Moroccan Lamb Stew with Apricots

5.0
(6)
6 Reviews
2 Photos

The lamb gets mellow from cooking until tender, and the warm spices take away any overly “lamby” flavor. The apricots, cilantro, and pine nuts are a wonderful combination. This stew took very little time or effort--very nice for a complex-flavored dish like this. This would be great with crusty bread, served over couscous, or with chickpeas added in for a heartier meal.

Submitted by Jasmine
Updated on August 26, 2021
Prep Time:
30 mins
Cook Time:
1 hr 55 mins
Total Time:
2 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

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.

Cook's Note:

I used olive oil for the fat in this recipe but ghee is also used commonly used.

Nutrition Facts (per serving)

553 Calories
25g Fat
41g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 553
% Daily Value *
Total Fat 25g 32%
Saturated Fat 7g 33%
Cholesterol 126mg 42%
Sodium 1130mg 49%
Total Carbohydrate 41g 15%
Dietary Fiber 7g 26%
Total Sugars 26g
Protein 45g 89%
Vitamin C 22mg 24%
Calcium 117mg 9%
Iron 6mg 32%
Potassium 1113mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.