Red Rock Sandstone Spiced Lamb and Chickpea Stew

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A robust lamb stew inspired by the warm sandstone cliffs of Red Rock, simmered with chickpeas, tomatoes, and warm spices for a rich and comforting meal. This Middle Eastern-inspired lamb recipe, ready in about 100 minutes, pairs lamb shoulder, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch cubes lamb shoulder
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 5 minced garlic cloves
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 can (14 oz) diced tomatoes
• 1 1/2 cups, drained and rinsed canned chickpeas
• 2 cups beef broth
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 1 lb 1-inch cubed lamb shoulder and brown on all sides for 7-8 minutes until deeply caramelized.
2. Step 2: Remove the lamb and set aside. In the same pot, add 1 large diced yellow onion and 5 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and aromatic.
3. Step 3: Stir in 1 tbsp ground coriander, 1 tbsp ground cumin, and 1 tsp ground cinnamon, cooking for 1 minute until the spices release their fragrance.
4. Step 4: Return the lamb to the pot along with 1 can (14 oz) diced tomatoes, 1 1/2 cups drained and rinsed canned chickpeas, and 2 cups beef broth. Stir well to combine.
5. Step 5: Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 15 minutes until the lamb is tender and the sauce thickens.
6. Step 6: Season with 1 1/2 tsp salt and 1 tsp black pepper, then stir in 1/4 cup chopped fresh parsley just before serving to add brightness.