Source – https://www.177milkstreet.com/recipes/no-sear-lamb-or-beef-and-chickpea-stew
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoon ground cardamom
¼ teaspoon cinnamon
Kosher salt and ground black pepper
1¼ pounds boneless lamb shoulder, trimmed of fat and cut into ¾-inch pieces
1 head garlic
2 tablespoons salted butter
1 large yellow onion, diced (about 2 cups)
2 tablespoons tomato paste
6 cups water
½ pound carrots (2 to 3 medium) peeled, halved lengthwise and cut crosswise into ½-inch pieces
1 15½-ounce can chickpeas, drained
3 ounces baby spinach (about 3 cups)
1 cup chopped fresh cilantro, plus more to garnish
3 tablespoons lemon juice
Whole-milk yogurt, to serve (optional)
In a bowl, stir together the paprika, cumin, cardamom, cinnamon, 2 teaspoons of salt and ½ teaspoon of pepper. Reserve half of the spice mixture, then toss the lamb with the remaining spice mixture until well coated. Set aside. Cut off and discard the top third of the garlic head, leaving the cloves intact.
In a Dutch oven over medium-high heat, melt the butter. Add the onion and cook, stirring often, until softened and just beginning to brown around the edges, 5 to 8 minutes.
Add the tomato paste and the reserved spice mixture, then cook, stirring constantly, for 1 minute. Add the water and bring to a boil over high heat, then add the lamb and garlic head, cut side down. Cover, leaving the lid slightly ajar, and reduce the heat to low. Simmer for 1 hour, adjusting the heat as necessary to maintain a gentle bubble. Add the carrots and continue to simmer, partially covered, for another 30 minutes.
Using tongs, remove the garlic head and squeeze over the stew to release the cloves. Stir in the chickpeas and spinach and cook until the spinach is wilted, about 5 minutes.
Stir in the cilantro and lemon juice, then season the stew with salt and pepper. Serve, topped with yogurt and sprinkled with cilantro.
Tip: Don’t use old spices. The backbone of the dish is the bold, vibrant spice mixture. Make sure yours are no more than a year old. Flat-leaf parsley can be substituted for the cilantro.