Turkish · Dinner
Lamb Stew with Apricots
Braised lamb shoulder simmered with dried apricots, onion, and garlic with a warm blend of cinnamon, cumin, and cloves until the meat is tender and the sauce thickens to a glossy consistency. Finished with toasted almonds and fresh parsley, the stew is served over rice or with crusty bread.
$7
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
565Calories
36.2gProtein
34.8gFat
28.4gCarbs
17.3gSugar
5.1gFiber
870mgSodium
152mgChol
11.9gSat Fat
980mgPotassium
95mgCalcium
4.8mgIron
2.1mcgVitamin B12
6.4mgVitamin C
protein-rich
high-fiber
spice-route
hidden-gems
Instructions
1
Prep
Pat the lamb shoulder dry with paper towel. Season with salt and black pepper.
2
Sear
Heat olive oil in a heavy-bottomed pot over medium-high heat and sear the lamb for 6-8 minutes, turning occasionally, until browned on all sides.
3
Sauté
Lower heat to medium, add the onion and garlic, and cook for 4-5 minutes, stirring often, until softened and translucent.
4
Bloom
Stir in tomato paste, cinnamon, cumin, and cloves; cook for 1 minute over medium heat until fragrant.
5
Braise
Return lamb to pot, pour in stock, bring to a boil, then cover and simmer over low heat for 85 minutes, stirring in dried apricots in the final 20 minutes until lamb is fork-tender and sauce thickens.
6
Plate
Spoon stew into a bowl and scatter toasted almonds and parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 11 onion
- 4 cloves4 cloves garlic
- 3.2 oz45g, about 6 pieces dried apricot
- 1 tbsp1 tbsp tomato paste
- 2 tsp2 tsp cinnamon
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp cloves
- 1 cup240ml chicken stock
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp almond
- 2 tbsp2 tbsp parsley
