Baharat Lamb with Warm Chickpea Salad

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.

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.

Divide broth mixture and chickpeas between the two Suvie pans. Insert pans into your Suvie, input settings, and cook now or schedule.

Bottom Zone: Slow Cook High for 4 hours

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.

Divide chickpeas and lamb between 4 plates. Top with tomatoes, cilantro, mint, and yogurt. Serve with naan bread on the side.