Directions
Step 1
Make the broth: In a big pot, cowl the meat with 8 cups of water and produce to a boil, skimming any scum that rises to the floor. Add the allspice, peppercorns, cardamom, bay leaf, cinnamon stick, and onion. Flip the warmth down to keep up a robust simmer and prepare dinner till the lamb is tender, about 2 hours. Place a strainer over a big bowl and pressure, reserving the meat and broth and discarding the spices. Wipe out the pot and return it to the range.  Â
Step 2
Make the stew: In a small bowl of water, swish the sumac berries along with your fingers to take away any grit. Utilizing a slotted spoon, switch them to a saucepan and canopy with 3 cups of water. Carry to a boil and proceed boiling till the liquid has diminished by about half (the berries won’t soften), about 10 minutes. Take away from the warmth and put aside to steep till lukewarm, about half-hour. Pressure right into a small bowl and discard the berries. Whisk within the flour till clean.Â
Step 3
To the empty pot, add the oil and onion and switch the warmth to medium. Cook dinner, stirring often, till delicate and starting to brown, 7–9 minutes. Stir within the chard and prepare dinner till vibrant inexperienced and wilted barely, about 5 minutes. Add 1 teaspoon of salt, the chickpeas, and reserved broth and lamb and produce to a boil. Decrease the warmth to keep up a simmer and prepare dinner for 10 minutes extra.
Step 4
In the meantime, utilizing a mortar and pestle, coarsely grind collectively the dill seeds, chile flakes, and ½ teaspoon of salt. Add the garlic cloves and inexperienced chiles and pound to a rough paste. Stir the paste into the stew together with the bottom sumac, coriander, and sumac-flour combination.Â
Step 5
Return the stew to a simmer. In a bowl, whisk collectively a ladleful of the broth and the tahini, then stir the combination into the stew and simmer till thickened barely, 3–5 minutes.Â
Step 6
To serve, ladle the stew into serving bowls and serve heat or at room temperature topped with Aleppo pepper (if desired), sumac, and a drizzle of oil.  Â
