Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Lamb Stew with Apricots and Pine Nuts

5.0
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
115 min
TOTAL TIME
145 min
SERVINGS
4 servings
Dinner Moroccan
Lamb Stew with Apricots and Pine Nuts
Ingredients
  • 2 pounds boneless leg of lamb, cut into 1-inch cubes
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cardamom
  • 1/2 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
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup toasted pine nuts
Instructions
1
Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; mix well until the lamb is evenly coated with the spices.
2
Heat oil in a large Dutch oven or tagine over medium heat. Sear the onions until they become soft and translucent, about 5 minutes. Add garlic, ginger, and cinnamon; cook, stirring constantly until the mixture is fragrant, about 1 minute. Introduce the seasoned lamb into the pot; cook, stirring constantly until it turns light brown and doesn't burn, about 2 minutes. Add chicken stock and bring to a gentle simmer over medium heat. Gradually reduce the heat to low and let it cook, covered, until the lamb is just tender enough, about 1 hour and 15 minutes.
3
Add apricots, orange peels, and honey to the pot; continue to cook over low heat, uncovered, until the liquid thickens slightly and lamb is tender enough to be pierced with a fork, about 30 minutes. Remove from heat, discard the cinnamon sticks and orange peels.
4
Divide the lamb mixture evenly among 4 bowls. Garnish each bowl with a tablespoon of cilantro and pine nuts