A low, steady simmer lets lamb shoulder become tender while dried apricots soften into the sauce. Add the chickpeas later in the cook so they keep their shape, and serve the stew with couscous or flatbread.
Serves: 6
Prep: 25 minutes
Cook: 2 hours
Ingredients
- 2 pounds lamb shoulder, cut into 1 1/2-inch cubes
- 1 teaspoon fine salt
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 can (14.5 ounces) diced tomatoes
- 2 cups low-sodium broth
- 1 cup dried apricots, halved
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 tablespoons chopped cilantro
Method
- Pat lamb dry and season with salt. Heat oil in a Dutch oven and brown lamb in batches, transferring each batch to a plate.
- Cook onion in the same pot for 5 minutes. Add garlic, cumin, coriander, and cinnamon and stir for 30 seconds.
- Return lamb to the pot. Add tomatoes and broth, bring to a simmer, cover, and cook gently for 1 hour 30 minutes.
- Stir in apricots and chickpeas. Cover and cook 20 to 30 minutes more until lamb is fork-tender.
- Skim excess fat, taste the sauce, and finish with cilantro. Serve with couscous or bread.
Variations
Use beef chuck instead of lamb and allow extra time until fork-tender. Replace apricots with pitted dates, or add a handful of sliced almonds at the table.
Storage and reheating
Cool promptly and refrigerate in a covered container for up to 4 days. Reheat in a saucepan until bubbling and steaming hot, adding a little broth if the sauce has thickened.
Read the the meal plan for social evenings and the grocery list for weekend guests for more practical dinner planning. Add this recipe to the Lucru Home grocery list and note any missing ingredients before shopping.
