Moroccan Lamb Stew with Apricots and Chickpeas
Equipment
- Dutch Oven
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
- 1.5 pounds lamb stew meat, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup dried apricots, chopped
- Fresh cilantro, for serving
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the lamb chunks and brown them on all sides for about 5 minutes. Remove the lamb and set it aside.
- Add the chopped onion to the same pot and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 1 more minute.
- Sprinkle in the cumin, cinnamon, turmeric, salt, and pepper. Stir for 30 seconds until the spices smell fragrant. Add the tomato paste and mix it in.
- Pour in the beef broth and return the browned lamb to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 45 minutes.
- Stir in the chickpeas and chopped apricots. Continue simmering uncovered for 15 minutes until the lamb is tender and the stew thickens slightly.
- Taste and adjust salt or pepper if needed. Ladle the stew into bowls and top with fresh cilantro before serving.
Notes
Chop the apricots into small pieces so they distribute evenly and release their sweetness without becoming mushy. If the stew thickens too much while simmering, add a splash of broth to loosen it. Leftovers reheat well on the stove with a little extra liquid to restore the texture.
Course: Main Course
Cuisine: Moroccan
Equipment: Dutch Oven, Wooden Spoon, Knife, Cutting Board
Cuisine: Moroccan
Equipment: Dutch Oven, Wooden Spoon, Knife, Cutting Board