Egyptian Tabilch

Dive into the rich and aromatic world of North African cuisine with Egyptian Tabilch, a hearty lamb and chickpea stew infused with bold spices and warming flavors. Tender cubes of lamb shoulder are simmered to perfection in a fragrant broth of ground coriander, cumin, and paprika, enhanced by the subtle sweetness of a cinnamon stick. This one-pot wonder is further enriched with creamy chickpeas and a flavorful tomato paste base, creating a deeply satisfying dish perfect for cozy evenings. Ready in just under two hours, Egyptian Tabilch delivers layers of complex flavor with minimal effort, making it an ideal choice for family dinners or entertaining guests. Serve it hot, topped with fresh parsley, alongside fluffy rice or warm flatbread for an authentic and comforting meal. Keywords: Egyptian Tabilch recipe, lamb stew with chickpeas, North African stew, hearty lamb dish, Egyptian cuisine recipe.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams lamb shoulder, cubed
• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 stick cinnamon stick
• 2 tablespoons tomato paste
• 400 grams chickpeas, cooked or canned (drained and rinsed)
• 500 milliliters beef or lamb stock
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.

Step 2

Season the lamb cubes lightly with salt and pepper, then brown them in batches in the hot oil (about 3-4 minutes per batch). Remove the lamb and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pot and reduce the heat to medium. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Step 4

Stir in the minced garlic, ground coriander, ground cumin, and paprika. Cook for another 1-2 minutes until the spices are fragrant.

Step 5

Add the tomato paste and stir well to coat the onions and spices evenly.

Step 6

Return the browned lamb to the pot and add the cinnamon stick.

Step 7

Pour in the stock, scraping the bottom of the pot to deglaze and release any browned bits. Bring to a gentle simmer.

Step 8

Cover the pot with a lid and reduce the heat to low. Let the stew simmer for 60 minutes, stirring occasionally.

Step 9

After 60 minutes, add the chickpeas and let the stew simmer uncovered for an additional 20-30 minutes, allowing the liquid to reduce and thicken slightly.

Step 10

Taste the stew and adjust the seasoning with additional salt and pepper as necessary.

Step 11

Remove the cinnamon stick and discard.

Step 12

Serve hot, garnished with fresh chopped parsley. Pair with warm flatbread or steamed rice for a complete meal.

Nutrition Facts

Serving size	1633.1 grams (1633.1g)

Amount per serving	% Daily Value*
Calories	2694

Total Fat 174.10g	223%
Saturated Fat 59.90g	300%
Polyunsaturated Fat 4.00g
Cholesterol 494mg	165%
Sodium 4059mg	176%
Total Carbohydrate 142.60g	52%
Dietary Fiber 38.10g	136%
Total Sugars 27.10g
Protein 145.20g	290%

Vitamin D 0IU	0%
Calcium 451mg	35%
Iron 28mg	153%
Potassium 3180mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 21.4%

Carbs: 21.0%