A Hungry Lady Stew should give you something to look forward to…and my Golden Brown Greek Lamb & Chickpea Stew does just that! This one starts with deeply golden ground lamb that gets crispy, then brings in tomatoes, chickpeas, and briny Kalamata olives for a bowl that’s rich, hearty, and full of flavor.
A little cinnamon adds warmth in the background, while fresh herbs and lemon keep things bright. Nothing complicated, just a few good ingredients given a little attention.
Meet your next cozy dinner: Golden Brown Greek Lamb & Chickpea Stew.
Ingredients
Extra-virgin olive oil: For browning the lamb and slowly softening the onion.
Ground lamb: The rich, savory base of the stew. Let it brown undisturbed before turning so those golden edges have time to develop.
Red onion: Cooked until soft and lightly browned, it brings sweetness to balance the tomatoes and olives.
Garlic: Two to four cloves, depending on how much garlic you like.
Dry red wine: Just a splash helps loosen the flavorful browned bits from the bottom of the pan.
San Marzano tomatoes: Use whole canned tomatoes with their juices. Snip them into smaller pieces right in the can, leaving them as chunky as you like.
Ground cinnamon: A small amount adds gentle warmth. Think background note, not cinnamon-forward sauce.
Fresh thyme: Simmer the whole sprigs in the sauce, then remove the woody stems before serving.
Chickpeas: One 16-ounce can, drained and rinsed, adds substance alongside the lamb.
Kalamata olives: Pitted and halved, they bring a briny bite that balances the richness.
Water: A little loosens the sauce before the final simmer.
Fresh oregano and flat-leaf parsley: Added at the end for a fresh, herbal finish.
Lemon: The juice of half a lemon brightens everything up.
Salt and freshly ground black pepper: Taste before the final seasoning, remembering that the olives and optional feta contribute salt.
Feta or plain Greek yogurt: Finish with crumbled feta for a salty bite or a dollop of yogurt for creamy tang.
How to Make my Golden Brown Greek Lamb & Chickpea Stew
- Brown the lamb. Heat 1 tablespoon olive oil in a large, deep, heavy skillet over medium-high heat. Add the lamb in a shallow layer and leave undisturbed for 3–5 minutes, until deeply browned and it releases easily. Turn in sections and brown for another 3–5 minutes. Transfer to a plate with a slotted spoon.
- Deglaze the pan. Pour off the excess fat, leaving about 1 tablespoon. Add the red wine and simmer for about 1 minute, scraping up the browned bits.
- Soften the onion. Add the remaining 1 tablespoon olive oil and reduce the heat to medium. Add the onion and a generous pinch of salt. Cook, stirring often, for about 5 minutes. Reduce the heat to low and cook uncovered for another 10–15 minutes, stirring occasionally, until very soft and lightly browned.
- Build the sauce. Meanwhile, cut the tomatoes into smaller pieces using kitchen shears pointed down into the can. Add the garlic to the onion and cook for 1–2 minutes, until fragrant. Add the tomatoes and their juices, cinnamon, thyme, salt, and pepper. Bring to a gentle boil, then reduce to a simmer and cook until slightly reduced.
- Simmer the stew. Return the lamb and any accumulated juices to the pan. Add ¼ cup water, the drained chickpeas, and olives. Bring to a simmer and cook for about 20 minutes, until thickened and the lamb is fully cooked to 160°F.
- Finish and serve. Remove the thyme stems. Stir in the fresh oregano, parsley, and juice of half the lemon. Taste and adjust the seasoning. Serve with charred pita or bread, or over rice or couscous, finished with crumbled feta or a dollop of Greek yogurt.
Commonly Asked Questions
Ground beef is an alternative if you don’t enjoy lamb, though it will change the flavor. If your meat releases very little fat, you may need a little extra olive oil to keep the onion from sticking.
Give it space and leave it alone for the first few minutes. A crowded pan or frequent stirring encourages steaming rather than browning. If your skillet is small, brown the lamb in batches.
The initial browning builds flavor, but the crust softens as the lamb simmers in the tomato sauce. Expect tender lamb with deeply browned flavor rather than a crispy finished texture.
You can use a splash of water or broth to loosen the browned bits from the pan instead. The sauce will have a slightly different flavor.
The stew can be frozen without the feta or yogurt for up to 3 months for best quality. Thaw in the refrigerator, reheat thoroughly, and add the fresh herbs, lemon, and topping before serving.
Charred pita or crusty bread is ideal for scooping up the sauce. Rice or couscous makes a good base, too. Finish with either crumbled feta or plain Greek yogurt.
Golden Brown Greek Lamb & Chickpea Stew
Ingredients
- 2 tbsp extra-virgin olive oil, divided
- 1 pound ground lamb
- ¼ cup dry red wine
- 1 large red onion, chopped
- 2 to 4 garlic cloves, minced, to taste
- 1 28-ounce can whole San Marzano tomatoes, with their juices
- ⅛ tsp ground cinnamon
- Salt and freshly ground black pepper
- 2 to 3 sprigs fresh thyme
- ¼ cup water
- 1 16-ounce can chickpeas, drained and rinsed
- ⅓ cup pitted Kalamata olives, halved
- 2 tbsp Fresh oregano, chopped
- 1/4 cup Flat-leaf parsley, chopped
- 1 lemon, halved
- Crumbled Greek feta or a dollop of full-fat or reduced-fat plain Greek yogurt, For Serving
- Charred pita or bread, rice, or couscous, For Serving
Instructions
- Brown the lamb. Heat 1 tablespoon olive oil in a large, deep, heavy skillet over medium-high heat. Add the lamb in a shallow layer and leave undisturbed for 3–5 minutes, until deeply browned and it releases easily. Turn in sections and brown for another 3–5 minutes. Transfer to a plate with a slotted spoon.
- Deglaze the pan. Pour off the excess fat, leaving about 1 tablespoon. Add the red wine and simmer for about 1 minute, scraping up the browned bits.
- Soften the onion. Add the remaining 1 tablespoon olive oil and reduce the heat to medium. Add the onion and a generous pinch of salt. Cook, stirring often, for about 5 minutes. Reduce the heat to low and cook uncovered for another 10–15 minutes, stirring occasionally, until very soft and lightly browned.
- Build the sauce. Meanwhile, cut the tomatoes into smaller pieces using kitchen shears pointed down into the can. Add the garlic to the onion and cook for 1–2 minutes, until fragrant. Add the tomatoes and their juices, cinnamon, thyme, salt, and pepper. Bring to a gentle boil, then reduce to a simmer and cook until slightly reduced.
- Simmer the stew. Return the lamb and any accumulated juices to the pan. Add ¼ cup water, the drained chickpeas, and olives. Bring to a simmer and cook for about 20 minutes, until thickened and the lamb is fully cooked to 160°F.
- Finish and serve. Remove the thyme stems. Stir in the fresh oregano, parsley, and juice of half the lemon. Taste and adjust the seasoning. Serve with charred pita or bread, or over rice or couscous, finished with crumbled feta or a dollop of Greek yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
