Entree: Jordan – رشوف ➤ Rashouf (Slow-braised Jordanian lamb and chickpea stew with tomato and yogurt)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 1 tbsp / 9 g)
- 1 can (15 oz) (425 g) chickpeas, drained and rinsed
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) low-sodium beef or lamb stock (or water)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground allspice
- 1/4 tsp (1 g) ground cinnamon
- 1/2 tsp (2 g) ground coriander
- Salt and freshly ground black pepper to taste
- 1/2 cup (120 g) plain full-fat yogurt, room temperature
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (16 g) chopped fresh parsley
- 2 tbsp (30 g) pine nuts, toasted
- 2 tbsp (30 ml) vegetable oil or clarified butter for browning
- Optional: cooked rice or flatbread to serve

Instructions

1. Season lamb pieces with salt and pepper. Heat vegetable oil or clarified butter in a heavy Dutch oven over medium-high heat. Brown lamb in batches until well caramelized, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add olive oil if needed, then sauté the chopped onion until soft and golden, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
3. Stir in tomato paste and cook 1–2 minutes, then add crushed tomatoes, stock, cumin, allspice, cinnamon, and coriander. Scrape up any browned bits from the bottom of the pot.
4. Return browned lamb to the pot, bring to a simmer, cover, and reduce heat to low. Simmer gently for 1 to 1¼ hours, or until the lamb is tender and the sauce has thickened.
5. Add drained chickpeas and continue to simmer uncovered for 15–20 minutes to meld flavors and reduce the sauce further. Adjust seasoning with salt, pepper, and lemon juice.
6. Off the heat, whisk yogurt until smooth and temper a few spoonfuls of the hot stew into the yogurt to prevent curdling, then stir the tempered yogurt back into the pot for a creamy finish.
7. Toast pine nuts in a small dry skillet over medium heat until golden, about 2–3 minutes, watching closely.
8. Serve Rashouf sprinkled with chopped parsley and toasted pine nuts, accompanied by steamed rice or warm flatbread.