Middle Eastern Lamb Stew by Feasting At Home

– 2 tablespoons olive oil, butter or ghee
– 1 1/2 -1 3/4 pounds lamb stew meat (shoulder) cut onto 1 1/2 inch cubes
– 1 onion, diced
– 4-6 garlic cloves, rough chopped
– 1 teaspoon of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds (seeds are optional, add another teaspoon ground cumin if no seeds)
– 1/2 teaspoon chili flakes (Aleppo Chili flakes are nice) and more for garnish
– 2 tablespoons tomato paste
– 1/4 cup apple cider vinegar (or red wine vinegar)
– 2 tablespoons honey or brown sugar
– 1 1/4 cups chicken stock or broth
– 1 x 15 ounce can chickpeas, rinsed and drained
– 1/4 cup raisins or dried apricots, chopped, or even dried currants

Prep Time: 15 min
Cook Time: 1 hour
Total Time: 1 hour 15 min