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.
- 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
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).