1. Recipes

How to Make Moroccan Lamb Stew with Apricots - A Step-by-Step Guide

Moroccan cuisine is known for its rich flavors and aromatic spices, and this Moroccan Lamb Stew with Apricots is a prime example of the delicious and exotic dishes that come from the region. This hearty stew is a perfect blend of savory and sweet, with tender chunks of lamb, sweet apricots, and a variety of warm and aromatic spices that come together to create a truly memorable meal.

One of the most distinctive features of Moroccan cuisine is the use of a blend of spices known as ras ...

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Ingredients

  • 2 pounds boneless leg of lamb, cut into 1-inch cubes
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground turmeric
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 2 cups finely chopped onion
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 2 (3 inch) cinnamon sticks
  • 2 cups low-sodium chicken stock
  • 1 cup dried apricots, halved
  • 2 (3 inch) orange peel strips
  • 1 tablespoon honey
  • ¼ cup chopped fresh cilantro
  • ¼ cup toasted pine nuts

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 55 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 4
  • Yield: 4 servings

  • Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
  • Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
  • Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
  • Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

    • Nutrition

    553 cal.

    • Total Fat: 25g
    • Saturated Fat: 7g
    • Cholesterol: 126mg
    • Sodium: 1130mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 7g
    • Total Sugars: 26g
    • Protein: 45g
    • Vitamin C: 22mg
    • Calcium: 117mg
    • Iron: 6mg
    • Potassium: 1113mg

    Categories

    Moroccan recipes
    Lamb recipes
    Stew recipes
    Apricots recipes