Mediterranean Spiced Lamb Stew With Apricots And Coriander

Let's Cook

1. Step 1.

   In a large bowl, combine the diced lamb shoulder with 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp sweet paprika, and 1 tsp cayenne pepper. Mix well to coat the lamb evenly, then cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight for best flavor.

2. Step 2.

   After marinating, warm 100ml (scant ½ cup) olive oil in a large, heavy saucepan over medium heat. Add the marinated lamb in batches if needed and brown on all sides, turning occasionally, for about 5–7 minutes total.

3. Step 3.

   Add the chopped onions, chopped carrots, and crushed garlic to the pot with the lamb. Cook gently for 1–2 minutes, stirring frequently, until the onions begin to soften.

4. Step 4.

   Stir in 1 tsp saffron threads, 750ml (3¼ cups) chicken stock, 600g (1lb 5oz) canned chopped tomatoes, and 120g (4½oz) sliced dried apricots. Bring the mixture slowly to a boil, then season with salt and freshly ground black pepper to taste.

5. Step 5.

   Reduce the heat to a gentle simmer, cover the pot with a lid, and cook for 1½ hours, stirring occasionally, until the lamb is tender and the stew has thickened slightly.

6. Step 6.

   After simmering, stir in 1 tsp chopped preserved lemon and the roughly chopped fresh coriander (cilantro). Taste and adjust seasoning if needed. Serve immediately.