Moroccan Spiced Lamb Stew with Apricots and Chickpeas
Equipment
- Large Dutch Oven
- Cutting Board
- Knife
Ingredients
- 1.5 pounds lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup dried apricots, chopped
- 2 tablespoons 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 minutes total. Remove the lamb to a plate and set aside.
- Add the diced onion to the same pot and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
- Add the cumin, coriander, cinnamon, paprika, ginger, salt, and pepper. Stir the spices into the onions for 30 seconds until fragrant.
- Pour in the diced tomatoes and chicken broth. Return the browned lamb to the pot and bring the mixture to a simmer.
- Add the chickpeas and chopped apricots. Stir to combine, then reduce the heat to low. Cover and simmer for 1 hour and 15 minutes, stirring occasionally, until the lamb is tender.
- Taste and adjust salt if needed. Ladle the stew into bowls and top each serving with chopped cilantro.
Notes
Chop the apricots into small pieces so they melt into the broth rather than stay in large chunks. If the stew thickens too much while simmering, add a splash of broth to loosen it. Leftovers taste even better the next day after the flavors have time to settle. Serve with crusty bread or a simple side of couscous if you want to stretch the meal further.
Course: Main Course
Cuisine: Moroccan
Equipment: Large Dutch Oven, Cutting Board, Knife
Cuisine: Moroccan
Equipment: Large Dutch Oven, Cutting Board, Knife