Lamb with Apricots
Savor the perfect balance of savory and sweet with this Moroccan-inspired Lamb with Apricots recipe, a hearty and aromatic dish that transforms ordinary lamb into a melt-in-your-mouth experience. Tender cubes of lamb are slow-simmered in a fragrant blend of cinnamon, cumin, coriander, and paprika, creating a deeply spiced base that’s beautifully complemented by the natural sweetness of plump dried apricots and a touch of honey. Chickpeas add a satisfying heartiness, while fresh cilantro and optional toasted almonds lend vibrant freshness and crunch. This one-pot wonder is ideal for special occasions or an exotic weeknight treat, and it’s best served with couscous, rice, or crusty bread to soak up the luscious sauce. Whether you’re seeking bold flavors, rustic comfort, or a shareable centerpiece, this lamb with apricots will delight your taste buds and guests alike. Perfect for those searching for Moroccan lamb stew, lamb tagine-inspired recipes, or sweet and savory lamb dishes!
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder or leg, cut into 2-inch cubes
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- 3 cups chicken or lamb stock
- 1.5 cups dried apricots
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped, for garnish
- 0.25 cup slivered almonds, toasted (optional)
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 pepper. Working in batches, sear the lamb until browned on all sides, about 3-4 minutes per batch. Remove the lamb and set aside.
Reduce the heat to medium and add 1 tablespoon of olive oil to the pot. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic, cinnamon, cumin, coriander, and paprika. Cook for 1-2 minutes until fragrant, stirring frequently.
Stir in the tomato paste and cook for another minute to deepen the flavor.
Return the browned lamb to the pot, along with any accumulated juices. Pour in the chicken or lamb stock, ensuring the lamb is just submerged.
Bring to a simmer, cover, and reduce the heat to low. Let it cook gently for 60 minutes, stirring occasionally.
Add the dried apricots, chickpeas, honey, and a pinch of additional salt if needed. Stir well and continue to cook uncovered for an additional 20-30 minutes, or until the lamb is tender, the apricots are plump, and the sauce has thickened.
Taste the dish and adjust seasoning if necessary. Sprinkle with chopped fresh cilantro and toasted slivered almonds before serving if desired.
Serve warm with steamed couscous, rice, or crusty bread for soaking up the flavorful sauce.
Nutrition Facts
Calories |
4104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.7 g | 323% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7483 mg | 325% | |
| Total Carbohydrate | 266.8 g | 97% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 119.2 g | ||
| Protein | 221.9 g | 444% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 6029 mg | 128% | |
*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.
