Baharat Lamb with Warm Chickpea Salad

Name: Baharat Lamb with Warm Chickpea Salad
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 tbsp olive oil; 2 lbs boneless leg of lamb; 3 tbsp baharat seasoning; 2 shallots, peeled and sliced; 6 garlic cloves, peeled and minced; 1 cup beef or chicken broth; 1 tbsp tomato paste; 1 tbsp apple cider vinegar; 1 (15.5 oz can) chickpeas, drained and rinsed; 1 cup diced tomatoes; 2 tbsp chopped cilantro; 2 tbsp chopped mint; ¼ cup plain Greek yogurt; 4 pieces naan bread, toasted

This baharat lamb is slow-cooked until fork-tender and paired with warm spiced chickpeas that absorb the fragrant Middle Eastern seasoning blend. Topped with fresh cilantro, mint and cooling Greek yogurt, it's a complete one-pot meal.

🌍Middle Eastern 🏷️Baharat 🏷️Lamb 🏷️Chickpeas 🏷️Slow cook 🏷️Spice blend

Total

4h 20m

Servings

4

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 tbsp olive oil
2 lbs boneless leg of lamb
3 tbsp baharat seasoning
2 shallots, peeled and sliced
6 garlic cloves, peeled and minced
1 cup beef or chicken broth
1 tbsp tomato paste
1 tbsp apple cider vinegar
1 (15.5 oz can) chickpeas, drained and rinsed
1 cup diced tomatoes
2 tbsp chopped cilantro
2 tbsp chopped mint
¼ cup plain Greek yogurt
4 pieces naan bread, toasted

14 Ingredients

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Instructions

1
Heat oil in a large skillet over high heat. Cut the lamb into 3 portions about 10 oz each to better fit in the Suvie. Pat lamb dry with paper towel and season with baharat seasoning. Once the oil is shimmering, carefully place lamb into the skillet and sear until browned, about 30 seconds per side.
2
Once seared, remove the lamb pieces and divide between two Suvie pans. Add shallots, garlic, broth, tomato paste, and vinegar to the skillet and whisk to combine, scraping up any browned bits that have accumulated at the bottom of the skillet. Once blended, remove the skillet from the heat.
3
Divide broth mixture and chickpeas between the two Suvie pans. Insert pans into your Suvie, input settings, and cook now or schedule.
4
Bottom Zone: Slow Cook High for 4 hours
5
After the cook, remove pans from your Suvie. Transfer the lamb and pan juices to a large bowl and use forks to shred into bite-sized pieces. Season to taste with salt and pepper.
6
Divide chickpeas and lamb between 4 plates. Top with tomatoes, cilantro, mint, and yogurt. Serve with naan bread on the side.

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Tips & Notes

Pro tips

Brown the lamb before braising to develop deeper, savory flavors that balance the warm baharat spices.
Add the chickpeas in the final 15-20 minutes of cooking so they warm through and absorb the braising liquid without becoming mushy.
Taste and adjust seasoning near the end; baharat can vary in intensity between brands, and the tomato paste adds acidity that may require a pinch of salt.
Reserve 2-3 tablespoons of braising liquid to spoon over the finished dish—it keeps the meat moist and ties flavors together.

Substitutions

Beef broth → chicken broth or lamb stock (adjusts flavor intensity slightly)
Baharat → 1 tbsp cumin + 1 tbsp coriander + ½ tsp cinnamon + ¼ tsp cloves (approximates the blend)
Apple cider vinegar → red wine vinegar or lemon juice (maintains acidity)

Storage & make-ahead

Store cooled lamb and chickpeas in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat with a splash of broth, then top with fresh herbs and yogurt just before serving.

Common Questions

What is baharat seasoning and where do I find it?

Baharat is a warm spice blend common in Middle Eastern cooking, typically containing cumin, coriander, cloves, cinnamon, and black pepper. Find it in the spice aisle at most grocery stores or online retailers.

Can I use a different cut of lamb?

Yes. Lamb shoulder or neck work well for slow cooking. Avoid tender cuts like lamb chops, which cook too quickly and will become tough with extended heat.

How do I know when the lamb is done?

The lamb is ready when it shreds easily with a fork and shows no resistance when pierced. This typically takes 1.5 to 2 hours on medium heat.

Is this dish suitable for meal prep?

Yes. Store cooled lamb and chickpeas separately from fresh garnishes in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop and add fresh herbs and yogurt before serving.