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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
