Spicey Lamb Stew And Chick Peas

1. 1

   Cut lamb shoulder into large cubes.

2. 2

   Heat olive oil in a large skillet. Add lamb cubes.

3. 3

   Brown quickly. Stir and add cumin, paprika, and cinnamon.

4. 4

   Add tomatoes, thyme, broth cube, and a little water until liquid covers meat. Season with salt to taste.

5. 5

   Bring to a boil, and simmer over low heat for 45 minutes, up to 1 hour.

6. 6

   Add the chickpeas 10 minutes before cooking is done.

7. 7

   This stew can be prepared in advance and reheated, or frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.