Moroccan Lamb Stew with Apricots

Name: Moroccan Lamb Stew with Apricots
Prep time: 30 min
Cook time: 1 h 55 min
Total time: 2 h 25 min
Yield: 4 servings
Ingredients: 2 pounds boneless leg of lamb, cut into 1-inch cubes 2 pounds boneless leg of lamb, cut into 1-inch cubes; 2 teaspoons ground coriander 2 teaspoons ground coriander; 1 teaspoon ground cumin 1 teaspoon ground cumin; 1 teaspoon sweet paprika 1 teaspoon sweet paprika; ½ teaspoon cayenne pepper ½ teaspoon cayenne pepper; ½ teaspoon ground cardamom ½ teaspoon ground cardamom; ½ teaspoon ground turmeric ½ teaspoon ground turmeric; 2 teaspoons kosher salt 2 teaspoons kosher salt; 2 tablespoons olive oil 2 tablespoons olive oil; 2 cups finely chopped onion 2 cups finely chopped onion; 4 cloves garlic, minced 4 cloves garlic, minced; 1 tablespoon minced fresh ginger root 1 tablespoon minced fresh ginger root; 2 (3 inch) cinnamon sticks 2 (3 inch) cinnamon sticks; 2 cups low-sodium chicken stock 2 cups low-sodium chicken stock; 1 cup dried apricots, halved 1 cup dried apricots, halved; 2 (3 inch) orange peel strips 2 (3 inch) orange peel strips; 1 tablespoon honey 1 tablespoon honey; ¼ cup chopped fresh cilantro ¼ cup chopped fresh cilantro; ¼ cup toasted pine nuts ¼ cup toasted pine nuts

Prep: 30 minsCook: 1 hr 55 mins

Prep

30 mins

Cook

1 hr 55 mins

Servings

Difficulty

Hard

Gluten-FreeDairy-Free

(0)

Ingredients

Servings:

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

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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