Madagascan · intermediate
Madagascan Lamb And Chickpea Stew
A comforting Malagasy-style stew combining diced lamb shoulder, tender chickpeas, fresh tomatoes, and aromatic green peppercorns simmered into a rich gravy.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat.
- 02
Add lamb shoulder cubes and sear for 5 minutes until browned on all sides, then transfer browned lamb to a plate.
- 03
In the same pot, add diced yellow onion, minced garlic, and grated ginger; cook for 4 minutes until onions soften.
- 04
Stir in diced tomatoes and crushed green peppercorns, cooking for 3 minutes until tomatoes break down into a thick paste.
- 05
Return browned lamb to pot, stir in rinsed chickpeas and water, bringing broth to a gentle boil.
- 06
Cover pot, lower heat to low, and simmer for 40 minutes until lamb is tender and gravy thickens. Serve hot with steamed rice.
A LITTLE KITCHEN KNOW-HOW
Low-and-Slow Tomato Reduction Braise
Building layers of savory flavor by browning meat, sweating aromatics into fresh tomato paste, and simmering low and slow.
Notes from the kitchen
- Crushing whole green peppercorns gently before adding releases floral spice without excessive sharpness.
- If available, replace chickpeas with soaked dried Bambara groundnuts for classic island texture.
- Original home-cooking adaptation inspired by Madagascan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.