Lamb and Apricot Stew
Indulge in the warm, aromatic flavors of this Lamb and Apricot Stew, a hearty dish that marries tender chunks of seared lamb with the natural sweetness of dried apricots and a blend of fragrant spices like cinnamon, cumin, and smoked paprika. Simmered to perfection in a savory broth enriched with tomato paste and a touch of honey, this stew is a true comfort food that bursts with Middle Eastern-inspired flavors. With just 20 minutes of prep and a slow simmering process to deepen the taste, this one-pot dish is perfect for cozy dinners or make-ahead meals. Serve it over fluffy couscous or alongside crusty bread to soak up every last drop of this rich, flavorful sauce. Garnish with fresh parsley for a vibrant finishing touch.
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Recipe Information
Ingredients
- 2 lbs boneless lamb shoulder, cut into 2-inch chunks
- 1 cup dried apricots, halved
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp smoked paprika
- 3 cups chicken or beef stock
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp honey
- to taste salt
- to taste pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the lamb chunks with salt and pepper. Sear the lamb in batches until browned on all sides. Remove the lamb and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the onion until softened, about 5 minutes.
Stir in the minced garlic, ground cinnamon, ground cumin, ground coriander, and smoked paprika. Cook for 1 minute until fragrant.
Add the tomato paste and cook for another 2 minutes, stirring constantly.
Return the seared lamb to the pot. Add the stock, dried apricots, and honey. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 75-90 minutes, stirring occasionally, until the lamb is tender and the flavors have melded.
Taste and adjust seasoning with salt and pepper as needed.
Serve the stew hot, garnished with freshly chopped parsley. Pair with couscous, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
3120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5621 mg | 244% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 109.0 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4447 mg | 95% | |
*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.
