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Moroccan Lamb Stew with Apricots
Prep
30 mins
Cook
1 hr 55 mins
Servings
4
Difficulty
Hard
This Moroccan lamb stew is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. The combination of warm spices like coriander, cumin, and cardamom creates an incredibly aromatic and complex flavor that tastes like you've been cooking all day, even though it comes together in just under two hours. The dried apricots add a beautiful sweetness that balances the savory lamb perfectly, and they're packed with fiber and antioxidants that make this dish as nourishing as it is delicious. Best of all, most of these spices are pantry staples, so there's no need for expensive specialty ingredients or a trip to multiple stores.
Ella x
Ingredients
- 22 pounds boneless leg of lamb, cut into 1-inch cubes
- 22 teaspoons ground coriander
- 11 teaspoon ground cumin
- 11 teaspoon sweet paprika
- ½ teaspoon cayenne pepper½ teaspoon cayenne pepper
- ½ teaspoon ground cardamom½ teaspoon ground cardamom
- ½ teaspoon ground turmeric½ teaspoon ground turmeric
- 22 teaspoons kosher salt
- 22 tablespoons olive oil
- 22 cups finely chopped onion
- 44 cloves garlic, minced
- 11 tablespoon minced fresh ginger root
- 22 (3 inch) cinnamon sticks
- 22 cups low-sodium chicken stock
- 11 cup dried apricots, halved
- 22 (3 inch) orange peel strips
- 11 tablespoon honey
- ¼ cup chopped fresh cilantro¼ cup chopped fresh cilantro
- ¼ cup toasted pine nuts¼ cup toasted pine nuts
Detail level
Instructions
- 1
Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
- 2
Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
- 3
Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
- 4
Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.
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