Red Rock Sandstone Spiced Lamb and Chickpea Stew
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 ready in about 100 minutes pairs cut into 1-inch cubes lamb shoulder, olive oil, large, diced 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Red Rock Sandstone Spiced Lamb and Chickpea Stew take to make?
Total time is about 100 minutes (20 min prep + 80 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Red Rock Sandstone Spiced Lamb and Chickpea Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Red Rock Sandstone Spiced Lamb and Chickpea Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Red Rock Sandstone Spiced Lamb and Chickpea Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Red Rock Sandstone Spiced Lamb and Chickpea Stew?
Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
