Chez Panisse Lamb Stew with Dried Apricots
Transport your taste buds to a world of rich, Moroccan-inspired flavors with this Chez Panisse Lamb Stew with Dried Apricots. Succulent pieces of boneless lamb shoulder are slow-simmered to perfection with caramelized aromatics, a medley of warm spices like cumin, coriander, and cinnamon, and a velvety tomato-infused broth. The addition of sweet, plump dried apricots and tender chickpeas adds a delightful contrast of textures and flavors, creating a hearty, comforting dish that's perfect for cooler evenings. This aromatic stew, garnished with fresh parsley and cilantro, pairs beautifully with fluffy couscous, creamy mashed potatoes, or a slice of crusty artisan bread. Whether you're hosting a dinner party or cozying up for a weeknight meal, this is the ultimate show-stopping stew for lovers of hearty, slow-cooked dishes.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 3 tablespoons olive oil
- 2 medium yellow onion
- 3 medium carrots
- 2 celery stalks
- 5 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 2 tablespoons tomato paste
- 4 cups chicken or beef stock
- 1 cup dried apricots
- 1 cup chickpeas (cooked or canned, rinsed and drained)
- 0.25 cup fresh parsley (chopped)
- 0.25 cup fresh cilantro (chopped)
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
Cut the lamb shoulder into 2-inch cubes, trimming excess fat as needed.
Season the lamb pieces with kosher salt and black pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
In batches, sear the lamb pieces on all sides until browned. Remove the browned lamb and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Dice the onions, carrots, and celery, and mince the garlic cloves. Add the onions, carrots, celery, and garlic to the pot. Sauté for about 8 minutes, until the vegetables begin to soften.
Stir in the ground cumin, ground coriander, ground cinnamon, and paprika. Cook for 1 minute to toast the spices.
Add the tomato paste and mix well, cooking for another 2 minutes.
Pour in the chicken or beef stock and scrape up any browned bits from the bottom of the pot.
Return the browned lamb to the pot, bring the mixture to a simmer, and then reduce the heat to low.
Cover the pot and let the stew simmer gently for 1 hour, stirring occasionally.
After 1 hour, stir in the dried apricots and chickpeas. Continue to simmer for another 30 to 40 minutes, until the lamb is tender and the flavors have melded.
Taste and adjust the seasoning with additional salt and pepper as needed.
Garnish the stew with freshly chopped parsley and cilantro before serving.
Serve the stew over couscous, rice, or alongside crusty bread for a complete meal.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 20.1 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1183 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
