Name: Spicy Lamb Stew with Apricots and Cardamom
Yield: Serves 4
Ingredients: 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 1/4 teaspoon ground cloves; 3 1/2 pounds lamb shoulder o-bone (round-bone) chops, trimmed, boned, cut into 1-inch pieces; 2 tablespoons vegetable oil; 5 cups chopped onions; 2 teaspoons minced peeled fresh ginger; 1 cup water; 2/3 cup dried apricots, quartered; 1 teaspoon white wine vinegar; 1 teaspoon sugar

Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Serve the stew over the Saffron-Cardamom Rice or plain basmati rice.

Recipe information

Yield
Serves 4

Ingredients

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cloves

3 1/2 pounds lamb shoulder o-bone (round-bone) chops, trimmed, boned, cut into 1-inch pieces

2 tablespoons vegetable oil

5 cups chopped onions

2 teaspoons minced peeled fresh ginger

1 cup water

2/3 cup dried apricots, quartered

1 teaspoon white wine vinegar

1 teaspoon sugar

Preparation

Step 1
Mix first 4 ingredients in large bowl. Add lamb and toss to coat. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes. Add minced ginger and stir 1 minute. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
Step 2
Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.

TagsStew Soup/Stew North African African Lamb Shoulder Lamb Meat Apricot Stone Fruit Fruit Ginger Herbs & Spices Onion Root Vegetable Vegetable Main Dinner Dairy Free Gluten Free Nut Free Easy Simmer Kwanzaa Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes