- 4 Tbsp. unsalted butter
- 3 lb. lamb stew meat (leg, shoulder or shank)
- 2 onions, diced
- 2 large carrots, diced
- 8-10 garlic cloves, minced
- 2 tsp. Steak Salt
- 2 tsp. black pepper
- 2 tsp. ground cumin
- 2 tsp. cumin seeds
- 2 tsp. ground coriander
- 2 tsp. turmeric
- 2 tsp. cinnamon
- 2 tsp. oregano
- 1 tsp. red pepper flakes
- 1/2 tsp. ground allspice
- 1/4 cup tomato paste
- 4 cups chicken broth
- 1/2 cup apple cider vinegar
- 1/4 cup Mikes Hot Honey
- 2 x 15oz cans chickpeas, drained & rinsed
- 1/2 cup golden raisins, chopped
1. Preheat the oven to 325 degrees. In a Dutch oven or oven proof stock pot melt the butter and then add the onions and carrots. Sauté until onions are softened about 5-10 minutes then add the garlic, lamb, salt and spices, cooking for an additional 5 -6 minutes.
2. Next add the remaining ingredients – except the raisins, and bring to a simmer. Cover and place in the oven and braise for 2 hours or until the lamb is fork tender. Add the raisins and continue cooking for an additional 20 minutes.
3. Remove from oven and serve with couscous.