Lamb and Chickpea Stew


  • 800g Quality Mark lean lamb shoulder chops
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp fennel seeds
  • 1 tsp paprika
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 3 Tbsp olive oil
  • 1 onion cut into 8 wedges
  • 2 carrots cut into even-sized pieces
  • 2 Agria potatoes cut into even-sized pieces
  • 4 dates pitted and chopped
  • 400g chopped tomatoes
  • 1½ cups vegetable stock
  • 1 cup chickpeas drained


Preheat the oven to 160°C.

Mix the spices together in a bowl, then sprinkle evenly over the lamb shoulder chops.

Heat 2 tablespoons oil in a large frying pan over medium-high heat.

Add the chops and brown on both sides.

Transfer to a large casserole dish.

Wipe out the pan with kitchen paper.

Add the remaining oil, the onion wedges, carrots, potatoes and dates with any remaining spices into the pan and cook for 2-3 minutes, tossing them with a wooden spoon.

Pour the tomatoes and stock into the hot frying pan and bring up to a simmer, then spoon into the casserole dish with the chops and season.

Place in the oven and cook for 1½ hours.

Remove from the oven and add the chickpeas.

Return to the oven for a further ½ hour.

To serve

Serve alongside steamed broccoli or your favourite greens.

beef lambReproduced from Beef and Lamb New Zealand with permission.