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From
6-Apr
This lamb stew is a flavorful, hearty dish combining tender lamb with warm spices, dried apricots, chickpeas, and pistachios, giving it a balance of savory, sweet, and nutty flavors. The cinnamon stick, cumin, turmeric, and allspice are classic Moroccan spices, while the apricots add sweetness, and the pistachios add texture. This stew is perfect for serving over couscous or rice, and the fresh parsley garnish adds a final bright, fresh touch.
2lb bone-in lamb stew meat 1 tsp kosher salt ½ tsp freshly ground black pepper 1 tosp olive oil 2 cloves garlic, chopped 1 small onion, chopped 2 tsp minced fresh ginger 1 tsp ground cumin 1 tsp ground turmeric ½ tsp ground allspice ¼ tsp cayenne 1 cinnamon stick ½ cup low-sodium chicken stock 1 cup canned diced tomatoes ½ cup dried apricots, chopped 1 (15oz) can chickpeas, drained and rinsed ½ cup shelled pistachios, roughly chopped ½ cup chopped fresh parsley
Preheat the oven to 350°F. Season the lamb with salt and pepper. In a large (5-7/-quart) Dutch oven, heat the olive oil over medium heat. Once hot, add the lamb and brown on both sides, about 5 to 6 minutes per side. Remove the lamb from the pan and transfer to a plate. Add the garlic, onion, ginger, cumin, turmeric, allspice, cayenne, and cinnamon stick to the pot. Sauté for 2 to 3 minutes. Add the chicken stock to deglaze the pan, scraping up any brown bits from the bottom of the Dutch oven. Stir in the tomatoes and apricots. Return the lamb to the pot. Cover and place in the oven for 1 hour. When the cook time is up, carefully remove the pot from the oven, remove the lid, remove the cinnamon stick, and stir in the chickpeas. Taste for seasoning and add additional salt if desired. Top with pistachios and parsley and serve with couscous. If freezing, do not add pistachios. Once cooled, transfer to an airtight container and freeze for up to 3 months.
2lb bone-in lamb stew meat 1 tsp kosher salt ½ tsp freshly ground black pepper 1 tosp olive oil 2 cloves garlic, chopped 1 small onion, chopped 2 tsp minced fresh ginger 1 tsp ground cumin 1 tsp ground turmeric ½ tsp ground allspice ¼ tsp cayenne 1 cinnamon stick ½ cup low-sodium chicken stock 1 cup canned diced tomatoes ½ cup dried apricots, chopped 1 (15oz) can chickpeas, drained and rinsed ½ cup shelled pistachios, roughly chopped ½ cup chopped fresh parsley
USD
Lamb Stew Meat, Turmeric, Allspice, Cinnamon Stick, Dried Apricots, Chickpeas, Shelled Pistachios
