minutes.
Step 9
Simmer lamb
Return lamb, cover and simmer exactly 75 minutes, stirring once.
Step 10
Add chickpeas
Add drained chickpeas and simmer exactly 10 minutes.
Step 11
Check tenderness
Lamb must separate easily and reach at least 71°C.
Step 12
Finish and serve
Remove cinnamon, stir in lemon juice and parsley, rest exactly 5 minutes and serve.
Common mistakes
- Starting the heat before mise en place is complete causes uneven doneness.
- Crowding the pan makes meat release water instead of browning evenly.
- Serving without checking the stated centre doneness or tasting the sauce.
Tips
Measure every ingredient by group before starting.
Adjust salt and pepper gradually only after the sauce has reduced.
