| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 15 min |
| Cook: | 2 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons olive oil, divided
- 1/4 teaspoon ground tumeric
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 2 1/2 pounds boneless lamb shoulder or boneless leg of lamb, 1 1/2-inch cubes
- 1 onion, cut into 1-inch cubes
- 3 carrots, roughly diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can chickpeas, drained
- 1 lemon, zested
- 2 cups chicken stock
- 1 cup dried apricots
- 1 tablespoon honey
- 2 tablespoons freshly chopped cilantro leaves
Instructions
- In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
- Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
- Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 776 |
| Total Fat | 50 g |
| Saturated Fat | 19 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 8 g |
| Sugar | 21 g |
| Protein | 40 g |
| Cholesterol | 138 mg |
| Sodium | 758 mg |
Reviews
Tasted very good, but I found that it was a little dry. Next time, I will double the liquid. Maybe it was because, I put it in the oven. However the lamb was very tender. Served it over couscous that also absorbed the liquid. I also sprinkled parsley (did not have cilantro) and toasted slivered almonds on top.Everyone thought it was delicious.
Wow!!! This was just fantastic! I didn’t have the apricots and like everything else I make I probably doubled the ginger, garlic and spices but there was none left! It’s my new favourite and I think you could substitute the meat but the lamb was amazing
You can omit certain ingredients and this still tastes delicious. There is no wonder why it keeps its’ 5 Stars. I didn’t have the apricots, and I’m sure you can pass on the cilantro if you don’t have it. I also cut back on the chick peas because I wasn’t using 2-1/2lbs of lamb leg. Regardless, this meal is packed with nutrition, flavor and warmed my soul! I bet you can even use chicken thighs, I may try that sometime. Also, if you don’t like lamb, someone else used beef and still gave this recipe flying colors. Thank you for creating this recipe, I look forward to making it again and using “quartered” apricots as some have mentioned in previous reviews. You won’t be disappointed, plus, it’s a one pot meal! It keeps the stove pretty clean.
This was fantastic. I cut apricots into quarters as suggested by other reviewers and cut the onions and carrots fairly small. I added a dash of cinnamon. I used plain couscous which worked very well as the stew has so much flavour. Will make this again and again.
Really good! Only thing I might do differently is to cut apricots in quarters – they ended up almost being bigger than the chunks of lamb (which I used a boneless leg for. I also used mediterranean curry cous-cous (near east brand with this, which was ok, but given how flavorful the stew is, I would just do plain cous-cous and it would have been great.
Absolutely Delicious! I was hesitant about putting the apricots into the stew, but since everyone here said that the recipe was great, I went with it..I’m glad I did, because it was the best lamb stew I have ever tasted! This one’s a keeper!
This was an amazing lamb stew recipe. My husband and I loved it. Everything came together beautifully and the flavors melted in your mouth. I served it over couscous. It is a keeper.
I’m not a huge fan of lamb, so I make this recipe with beef instead. It is one of my favorite things to eat! Always delicious.
OMG! Have made this at least 3 times – flawless every time! My husband and my 3 year old who loves lamb – love this dish 🙂
I’m not a big fan of dried fruit in cooking – so I skipped the apricots, but was still amazing without it – perfect when served with couscous – a real comfort food dish!
I’m not a big fan of dried fruit in cooking – so I skipped the apricots, but was still amazing without it – perfect when served with couscous – a real comfort food dish!
This stew is AWESOME! Easy to make, and so flavorful that it makes a very good introduction to lamb for first-timers. Thanks, Danny!