Description

Ingredients

• 🥩 800 g lamb shoulder, 3 cm cubes (1.76 lb) Original: 🥩 800 g lamb shoulder, 3 cm cubes (1.76 lb)
• 🧂 10 g fine sea salt (1¾ tsp / 0.35 oz) Original: 🧂 10 g fine sea salt (1¾ tsp / 0.35 oz)
• ⚫ 2 g black pepper (½ tsp / 0.07 oz) Original: ⚫ 2 g black pepper (½ tsp / 0.07 oz)
• 🫒 30 ml olive oil (2 tbsp / 1 fl oz) Original: 🫒 30 ml olive oil (2 tbsp / 1 fl oz)
• 🧅 200 g yellow onion, finely diced (1 large / 7 oz) Original: 🧅 200 g yellow onion, finely diced (1 large / 7 oz)
• 🧄 12 g garlic, minced (4 cloves / 0.4 oz) Original: 🧄 12 g garlic, minced (4 cloves / 0.4 oz)
• 🍅 30 g tomato paste (2 tbsp / 1.1 oz) Original: 🍅 30 g tomato paste (2 tbsp / 1.1 oz)
• 🌿 6 g ground cumin (2 tsp / 0.21 oz) Original: 🌿 6 g ground cumin (2 tsp / 0.21 oz)
• 🌿 4 g ground coriander (1½ tsp / 0.14 oz) Original: 🌿 4 g ground coriander (1½ tsp / 0.14 oz)
• 🌿 2 g ground cinnamon (½ tsp / 0.07 oz) Original: 🌿 2 g ground cinnamon (½ tsp / 0.07 oz)
• 🌿 1 g ground allspice (¼ tsp / 0.04 oz) Original: 🌿 1 g ground allspice (¼ tsp / 0.04 oz)
• 🌶️ 2 g Aleppo pepper or chili flakes, optional (½ tsp / 0.07 oz) Original: 🌶️ 2 g Aleppo pepper or chili flakes, optional (½ tsp / 0.07 oz)
• 🍆 700 g eggplant, 3 cm chunks (1.54 lb) Original: 🍆 700 g eggplant, 3 cm chunks (1.54 lb)
• 🫑 200 g red bell pepper, 2 cm pieces (1 large / 7 oz) Original: 🫑 200 g red bell pepper, 2 cm pieces (1 large / 7 oz)
• 🫘 480 g chickpeas, drained and rinsed (3 cups / 17 oz) Original: 🫘 480 g chickpeas, drained and rinsed (3 cups / 17 oz)
• 🍅 400 g crushed tomatoes (1¾ cups / 14 oz) Original: 🍅 400 g crushed tomatoes (1¾ cups / 14 oz)
• 💧 600 ml beef or chicken stock (2½ cups / 20 fl oz) Original: 💧 600 ml beef or chicken stock (2½ cups / 20 fl oz)
• 🍯 30 ml pomegranate molasses (2 tbsp / 1 fl oz) Original: 🍯 30 ml pomegranate molasses (2 tbsp / 1 fl oz)
• 🍋 15 ml lemon juice (1 tbsp / ½ fl oz) Original: 🍋 15 ml lemon juice (1 tbsp / ½ fl oz)
• 🌿 15 g parsley, chopped (½ cup / 0.53 oz) Original: 🌿 15 g parsley, chopped (½ cup / 0.53 oz)
• 🌿 5 g mint, chopped, optional (2 tbsp / 0.18 oz) Original: 🌿 5 g mint, chopped, optional (2 tbsp / 0.18 oz)

Preparation

• Sear for real depth Use a heavy pot, 5 l (5 qt). Pat lamb dry and season with salt and pepper. Heat olive oil over medium high heat until shimmering. Sear lamb in 2 batches, 3–4 min per batch, until deeply browned. Transfer to a plate.
• Build the base Lower heat to medium. Add onion and cook 6 min until soft and lightly golden. Add garlic and cook 30 sec until fragrant.
• Bloom tomato paste and spices Stir in tomato paste and cook 90 sec until it darkens slightly. Add cumin, coriander, cinnamon, allspice, and optional Aleppo pepper. Stir 20 sec.
• Simmer the lamb properly Add crushed tomatoes and stock, scraping the pot. Return lamb and any juices. Bring to a gentle simmer, cover, reduce to low, and simmer 45 min. You want small bubbles, not a boil.
• Add vegetables in the right order Stir in eggplant and bell pepper. Cover and simmer 20 min, stirring once halfway, until eggplant is very tender but still holding shape.
• Finish with chickpeas Add chickpeas and simmer uncovered 10 min to thicken the stew into a glossy, spoon-coating texture.
• Finish off heat for brightness Turn off heat. Stir in pomegranate molasses and lemon juice. Taste and adjust salt.
• Herbs and serve Stir in parsley and optional mint. Rest 5 min, then serve hot.

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