Searing meat for stew is messy and fussy—and, it turns out, entirely unnecessary. In our search for a sear-free stew that satisfied us Maillard-loving sorts, we found inspiration in a classic Yemeni dish, fahsa. Our version, a lamb (or beef) and chickpea stew, includes ingredients that each play a distinct role in creating a layered stew with less time, trouble and mess.
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