Lamb is an iconic food of spring — the Paschal lamb of Passover, Easter’s roast leg of lamb. In Islamic cultures, lamb is associated with sacrifice and generosity during the season of Ramadan.
This light lamb stew, chock-full of vegetables and chickpeas to augment the meat, hits just the right note as we transition seasons. Plus, the balance of ingredients stretches the grocery budget, especially when using the right cut of meat. Choose lamb shoulder — it’s too sturdy for the grill or to sauté, but turns silky and fork-tender when slowly simmered over low heat.
Such a stew is easy on the cook and immensely flexible; vary the vegetables depending on season or try different herbs and spices. You can use canned beans here, but if you have time to cook them in advance, you’ll notice the difference in flavor and texture. Once all these ingredients are prepped and put into the pot to burble away, dinner practically cooks itself. As the meat is slowly nudged toward tenderness, the kitchen fills with hunger-inducing smells.
When it’s reached the end of cooking, add a spoonful of harissa for warmth, a shot of lemon for brightness and finish it off with a handful of chopped mint for a fresh lift — this stew has spring in its step.
Offer plenty of rustic bread to mop up all the goodness.