Name: Lamb Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Middle Eastern
Ingredients: 2 pounds lamb shoulder, trimmed and boneless, cut into 1-2 inch pieces (or lamb stewing meat); 2-3 tablespoons avocado oil; 2 teaspoons salt; 1/2 teaspoon pepper; 3 tablespoons oil; 4 garlic cloves; 2 yellow onions, minced; 1 1/2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon paprika; 1/2 teaspoon dried ginger powder; 1/2 teaspoon ground turmeric; 1/4 teaspoon cloves; 1/2 teaspoon cardamom powder; 1 1/2 tablespoons tomato paste; 2 teaspoons ginger, grated; 2 1/2 cups chicken stock or beef stock; 1/2 cup diced tomatoes or crushed; 2 cinnamon sticks (or 1/2 teaspoon ground cinnamon); 3 medium carrots, cut into 2-inch diagonal round chunks; 1/2 cup dried apricots, chopped (apricots are the best but you can sub with prunes, raisins or dates); 1 tablespoon lemon zest or preserved lemon (leave out some of the salt); 1 pinch cayenne, red pepper flakes or Aleppo flakes

Description

A delicious lamb stew featuring tender pieces of lamb simmered with spices, vegetables, and dried fruits.

Ingredients

Scale

2 pounds lamb shoulder, trimmed and boneless, cut into 1-2 inch pieces (or lamb stewing meat)
2–3 tablespoons avocado oil
2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons oil
4 garlic cloves
2 yellow onions, minced
1 1/2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon dried ginger powder
1/2 teaspoon ground turmeric
1/4 teaspoon cloves
1/2 teaspoon cardamom powder
1 1/2 tablespoons tomato paste
2 teaspoons ginger, grated
2 1/2 cups chicken stock or beef stock
1/2 cup diced tomatoes or crushed
2 cinnamon sticks (or 1/2 teaspoon ground cinnamon)
3 medium carrots, cut into 2-inch diagonal round chunks
1/2 cup dried apricots, chopped (apricots are the best but you can sub with prunes, raisins or dates)
1 tablespoon lemon zest or preserved lemon (leave out some of the salt)
1 pinch cayenne, red pepper flakes or Aleppo flakes

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Instructions

Season the lamb with 1 teaspoon salt. Preheat the pan, add oil, and sear in batches on the stove, over medium heat in a heavy-bottomed pot or Dutch oven, until deeply browned with caramelized edges. (Or use a large cast iron skillet for a better sear, then deglaze with some of the chicken broth). Set meat aside.
Sauté diced onions and garlic for 8 minutes. Add cumin, coriander, paprika, dried ginger, turmeric, cloves, and cardamom. Stir for a minute to bloom the spices. Push onions out to the edges of the pan and add tomato paste, grated ginger, and cook in the center of pot, stirring 2 minutes.
Add chicken broth, diced tomatoes, cinnamon sticks, the remaining teaspoon of salt and lamb. Bring to a simmer. Cover with a lid (heavy dutch oven lid is best here so no steam escapes) put it in the preheated oven at 350F for 1 hour.
Remove, add carrots and apricots, bake in the oven for 1 more hour.
Stir in lemon zest, adjust flavor adding cayenne or pepper flakes, salt, lemon juice, or a drizzle of honey to balance flavors. Top with sliced almonds, fresh cilantro or fresh parsley, and green olives. Serve over couscous, basmati rice or quinoa.

Notes

For best results, allow the stew to sit for a few hours or overnight in the refrigerator before reheating to let the flavors meld.
This dish pairs well with crusty bread or over a grain of your choice.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Dinner
Method: Braising
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg