Middle Eastern · Dinner
Apricot and Lamb Stew
Bone-in lamb shoulder is browned then braised with onion, garlic, cinnamon, cumin and dried apricots until the meat falls apart and the sauce turns thick and fruit-sweet. Finished with toasted almonds and cilantro, the stew is served over couscous, balancing warm spice against tart-sweet apricot and rich braised lamb.
$7
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
698Calories
47.2gProtein
30.3gFat
57.9gCarbs
24.4gSugar
6.8gFiber
1145mgSodium
207mgChol
9.6gSat Fat
1175mgPotassium
108mgCalcium
6.2mgIron
2.3mcgVitamin B12
6.4mgVitamin C
protein-rich
high-fiber
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat the lamb shoulder dry with paper towels and season all over with salt and black pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown the lamb on all sides, 6 minutes, until a deep crust forms.
3
Sauté
Add the onion and garlic to the same pot over medium heat and cook 4 minutes, stirring, until the onion softens and turns translucent.
4
Braise
Return the lamb to the pot, add chicken stock and dried apricot, cover, and simmer over low heat 80 minutes until the lamb pulls apart easily with a fork.
5
Reduce
Uncover the pot, stir in honey, and simmer over medium-low heat 8 minutes until the sauce thickens enough to coat a spoon.
6
Finish
Toast the almonds in a dry pan over medium heat 3 minutes until fragrant, then chop; chop the cilantro.
7
Plate
Spoon couscous onto a plate, ladle the stew over top, and scatter with toasted almonds and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g, bone-in lamb shoulder
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 3.6 oz100g dried apricot
- 1 cup240ml chicken stock
- 1 tsp1 tsp ground cinnamon
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground ginger
- 2 pinch2 pinch saffron threads
- 1 tbsp1 tbsp honey
- 1 cup190g couscous
- 2/3 oz20g almonds
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
