Spicy Lamb Stew with Chickpeas

Ingredients

• 2 1/2 pounds boneless leg of lamb, strings or netting removed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 sweet or Spanish onions
• 4 tablespoons olive oil
• 1 clove garlic, chopped
• 2 shallots, chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper
• 1 can whole peeled tomatoes, crushed in a bowl, or chopped tomatoes
• 2 cups water
• 1 bay leaf
• 1/2 cup golden raisins
• 2 cans chickpeas, drained
• 1/4 cup chopped fresh cilantro

Directions

1. Heat the oven to 325F. Unwrap the lamb, trim away extra fat from the outside, and open the leg so the area where the bone was removed is visible. Use the natural seams between the muscles as your guide, separating the leg into smaller sections.
2. Cut those sections into stew pieces about 3-inch each. Some will be a little uneven, and that is perfectly fine. Season the lamb on all sides with salt and black pepper.
3. Set a large, heavy pot or Dutch oven over medium-high heat and warm 2 tablespoons of the oil. Add the lamb, giving it room in the pot and cooking in batches if needed. Leave it alone for 3 minutes so it can brown; it may cling to the pot at first, but it will release more easily as it sears. Flip the pieces and brown the remaining sides for 3 minutes more, then move the lamb to a bowl.
4. As the lamb cooks, get the onions ready. Trim away any loose, stringy roots while keeping the solid root end attached. Halve each onion from the top through the root, remove the papery skin, then cut each half into a few wedges through the root so the pieces hold together.
5. Pour the remaining 2 tablespoons oil into the pot. Arrange the onion wedges with the cut sides against the hot surface, fitting them in snugly. Cook for 2 minutes, turn them carefully so they stay together, and brown the other sides for 2 minutes more. Add the onions to the bowl with the lamb.
6. Add the garlic, shallots, cinnamon, cumin, coriander, cayenne, and allspice to the pot. Stir constantly and cook for 1 minute. Add the tomatoes and cook for 1 minute more, until the mixture comes together smoothly. Pour in the water, scraping the bottom of the pot to loosen the browned bits.
7. Put the lamb and onions back into the pot and stir them into the sauce. Add the bay leaf and bring the mixture to a boil.
8. Cover the pot and move it to the oven. Cook for 1 hour.
9. Add the raisins and chickpeas to the stew, stirring gently so some of the chickpeas settle into the liquid.
10. Cover the pot again and return it to the oven. Cook for 30 minutes, until the lamb is very tender and a fork slides in easily. If it needs more time, continue cooking for 30 minutes more, until the meat is tender.
11. Taste the sauce and adjust with more salt and pepper, if desired. Remove the bay leaf. Add the cilantro right before serving.
12. You can also cool the stew and refrigerate it for up to 5 days, or freeze it for up to 3 months. Rewarm gently over low heat or in a low oven before serving.