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Moroccan Spiced Lamb Barley Stew with Apricots and Almonds
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Dutch oven
  • Cutting board
  • Knife

Ingredients
  

  • 1 lb lamb stew meat, cut into 1-inch cubes
  • 1 cup pearl barley
  • 1/2 cup dried apricots, chopped
  • 1/4 cup sliced almonds
  • 1 large onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 4 cups lamb or beef broth
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh parsley

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. Season with salt and pepper during browning.
  • Add the diced onion, sliced carrots, and minced garlic to the pot. Cook for 4 minutes until the onion softens.
  • Stir in the cumin, coriander, and cinnamon. Cook for 1 minute until the spices become fragrant.
  • Add the pearl barley and pour in the broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally.
  • Stir in the chopped dried apricots. Continue simmering uncovered for 15 more minutes until the barley is tender and the stew has thickened.
  • Ladle the stew into bowls and top each serving with sliced almonds and chopped parsley.

Notes

Toast the almonds lightly in a dry pan before adding them for extra flavor. If the stew thickens too much on reheating, add a splash of broth to loosen it. The apricots soften and release a bit of sweetness during the final simmer, so avoid adding them too early.
Course: Soup
Cuisine: Moroccan
Equipment: Dutch oven, Cutting board, Knife