Photo by Christina Oxford

This aromatic stew from Chef John Ondo of Lana Restaurant and Bar in Charleston, South Carolina  packs plenty of flavor with lamb, sweet dates, cumin and cilantro.

recipe heading-plus-icon


Yield: 6 to 8 servings

  • 5 to 6 cloves garlic, minced
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 cinnamon stick
  • 4 tablespoons olive oil
  • 3½ pound leg of lamb, trimmed and cut into bite size pieces
  • ½ cup diced carrots
  • ½ cup diced celery
  • 1 large onion, diced
  • ½ cup parsnips
  • 1 14-ounce can peeled tomatoes, chopped
  • 3 tablespoons tomato paste
  • ⅓ cup chopped cilantro
  • 1½ cups chicken stock
  • 4 roasted peppers, seeded and diced
  • 1 can chickpeas, drained and rinsed and peeled
  • 1 cup dates, halved
  • Salt and pepper to taste
  1. Mix garlic and spices with 2 tablespoons olive oil, and thoroughly coat lamb. Cover, and let marinate at least 3 hours, preferably overnight.
  2. Sear lamb in remaining olive oil over medium heat until all sides are brown. Add carrots, celery, onion, parsnips, tomatoes, tomato paste and cilantro, and stir to combine.
  3. Add chicken stock, and season with salt and pepper. Bring to boil then reduce heat to low. Cover, and simmer. Let cook until meat is tender, approximately 2 to 2½ hours. Once meat is tender add roasted peppers, dates and chick peas. Cook additional 30 minutes. Adjust seasoning and serve over couscous.
  • Recipe By
    John Ondo, Charleston, South Carolina

Leave a Reply

Be the first to comment.