Can I make this stew in a slow cooker?
Yes, after browning the lamb and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the lamb is tender.
LUNCH
Iraqi Lamb and Chickpea Stew with Tomatoes (Tapsi Baytinjan)
This hearty Iraqi lamb and chickpea stew, known as Tapsi Baytinjan, features tender lamb simmered with chickpeas and tomatoes, creating a rich and flavorful meal. It's a comforting dish perfect for a satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the 1 pound of lamb cubes and sear until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
02
Add the 1 large chopped onion to the pot and cook over medium heat until softened and translucent, about 5 minutes. Add the 3 cloves of minced garlic, 1 teaspoon of ground turmeric, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of black pepper. Cook for 1 minute more until fragrant.
03
Return the seared lamb to the pot. Stir in the 1 can of diced tomatoes (undrained), 1 can of rinsed and drained chickpeas, 2 cups of beef broth, and 1 teaspoon of salt.
04
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 75-80 minutes, or until the lamb is very tender. Stir occasionally to prevent sticking.
05
Taste and adjust seasoning as needed. Serve hot.
About This Recipe
This hearty Iraqi lamb and chickpea stew, known as Tapsi Baytinjan, features tender lamb simmered with chickpeas and tomatoes, creating a rich and flavorful meal. It's a comforting dish perfect for a satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, brown the lamb in batches to avoid overcrowding the pot. If you prefer a thicker stew, you can simmer it uncovered for the last 15-20 minutes.
Easy Substitutions
Beef can be used instead of lamb. For a vegetarian version, omit the lamb and use vegetable broth, adding extra vegetables like potatoes or carrots. Canned cannellini beans can replace chickpeas.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this Iraqi Lamb and Chickpea Stew with fluffy basmati rice, alongside warm pita bread for dipping, or with a simple side salad dressed with lemon and olive oil. A dollop of plain yogurt or a sprinkle of fresh parsley can add a refreshing touch.
Common Mistakes
Overcrowding the pot when browning the lamb can lead to steaming instead of searing, resulting in less flavor. Not simmering long enough will leave the lamb tough; ensure it's fork-tender. Forgetting to rinse canned chickpeas can add excess sodium and a metallic taste to the stew. Using too much liquid can make the stew watery; adjust broth as needed for desired consistency.
Frequently Asked Questions
What kind of lamb shoulder should I use?
Boneless lamb shoulder is ideal for stewing as it becomes very tender with slow cooking. You can also use lamb leg, cut into cubes.
Can I add other vegetables?
Absolutely! Diced carrots, potatoes, or bell peppers would be excellent additions. Add them with the tomatoes and chickpeas.
MORE TO KNOW
Tapsi Baytinjan is a versatile Iraqi stew that often includes eggplant, though this version focuses on lamb and chickpeas for a simpler, yet equally satisfying, profile. The slow simmering process is key to tenderizing the lamb and allowing the flavors to meld beautifully. While traditionally served with rice, it's also delicious with warm flatbread for dipping. The combination of turmeric and cumin provides a warm, earthy base that is characteristic of Middle Eastern cuisine.
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