Mediterranean Spiced LAMB STEW With Apricots And Coriander
- 20m Prep Time
- 1h Cook Time
- 2h Ready In
A fragrant lamb stew with warm spices, dried apricots, and fresh coriander. The long marination and slow simmer create tender, flavorful meat.
Ingredients
- lamb shoulder diced
- 4.93 ml ground cinnamon
- 4.93 ml ground cumin
- 4.93 ml sweet paprika
- 4.93 ml cayenne pepper
- olive oil
- 2 onions peeled and chopped
- 2 carrots peeled and chopped
- 4 clove garlic crushed
- 4.93 ml saffron threads
- chicken stock
- canned chopped tomatoes
- dried apricots sliced
- 4.93 ml chopped preserved lemon
- 1 bunch fresh coriander roughly chopped
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 13 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 328 mg
- Iron: 5.33 mg
- Magnesium: 81.2 mg
- Phosphorus: 348 mg
- Potassium: 1597 mg
- Zinc: 2.71 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4.93 ml ground cinnamon
- 4.93 ml ground cumin
- 4.93 ml sweet paprika
- 4.93 ml cayenne pepper
- olive oil
- 4.93 ml saffron threads
- chicken stock
- canned chopped tomatoes
- 4.93 ml chopped preserved lemon
- sea salt
- freshly ground black pepper
Prepare
- Dice lamb shoulder
- 2 onions, peeled and chopped
- 2 carrots, peeled and chopped
- Crush 4 clove garlic
- Slice dried apricots
- 1 bunch fresh coriander, roughly chopped
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.