Moroccan Lamb Stew with Apricots
Description
Little effort is needed to prepare this complex-flavored Moroccan lamb stew with apricots, cilantro, and pine nuts.
Ingredients
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2 pounds boneless leg of lamb, cut into 1-inch cubes
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2 teaspoons ground coriander
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1 teaspoon ground cumin
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1 teaspoon sweet paprika
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1/2 teaspoon cayenne pepper
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1/2 teaspoon ground cardamom
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1/2 teaspoon ground turmeric
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2 teaspoons kosher salt
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2 tablespoons olive oil
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2 cups finely chopped onion
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4 cloves garlic, minced
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1 tablespoon minced fresh ginger root
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2 (3 inch) cinnamon sticks
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2 cups low-sodium chicken stock
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1 cup dried apricots, halved
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2 (3 inch) orange peel strips
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1 tablespoon honey
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1/4 cup chopped fresh cilantro
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1/4 cup toasted pine nuts
Directions
1
Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
2
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.
3
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.
4
Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.