Lamb and Apricot Stew is a flavorful and aromatic dish that combines the rich, savory flavor of lamb with the sweet and tangy notes of apricots. The combination of spices, dried fruit, and tender lamb creates a hearty and satisfying stew that’s perfect for a cozy meal. Here’s a recipe to make this delicious stew:
Ingredients:
- Lamb (shoulder or stew meat): 500g, cut into bite-sized cubes
- Olive oil: 2 tablespoons (for browning)
- Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Carrot: 1 large, peeled and chopped
- Celery: 2 stalks, chopped
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground turmeric: 1/2 teaspoon (optional, for extra warmth)
- Paprika: 1 teaspoon
- Ginger: 1 teaspoon, grated (optional, for extra depth)
- Tomato paste: 2 tablespoons
- Lamb or chicken broth: 2 cups (or water)
- Dried apricots: 1 cup, halved or chopped (or fresh apricots, if in season)
- Chickpeas: 1 can (400g), drained and rinsed (optional, for added texture)
- Honey or brown sugar: 1 tablespoon (to balance the acidity)
- Salt and pepper: to taste
- Fresh cilantro or parsley: chopped, for garnish
- Lemon wedges: for serving
Instructions:
- Brown the lamb:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Season the lamb cubes with salt and pepper, then brown them in batches, turning to get an even sear on all sides. This should take about 6-8 minutes per batch. Remove the lamb from the pot and set it aside.
- Sauté the vegetables:
- In the same pot, add the chopped onion, carrot, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables have softened.
- Add the minced garlic, and cook for another minute until fragrant.
- Add the spices:
- Stir in the cumin, coriander, cinnamon, turmeric (if using), paprika, and grated ginger (if using). Cook for 1–2 minutes to toast the spices and enhance their flavors.
- Deglaze the pot:
- Stir in the tomato paste and cook for 1–2 minutes.
- Add the broth (lamb or chicken) to the pot, scraping up any browned bits from the bottom of the pan for added flavor.
- Simmer the stew:
- Return the browned lamb to the pot, along with any juices that may have accumulated.
- Add the dried apricots and chickpeas (if using), and stir in the honey or brown sugar. This will balance the savory and sweet flavors.
- Bring the stew to a simmer. Reduce the heat to low, cover, and cook for 1.5–2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally.
- Adjust seasoning:
- After the stew has simmered, taste and adjust the seasoning with more salt, pepper, or honey if needed. The stew should have a balance of savory, sweet, and slightly tangy flavors.
- Serve:
- Ladle the stew into bowls, garnish with freshly chopped cilantro or parsley, and serve with lemon wedges on the side for an added burst of freshness.
Serving Suggestions:
- Couscous, rice, or quinoa makes a perfect base for serving the lamb and apricot stew, as they help absorb the flavorful sauce.
- Serve with a simple green salad or roasted vegetables to complete the meal.
This Lamb and Apricot Stew is a comforting, flavorful dish that blends sweet and savory elements perfectly. The tender lamb and apricots, paired with aromatic spices, will surely impress your guests and satisfy your cravings for something hearty and delicious.
