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| Photo by Tina Axelsson, supplied by Skyhorse publishing |
LAMB STEW WITH APRICOTS AND ALMONDS
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 Tenele
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