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Spiced Lamb Stew with Dried Fruits and Cinnamon
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Course Main Course
Cuisine Icelandic
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 1/2 pounds boneless lamb shoulder, cut into 1-inch chunks
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 medium potatoes, peeled and cubed
  • 1 cup mixed dried apricots and prunes, halved
  • 2 cinnamon sticks
  • 4 cups lamb stock
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Melt the butter in a large pot over medium heat. Add the lamb chunks and cook until browned on all sides.
  • Stir in the diced onion and cook for 3 minutes until it softens.
  • Add the carrots, potatoes, salt, and black pepper. Stir to coat the vegetables.
  • Pour in the lamb stock and drop in the cinnamon sticks. Bring the mixture to a gentle boil.
  • Reduce heat to low, cover the pot, and simmer for 60 minutes until the lamb is tender.
  • Stir in the halved dried apricots and prunes. Continue simmering uncovered for 15 minutes so the fruits soften and the broth thickens slightly.
  • Remove the cinnamon sticks before serving. Sprinkle with chopped parsley.

Notes

Simmer the stew a little longer if you prefer a thicker broth, since the potatoes release starch as they cook. The dried fruits plump up during the final stage, so add them late to keep their texture intact. Leftovers reheat well on the stovetop with a splash of stock to loosen the consistency.
Course: Main Course
Cuisine: Icelandic
Equipment: Large Pot, Knife, Cutting Board