Description
A flavorful and aromatic Lamb & Apricot Stew that combines tender stewing lamb with fragrant Middle Eastern spices and sweet dried apricots, slow-simmered to perfection and served with warm couscous and fresh herbs.
Ingredients
Scale
Main 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
To Serve
- cooked couscous
- mint or coriander leaves
- lemon wedges
Instructions
- Brown the Lamb: Heat 1 tbsp olive oil in a medium-sized pan over medium heat. Season the stewing 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 tbsp of olive oil to the pan. Add the thinly sliced onion, chopped garlic, and chopped ginger along with a pinch of seasoning. Cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add Spices and Tomato Purée: Stir in 2 tsp of ras-el-hanout spice mix and 1 tbsp of tomato purée with the softened onion mixture, allowing the spices to bloom for about a minute to release their flavors.
- Add Apricots and Stock: Add the halved dried apricots and 300ml of vegetable or chicken stock to the pan. Return the browned lamb pieces back into the pan.
- Simmer the Stew: Bring the mixture to a gentle simmer. Cover and cook for 25 minutes on low heat, stirring occasionally, until the lamb is tender and the sauce has thickened slightly.
- Serve: Spoon the lamb and apricot stew over cooked couscous, garnish with fresh mint or coriander leaves, and serve with lemon wedges on the side for squeezing over.
Notes
- Use stewing lamb pieces for tenderness during simmering.
- Adjust the seasoning with salt and pepper according to taste.
- Ras-el-hanout spice blend can be substituted with other Middle Eastern spice mixes if unavailable.
- For a richer stew, you may brown the lamb in batches to avoid overcrowding the pan.
- This stew pairs wonderfully with fluffy couscous and fresh herbs for added brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: lamb stew, apricot stew, Middle Eastern lamb, ras-el-hanout recipe, easy lamb dinner, couscous stew
