Lamb & Apricot Stew Recipe

Introduction

This Lamb & Apricot Stew is a fragrant and hearty dish combining tender lamb with sweet dried apricots and warm spices. It’s perfect for a cozy dinner and pairs beautifully with fluffy couscous and fresh herbs.

Ingredients

• 2 tbsp olive oil
• 250g stewing lamb pieces
• 1 onion, thinly sliced
• 1 garlic clove, chopped
• 1 tbsp chopped ginger
• 2 tsp ras-el-hanout, Berber or other Middle Eastern spice mix
• 1 tbsp tomato purée
• 5 soft dried apricots, halved
• 300ml vegetable or chicken stock
• Cooked couscous, mint or coriander leaves, and lemon wedges, to serve

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a medium-sized pan over medium heat. Season the lamb pieces with salt and pepper, then fry them briefly until browned on all sides. Remove the lamb from the pan and set aside.
2. Step 2: Add the remaining tablespoon of olive oil to the pan. Stir in the sliced onion, chopped garlic, and ginger, seasoning lightly with salt. Cook for about 5 minutes until the onion softens and becomes translucent.
3. Step 3: Stir in the ras-el-hanout spice mix and tomato purée, then add the halved dried apricots and pour in the stock. Return the browned lamb to the pan, bringing the mixture to a gentle simmer.
4. Step 4: Cover and simmer gently for 25 minutes, or until the lamb is tender and the flavors have melded together.
5. Step 5: Serve the stew hot over cooked couscous, garnished with fresh mint or coriander leaves and lemon wedges on the side for squeezing.

Tips & Variations

• For extra richness, brown the lamb pieces in batches to avoid overcrowding the pan.
• Substitute apricots with dried figs or dates for a different sweetness profile.
• Add a pinch of cinnamon or smoked paprika with the spices for a deeper flavor.
• Use lamb shoulder or neck for even more tender results after slow cooking.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often improve after a day, making leftovers even more delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apricots instead of dried?

Fresh apricots can be used, but since they are less sweet and hold less moisture, add them towards the end of cooking to prevent mushiness and adjust seasoning accordingly.

Is this stew suitable for slow cooking?

Yes, you can transfer all ingredients to a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours until the lamb is very tender.

Lamb & Apricot Stew Recipe

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★★★★★

4.6 from 142 reviews

• Author: Jake
• Total Time: 40 minutes
• Yield: 2 servings 1x

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Description

A flavorful and aromatic Lamb & Apricot Stew that combines tender stewing lamb pieces with sweet dried apricots and a blend of Middle Eastern spices. This comforting dish is simmered to perfection and served with warm couscous, fresh herbs, and lemon wedges for a delightful and hearty meal.

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Ingredients

Scale 1x2x3x

Lamb Stew

• 2 tbsp olive oil
• 250g stewing lamb pieces
• 1 onion, thinly sliced
• 1 garlic clove, chopped
• 1 tbsp chopped ginger
• 2 tsp ras-el-hanout, Berber or other Middle Eastern spice mix
• 1 tbsp tomato purée
• 5 soft dried apricots, halved
• 300ml vegetable or chicken stock

To Serve

• Cooked couscous
• Mint or coriander leaves
• Lemon wedges

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Instructions

1. Brown the Lamb: In a medium-sized pan, heat 1 tablespoon of the olive oil over medium heat. Season the lamb pieces with salt and pepper, then fry briefly until browned on all sides. Remove the lamb from the pan and set aside.
2. Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the same pan. Add the thinly sliced onion, chopped garlic, and chopped ginger. Season lightly with salt, then cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
3. Add Spices and Ingredients: Stir in the 2 teaspoons of ras-el-hanout spice mix and 1 tablespoon of tomato purée. Add the halved dried apricots and 300ml of vegetable or chicken stock to the pan. Stir well to combine all ingredients.
4. Simmer the Stew: Return the browned lamb pieces to the pan. Bring the mixture to a gentle simmer, then reduce heat to low and cover partly with a lid. Let it simmer gently for 25 minutes, or until the lamb is tender and the sauce has thickened slightly.
5. Serve: Spoon the lamb and apricot stew over warm cooked couscous. Garnish with fresh mint or coriander leaves and serve with lemon wedges on the side for squeezing over the stew before eating.

Notes

• For a richer flavor, marinate the lamb with some of the spices and a little olive oil for an hour before cooking.
• If dried apricots are not soft, soak them in warm water for 10 minutes before adding to the stew.
• You can substitute lamb with beef if preferred, though cooking times might vary slightly.
• Add a pinch of chili flakes if you prefer a spicier stew.
• Use fresh herbs according to taste—coriander gives a bright freshness, while mint adds a cooling note.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: Lamb stew, apricot stew, Middle Eastern lamb recipe, ras-el-hanout lamb, slow simmered lamb, couscous stew