Lamb and Dried Apricot Stew

Name: Lamb and Dried Apricot Stew
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 8 servings
Cuisine: African
Ingredients: 2 Tbs. olive oil; 1 1/2 lb. (750 g) boneless lamb shoulder, trimmed and cut into<br> 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

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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.

Prep Time 25 minutes

Cook Time 100 minutes

Servings 8

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).

Lamb and Dried Apricot Stew

Ingredients

Directions

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