From Fork in the Road by Paul Prudhomme. Start the night before.

Ingredients

Seasoning mix

• 2½ tsp. salt
• 2 tsp. garlic powder
• 2 tsp. sweet paprika
• 1½ tsp. dry mustard
• 1½ tsp. dry sweet basil leaves
• 1¼ tsp. black pepper
• 1 tsp. white pepper
• 1 tsp. chili powder
• 1 tsp. ground cardamom
• 1 Tbsp. curry powder
• ¾ tsp. cayenne
• ¾ tsp. ground allspice
• ½ tsp. ground cumin
• ¼ tsp. ground nutmeg

Main

• 1 lb. lamb shank or loin, fat removed, diced into 1” cubes
• 1½ cups dried chickpeas
• 5½ cups defatted chicken stock
• 2½ cups apple juice
• 1 large onion, cut into 8 wedges
• 2 large carrots, halved lengthwise and cut into 2” pieces
• 1 large potato, quartered into 2” pieces
• 1 medium turnip, cut into 10 wedges
• 2 ribs celery, cut into 2” pieces
• 1 large green bell pepper, cut into 2” squares
• ½ small head green cabbage, cut into 4 wedges
• 4 cups cooked long-grain brown rice

Method

Day 1: Soak chickpeas overnight in water covering them by 3–4 inches.

Day 2:

1. Combine seasoning mix. Season lamb with 2 tsp. of the mix.
2. Heat an 8-quart pot to 350°F. Brown lamb on all sides, about 5 minutes. Remove and set aside.
3. Add 1 cup stock and scrape the bottom to deglaze.
4. Drain chickpeas. Add to pot along with half the vegetables and remaining seasoning mix. Cover and cook 15 minutes until fork-tender.
5. Purée the mixture in batches with 1 cup stock. Return to pot.
6. Add remaining stock, apple juice, remaining vegetables, lamb, and any juices.
7. Bring to a boil, reduce to medium, cover, and simmer 20 minutes, scraping the bottom 2–3 times.
8. Serve over brown rice.