Wednesday, 29 November 2017

Recipe: Lamb Stew With Apricots And Almonds

Being late November in the southern part of Australia this is about the last respectable time to be cooking and eating a stew. From here on in you pretty much need your head read if you are going to add any extra heat into the house by cooking for hours (generally doesn't stop me though). If you are in northern Australia...well I really have no idea how you ever eat stew and if you are in the Northern Hemisphere this recipe is absolutely perfect for you right now.

Photo by Tina Axelsson, supplied by Skyhorse publishing


4 servings

1½ lbs (700 g) lamb meat, boneless

olive oil

salt and freshly ground pepper

1 onion

3 garlic cloves

2 celery stalks

1½ tsp ground cumin

½ tsp crushed coriander seeds

1 packet (½ g) saffron threads

2 tsp paprika

1 cinnamon stick

1½ tbsp freshly grated ginger

1½ tbsp veal stock (buy at a specialty food store, or substitute with a beef bouillon cube)

2 cups (500 ml) water

5 oz (150 g) dried apricots

½ cup (100 ml) blanched almonds

1 tbsp freshly squeezed lemon juice

approx 1 tsp harissa, store bought or homemade (p. 27), see book

4 tbsp chopped cilantro

Dried fruit, almonds, and flavorful spices are typical for the Moroccan meat stews. If you can’t go to Morocco, at least you can enjoy a deliciously warming lamb stew.

Cut the meat into one-inch cubes. Brown, a little at a time, in a pan with olive oil. Add salt and pepper and set aside.

Chop onion and garlic and slice the celery. Add olive oil to a stew pot and sauté, without browning them. Add the spices towards the end.

Add the meat, veal stock, and water to the pot. Cover with a lid and cook over low heat for about an hour. Stir every once in a while.

Soak the apricots in hot water for ten minutes. Drain. Roast the almonds in a dry pan.

Add the apricots to the stew and continue cooking for about twenty minutes, until the meat is tender and the apricots are soft. Season to taste with lemon juice, harissa, and salt. Add the cilantro and top with almonds.

This recipe was reproduced with permission from Skyhorse publishing

Originally posted on Wednesday, 29 November 2017 by


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