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Epicurious

Spicy Lamb Stew with Apricots and Cardamom

3.8

(22)

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

  1. 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.

TagsStewSoup/StewNorth AfricanAfricanLamb ShoulderLambMeatApricotStone FruitFruitGingerHerbs & SpicesOnionRoot VegetableVegetableMainDinnerDairy FreeGluten FreeNut FreeEasySimmerKwanzaaBon Appétit
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