Persian Lamb Stew with Chickpeas


  • 2 lbs of boneless lamb, fat removed and cubed into 1 inch pieces
  • 3 tbs olive oil2 cloves garlic minced
  • 1 medium onion, minced
  • 1 cup chicken stock
  • Kosher salt and fresh cracked black pepper to taste
  • 2 cups parsley, chopped finely, leaves and stems
  • Juice of 1 lemon
  • 2 tbs tomato paste
  • 2 cups of canned drained chick peas
This is a wonderful middle eastern preparation with contrasting flavors of  lamb, lemon, parsley and garlic.


  • In  a heavy pot or dutch oven heat olive oil over high heat.
  • Add the lamb cubes and brown quickly on all sides.
  • Add garlic, onion, parsley, lemon juice and tomato paste, mix well.
  • Add chicken stock.
  • Season with salt and pepper.
  • Turn heat to low and simmer, covered for about 2 hours or until lamb is very tender.
  • If too much liquid evaporates during cooking, you may add a little more stock or water.
  • Add chick peas and cook 10 minutes longer.
  • Add more lemon juice to taste.
  • Serve atop couscous.


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