Libyan Bazin-Inspired Lamb and Tomato Stew

Ingredients

• 1 1/2 pounds lamb shoulder, cut into 1-inch pieces
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 can (14 ounces) crushed tomatoes
• 2 cups beef or chicken broth
• 1 can (15 ounces) chickpeas, drained
• 2 medium Yukon Gold potatoes, cut into chunks
• 1 cup quick-cooking barley grits or coarse barley flour
• 2 hard-cooked eggs, halved

Steps

1. Season the lamb with salt. Heat the oil in a Dutch oven and brown the lamb on all sides; transfer it to a plate.
2. Cook the onion for 5 minutes, then add garlic, cumin, coriander, and cinnamon for 30 seconds.
3. Add tomatoes and broth, return the lamb, and simmer covered for 40 minutes.
4. Stir in the chickpeas and potatoes; simmer uncovered for 15 to 20 minutes, until the potatoes are tender and lamb reaches at least 145°F (63°C).
5. Meanwhile, cook the barley grits or barley flour according to package directions until thick, then shape it into a small dome on each serving plate.
6. Ladle the stew around the barley, garnish with egg halves, and serve.

Allergen note: Contains gluten from barley and eggs.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.