Learn how to make Ludo Lefebvre's easy lamb stew. Slideshow: More Lamb Recipes 

Ludo Lefebvre

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Read the full recipe after the video.

Recipe Summary test

Yield:
10
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Ingredients

FOR THE CHICKPEAS:
FOR THE COOKED TOMATOES:
FOR THE SOUP:
SERVE WITH:

Directions

Instructions Checklist
  • In a large wide heavy-bottomed pot (like a large Dutch oven), heat the oil over medium-high heat (2 to 3 min) and sauté the onions, carrots, turnips for 6 to 8 minutes until slightly softened.

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  • Add the meat and garlic to the vegetables in the pot and stir to combine. Brown the meat lightly, stirring occasionally, for about 5 minutes. Coat the meat and vegetables with the cumin and turmeric and season with salt and pepper. Stir and toast the spices for a minute until fragrant.

  • Stir in tomato paste and cook for another minute.

  • Add the reserved tomatoes and chickpeas, the preserved lemon, and the celery. Add the remaining spices: coriander seeds, celery seeds, fennel seed and cumin seeds. Top with the white chicken stock and water to cover about one-inch above the meat.

  • Bring to a boil then reduce to a simmer. Cook uncovered for 1 1/2 to 2 hours until the meat and vegetables are tender.  Add additional water as needed to maintain a soupy consistency. Remove and discard the garlic. Remove from heat. Adjust seasonings.

  • Stir in the fresh herbs, preserved lemons, sliced celery and freshly squeezed lemon juice. Serve immediately with the additional herbs, lemon wedges, and crusty bread.

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