Lamb Stir-Fry with Red Onion, Chickpeas and Yogurt

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Two 12-ounce lamb shoulder blade chops

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 teaspoon cumin seeds

1/2 teaspoon crushed red pepper

1 medium red onion, sliced

2 large cloves garlic, sliced

Two 15-ounce cans chickpeas, rinsed and drained

1/2 cup chicken stock or low-sodium broth

2 tablespoons fresh lemon juice

1 1/2 teaspoons cornstarch

1 cup mint leaves, torn

Greek yogurt, for serving


  1. Using a thin knife, cut the lamb off the bones, then cut the meat into 1-inch pieces; discard the bones. Season the lamb with salt and black pepper; refrigerate, if not cooking right away.
  2. Heat a large cast-iron skillet over high heat. Add the oil to the pan and swirl to coat. Add the lamb and cook, stirring occasionally, until well-browned but not cooked through, about 3 minutes. Add the cumin seeds and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add the onion and garlic and cook, stirring, until just starting to soften, 1 to 2 minutes. Add the chickpeas and a generous pinch of salt and black pepper and cook, stirring, until the chickpeas are warm, 1 to 2 minutes.
  3. Meanwhile, whisk the stock with the lemon juice and cornstarch in a small bowl. Pour into the skillet and cook, stirring, until the lamb is just cooked through and the mixture is coated in a light sauce, 1 to 2 minutes. Fold in the mint and season with salt and black pepper. Serve right away, passing yogurt at the table. 
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