Fragrant Lamb Stew with Dried Fruits
Dive into the warm, aromatic flavors of this Fragrant Lamb Stew with Dried Fruits, a hearty and comforting dish that blends tender chunks of lamb with a medley of spices, sweet dried fruits, and a rich tomato-based broth. Perfect for cozy dinners, this slow-simmered stew highlights the bold flavors of cinnamon, cumin, and coriander, balanced beautifully by the natural sweetness of dried apricots, figs, and raisins. Finished with a drizzle of honey and garnished with fresh cilantro, this recipe delivers a perfect balance of savory and sweet. Serve it over fluffy couscous or with crusty bread to soak up every delicious drop—an unforgettable choice for your next family meal or dinner party centerpiece.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder, cut into 1.5-inch cubes
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground ginger
- 0.25 teaspoon cayenne pepper (optional)
- 3 cups chicken or beef broth
- 1 14-ounce can canned diced tomatoes, with juice
- 0.5 cup dried apricots, halved
- 0.5 cup dried figs, halved
- 0.5 cup raisins or golden raisins
- 2 tablespoons honey
- 2 tablespoons fresh cilantro, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb cubes with salt and black pepper. In batches, sear the lamb on all sides until golden brown. Remove the browned lamb and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onion until softened and golden, about 5 minutes.
Stir in the minced garlic, ground cinnamon, cumin, coriander, paprika, ginger, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant, stirring constantly.
Return the lamb to the pot, along with its juices. Add the broth and canned diced tomatoes with their juice. Stir to combine, scraping up any browned bits from the bottom of the pot.
Bring the stew to a gentle simmer. Cover with a lid and cook on low heat for 60 minutes, stirring occasionally.
Stir in the dried apricots, dried figs, raisins, and honey. Continue cooking the stew uncovered for another 30 minutes, or until the lamb is tender and the sauce has thickened slightly.
Taste the stew and adjust the seasoning with salt and black pepper as needed.
Serve the lamb stew hot, garnished with fresh chopped cilantro. Pair with couscous, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 30.9 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 937 mg | 20% | |
*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.
