Description
This hearty exotic stew is perfect for a cold winters night. It’s adapted from Epicurious.
Ingredients
Scale
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon cardamom
- 1 teaspoon fennel seed
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoons black pepper
- 1 large yellow onion, diced
- 1 tablespoon tomato paste
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, peeled and minced
- zest of 1 lemon
- 2 cups chicken stock
- 1 cup dried apricots
- 1 14 oz can cherry tomatoes
- 1 15 oz can chickpeas
- 2 cinnamon sticks
- couscous, Greek yogurt, fresh chopped dill, and English cucumber for serving (optional)
Instructions
- Combined meat, cumin, coriander, cardamom, fennel seed, salt, cayenne pepper, and black pepper in a large mixing bowl. Toss until meat is evenly coated with the spices. Set aside for 10 minutes or more while you prepare the other ingredients.
- Heat approx. 3 tablespoons of olive oil in large dutch oven. Brown meat in batches over medium heat adding more oil as needed. It should only take 1 to 2 minutes a side. When meat is brown on all sides, transfer to a clean bowl or plate.
- When you are done browning the meat, add onion to the pot and cook in the drippings for 5 minutes. Add garlic, ginger, lemon zest, and tomato paste and cook 2 minutes more.
- Add the chicken stock, apricots, cherry tomatoes, chickpeas, and cinnamon sticks. Bring to a boil and than reduce to simmer. Cover the pot and cook 1 hour and 30 minutes, stirring occasionally.
- Remove lid, cook 20 minutes more.
- Serve in large bowls with couscous and a bit of Greek yogurt.
Keywords: Moroccan, lamb, stew, chickpeas, apricots