Lamb Stew with Orange

Ingredients

• 14 ounce chick peas low-sodium drained canned
• 2 large carrots cut into coins 2 cups
• 1 cup celery diced rinsed trimmed
• 0.8 cup cooking wine dry red
• 2 large cloves garlic minced
• 1.5 teaspoon ground cumin 
• 1 pinch ground pepper black
• 1  juice of orange 
• 1 pound lamb cubes lean , from leg and shoulder
• 3 cups chicken broth low-sodium
• 2 tablespoons freshly mint leaves chopped
• 2 tablespoons olive oil 
• 1 medium onion diced
• 1 teaspoon orange zest 
• 2 cups parsnips roughly chopped
• 0.3 teaspoon salt 
• 2 tablespoons tomato paste low-sodium
• 15 ounce can tomato sauce low-sodium canned

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Watch how to make this recipe.
2. Heat oil in an 8-quart Dutch oven or other large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes.
3. Add onions and garlic and cook an additional 5 minutes.
4. Add tomato paste and stir to incorporate, cooking for 2 to 3 minutes.
5. Add celery, carrots, parsnips, chick peas, wine, chicken broth, tomato sauce, orange zest, segments and juice, and cumin. Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. Season with salt and pepper to taste.
6. Remove from heat, cool slightly, and ladle into bowls. Top with fresh mint and serve.
7. Heat oil in an 8-quart Dutch oven or other large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes.
8. Add onions and garlic and cook an additional 5 minutes.
9. Add tomato paste and stir to incorporate, cooking for 2 to 3 minutes.
10. Add celery, carrots, parsnips, chick peas, wine, chicken broth, tomato sauce, orange zest, segments and juice, and cumin. Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. Season with salt and pepper to taste.
11. Remove from heat, cool slightly, and ladle into bowls. Top with fresh mint and serve.