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Moroccan-Spiced Lamb Stew Braised in Merlot with Apricots
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Large 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, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 2 carrots, sliced
  • 1 cup dried apricots, halved
  • 1.5 cups Merlot
  • 2 cups beef broth
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Pat the lamb dry and season it with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the lamb in batches until all sides are seared. Remove the lamb and set it aside.
  • Lower the heat to medium. Add the onion and cook until softened. Stir in the garlic, cumin, cinnamon, ginger, and paprika. Cook for one minute until the spices smell fragrant.
  • Add the carrots and cook for two minutes. Return the lamb to the pot. Pour in the Merlot and let it simmer for three minutes to reduce slightly.
  • Add the beef broth and dried apricots. Bring the mixture to a gentle boil, then reduce to low heat. Cover and simmer for 90 minutes, stirring now and then, until the lamb is tender.
  • Taste and adjust salt and pepper if needed. Sprinkle with chopped cilantro before serving.

Notes

Dried apricots soften and release a gentle sweetness during the long simmer, so taste the stew near the end and add a few more if you prefer a sweeter profile. Leftovers taste even better the next day after the spices settle. Reheat gently on the stove with a splash of broth to loosen the sauce. If you want to make it ahead, cook the stew fully, cool it, and store it in the fridge for up to three days.
Course: Main Course
Cuisine: Moroccan
Equipment: Large Dutch oven, Wooden spoon, Knife, Cutting board