Moroccan Harissa Lamb Stew with Apricot-Spiced Gravy
Equipment
- Dutch oven
- wooden spoon
- knife
- cutting board
Ingredients
- 1.5 pounds lamb stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 2 cups beef broth
- 1/2 cup dried apricots, chopped
- 1 can (15 ounces) chickpeas, drained and rinsed
- Salt and black pepper to taste
- Fresh cilantro, chopped, for serving
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides, about 6 to 8 minutes. Remove the lamb to a plate and set aside.
- Lower the heat to medium. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Add the harissa paste, cumin, coriander, and cinnamon. Stir for 1 minute until the spices smell fragrant.
- Return the lamb to the pot. Pour in the beef broth and add the chopped apricots. Bring the mixture to a simmer, then cover and cook on low heat for 1 hour and 15 minutes, stirring occasionally.
- Stir in the chickpeas and continue simmering uncovered for 15 minutes so the gravy thickens slightly. Season with salt and black pepper to taste.
- Ladle the stew into bowls and top with chopped cilantro before serving.
Notes
If the gravy seems too thick at the end, add a splash of broth to loosen it. The apricots soften and break down a bit during cooking, which helps sweeten the sauce naturally. Leftovers reheat well the next day, though you may need to add a little water when warming because the gravy continues to thicken in the fridge.
Course: Main Course
Cuisine: Moroccan
Equipment: Dutch oven, wooden spoon, knife, cutting board
Cuisine: Moroccan
Equipment: Dutch oven, wooden spoon, knife, cutting board