Name: Moroccan Lamb Stew with Apricots
Prep time: 30 min
Cook time: 115 min
Total time: 145 min
Yield: 1
Cuisine: moroccan
Ingredients: 2 pounds boneless leg of lamb, cut into 1-inch cubes; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 0.5 teaspoon cayenne pepper; 0.5 teaspoon ground cardamom; 0.5 teaspoon ground turmeric; 2 teaspoons kosher salt; 2 tablespoons olive oil; 2 cups finely chopped onion; 4 cloves garlic, minced; 1 tablespoon minced fresh ginger root; 2 (3 inch) cinnamon sticks; 2 cups low-sodium chicken stock; 1 cup dried apricots, halved; 2 (3 inch) orange peel strips; 1 tablespoon honey; 0.25 cup chopped fresh cilantro; 0.25 cup toasted pine nuts

Moroccan Lamb Stew with Apricots

0 Likes

Prep Time:
30 minutes

Cook Time:
115 minutes

Total Time:
145 minutes

Effortless Moroccan lamb stew with apricots, cilantro, and pine nuts packs bold flavors.

Ingredients:

2 pounds boneless leg of lamb, cut into 1-inch cubes
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
0.5 teaspoon cayenne pepper
0.5 teaspoon ground cardamom
0.5 teaspoon ground turmeric
2 teaspoons kosher salt
2 tablespoons olive oil
2 cups finely chopped onion
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 (3 inch) cinnamon sticks
2 cups low-sodium chicken stock
1 cup dried apricots, halved
2 (3 inch) orange peel strips
1 tablespoon honey
0.25 cup chopped fresh cilantro
0.25 cup toasted pine nuts

Instructions:

In a large bowl, mix together lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt until the lamb is evenly coated.
In a large Dutch oven or tagine, heat oil over medium heat. Cook onions until soft and translucent, about 5 minutes. Add garlic, ginger, and cinnamon; cook until fragrant, about 1 minute. Stir in seasoned lamb and cook until light brown, about 2 minutes. Pour in chicken stock and bring to a gentle boil. Simmer covered on low heat until lamb is tender, about 1 hour and 15 minutes.
Add apricots, orange peels, and honey to the pot. Simmer uncovered over low heat until the liquid slightly thickens, and the lamb is fork-tender, about 30 minutes. Remove from heat and discard cinnamon sticks and orange peels.
Portion the mixture into 4 bowls, then generously top each bowl with a sprinkle of fresh cilantro and pine nuts, about 1 tablespoon of each.

We use cookies

Similar Recipes

Lamb, apricot and prune tagine

Lamb and apricot tagine

Moroccan lamb stew with roast sumac potatoes

Moroccan lamb stew

Moroccan Lamb Stew