Levant-Style Lamb Stew with Chickpeas, Tomatoes and Lemon

• 1 large Yellow onion
• 2 tbsp Olive oil
• 900 g Lamb shoulder, boneless
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 4 cloves Garlic
• 2 tsp Ground cumin
• ½ tsp Ground cinnamon
• 800 g Canned chopped tomatoes
• 480 g Canned chickpeas
• 1 medium Lemon
• 15 g Fresh parsley

1. Finely chop the onion. Cut the lamb into bite-sized pieces, then season with 1 tsp of the fine sea salt and the black pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the lamb in batches for 6 to 8 minutes total, turning until well coloured, then transfer to a plate.
3. Reduce the heat to medium and add the onion to the pot with a pinch of the remaining salt. Cook for 6 to 8 minutes, stirring, until softened and lightly golden.
4. Crush the garlic and stir it in for 30 seconds until fragrant. Add the ground cumin and ground cinnamon and cook for 30 seconds, stirring constantly.
5. Return the lamb to the pot and add the canned chopped tomatoes. Fill one of the tomato cans halfway with water, swirl, and add it to the pot; bring to a gentle simmer.
6. Cover and simmer on low for 60 minutes, stirring occasionally, until the lamb is starting to turn tender. If the stew looks dry at any point, add a splash of water to keep it saucy.
7. Drain and rinse the canned chickpeas, then stir them into the stew with the remaining fine sea salt. Simmer uncovered for 10 to 15 minutes until the lamb is very tender and the sauce is rich and slightly thickened.
8. Finely chop the fresh parsley. Squeeze in the lemon juice, stir through most of the parsley, and taste for seasoning; serve topped with the remaining parsley.

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