Global Ticker Free shipping on all orders* Use code: FREESHIP20% off homekeeping + free shipping*Winter Clearance Event*
Return to Previous Page

Lamb and Dried Apricot Stew

This aromatic stew is even better the next day, once the spices have had time to really infuse the meat with flavor. Serve with a simple green salad dressed with a lemony vinaigrette.

Ingredients:

  • 2 Tbs. olive oil
  • 1 1/2 lb. (750 g) boneless lamb shoulder, trimmed and cut into
      1-inch (2.5-cm) cubes
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. freshly ground black pepper, plus more, to taste
  • 2 cups (16 fl. oz./500 ml) chicken broth
  • 1 can (14 1/2 oz./455 g) diced tomatoes
  • 1 can (8 3/4 oz./270 g) chickpeas, drained and rinsed
  • 1/4 cup (2 oz./60 g) dried apricots, halved
  • 1 cinnamon stick
  • 3 Tbs. chopped fresh flat-leaf parsley
  • Salt, to taste

Directions:

In a large, heavy pot over medium-high heat, warm the olive oil. Working in 2 batches, add the lamb and cook until browned on all sides, 6 to 8 minutes per batch. Transfer to a bowl.

Add the onion and garlic to the pot and sauté until soft, 5 to 7 minutes. Add the cumin, coriander, cayenne and the 1/4 tsp. black pepper and cook, stirring constantly, for 2 minutes. Add the broth and bring to a simmer, stirring to scrape up any browned bits from the bottom of the pot. Add the tomatoes, chickpeas, apricots, cinnamon stick and lamb and bring to a boil. Reduce the heat to low, cover partially and simmer, stirring occasionally, until the lamb is tender and the stew thickens, about 1 1/4 hours.

Stir in the parsley, season with salt and black pepper and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).