Chez Panisse Lamb Stew With Dried Apricots Recipes

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CHEZ PANISSE LAMB STEW WITH DRIED APRICOTS



Chez Panisse Lamb Stew With Dried Apricots image

An Alice Waters stew with middle eastern flavors, it's delicious served with plain rice or a simple pilaf.

Provided by Chef Kate

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb dried apricot
2 1/2 lbs lamb shoulder, trimmed and cut into 2-inch cubes
salt and pepper
2 -3 tablespoons olive oil
2 onions, chopped
1 tablespoon fresh ginger, chopped
1 teaspoon fresh ginger, chopped
1 teaspoon ground coriander
1 teaspoon cinnamon
1/4 teaspoon saffron
1 teaspoon rose water (optional)

Steps:

  • Soak the apricots in warm water for an hour or so while you prepare the rest of the stew.
  • Season the lamb well with salt and pepper.
  • Heat olive oil in a heavy bottomed pan over medium high heat--enough oil to cover the bottom of the pan.
  • Add the lamb and brown it on all sides, working in batches if necessary--do not crowd the meat.
  • Remove the meat to a plate and pour off and discard most of the fat/oil in the pan, leaving just a thin veil of oil.
  • Add the onions and cook them until soft--about 7 minutes.
  • Add the lamb back in, stir in the spices and mix well, and cook for another four minutes.
  • Add enough water to come just to the top of the meat and bring to a boil, skimming any foam that rises to the top.
  • Turn the heat down to a simmer, cover and cook for half and hour.
  • Whhile the lamb is cooking, drain the apricots, reserving the liquid.
  • Chop the apricots coarsely and add them to the lamb.
  • Now keep the pan partially covered and continue to simmer for about another hour or until the lamb is tender.
  • Stir occasionally and, if the liquid gets too low, add some of the reserved apricot liquid.
  • Wen the lamb is tender, skim any fat off the top, taste for salt and adjust seasonings as needed.
  • Add the rose water (if you like--I do).

Nutrition Facts : Calories 649, Fat 45.4, SaturatedFat 18.2, Cholesterol 136.2, Sodium 120.8, Carbohydrate 28.2, Fiber 3.6, Sugar 21.9, Protein 33.1

SPICED LAMB STEW WITH APRICOTS



Spiced Lamb Stew with Apricots image

My family loves lamb, especially my son. During his first year of college, he claimed to be a vegetarian. When he came home, I had a pot of this slow-cooked lamb stew simmering on the counter. At dinnertime, my husband and I found only a few shreds of meat left floating in the gravy. My son confessed that he was the culprit! -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 5 servings.

Number Of Ingredients 13

2 pounds lamb stew meat, cut into 3/4-inch cubes
3 tablespoons butter
1-1/2 cups chopped sweet onion
3/4 cup dried apricots
1/2 cup orange juice
1/2 cup chicken broth
2 teaspoons paprika
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1-1/2 teaspoons salt
1 teaspoon ground cardamom
Hot cooked couscous
Chopped dried apricots, optional

Steps:

  • In a large skillet, brown lamb in butter in batches. With a slotted spoon, transfer to a 3-qt. slow cooker. In the same skillet, saute onion in drippings until tender. Stir in the apricots, orange juice, broth and seasonings; pour over lamb., Cover and cook on high for 5-6 hours or until meat is tender. Serve with couscous. Sprinkle with chopped apricots if desired.

Nutrition Facts : Calories 404 calories, Fat 17g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 975mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 5g fiber), Protein 38g protein.

MOROCCAN LAMB STEW WITH APRICOTS



Moroccan Lamb Stew with Apricots image

The lamb gets mellow from cooking until tender, and the warm spices take away any overly "lamby" flavor. The apricots, cilantro, and pine nuts are a wonderful combination. This stew took very little time or effort--very nice for a complex-flavored dish like this. This would be great with crusty bread, served over couscous, or with chickpeas added in for a heartier meal.

Provided by Jasmine

Time 2h25m

Yield 4

Number Of Ingredients 19

2 pounds boneless leg of lamb, cut into 1-inch cubes
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon cayenne pepper
½ teaspoon ground cardamom
½ 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
¼ cup chopped fresh cilantro
¼ cup toasted pine nuts

Steps:

  • Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
  • Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
  • Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
  • Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

Nutrition Facts : Calories 552.6 calories, Carbohydrate 40.9 g, Cholesterol 125.5 mg, Fat 24.8 g, Fiber 7.4 g, Protein 44.5 g, SaturatedFat 6.5 g, Sodium 1129.7 mg, Sugar 26.1 g

LAMB SHANKS WITH APRICOTS AND CHICKPEAS



Lamb Shanks With Apricots and Chickpeas image

This stew, inspired by Moroccan tagines, is meant for lamb shanks, but lamb shoulder, cut in large chunks, would also work. As with most braises, this one improves after a night in the fridge, giving the flavors time to meld and deepen. You could even make it a few days before serving. The subtle commingling of onion, saffron and apricots is enchanting. Take the time to soak and cook dried chickpeas, if you can. Using canned is easier, but freshly cooked chickpeas taste far better (and their drained cooking liquid makes a delicious vegetarian broth).

Provided by David Tanis

Categories     meat, tagine, main course

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 13

About 4 to 5 pounds lamb shanks (4 total)
Salt and pepper
1/4 cup olive oil
1 large onion, diced (about 1 1/2 cups)
1 1/2 teaspoons grated garlic (from 1 large clove)
1 dried bay leaf
Large pinch of saffron
3 tablespoons tomato paste
1 tablespoon sweet paprika
1/2 pound dried apricots (1 generous cup)
1 pound parsnips, peeled and cut into 2-inch chunks (slice any larger end pieces in half lengthwise)
1 (14-ounce) can chickpeas, drained (1 1/2 cups)
1/2 cup roughly chopped cilantro leaves and tender stems

Steps:

  • Season lamb shanks generously with salt and pepper. Place in a Dutch oven or heavy-bottomed pot. Cover with 6 cups water, and bring to a boil over high heat. Reduce to a low simmer and cook, covered with lid ajar, for 1 hour. Remove shanks and reserve cooking liquid. Wipe out the pan. (You may cook the lamb shanks in advance, even a day ahead.)
  • Set Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add onions and cook, stirring, until softened, about 5 minutes. Add 1 teaspoon garlic, bay leaf, saffron, tomato paste and paprika. Stir together and let sizzle for 1 minute, then add reserved lamb broth and bring to a boil. Add lamb shanks and apricots, cover with lid ajar and simmer for 1 1/2 hours, until meat is very tender, nearly falling off the bone.
  • Remove shanks and place on a cutting board to cool. Add parsnips to simmering broth, and cook until tender, about 15 minutes. Taste broth and adjust seasoning. If necessary, reduce over medium-high heat to concentrate cooking juices.
  • When shanks are cool enough to handle, remove the bones (use your hands). Cut the meat into large chunks and return to the pot to warm through. Transfer meat and sauce to a serving platter.
  • To finish, warm remaining 2 tablespoons olive oil in a saucepan over medium heat. Add remaining 1/2 teaspoon garlic and let sizzle without browning, about 30 seconds. Add chickpeas and warm them through, about 5 minutes. Season lightly with salt, and toss with the chopped cilantro. Spoon chickpeas over lamb and sauce.

LAMB & APRICOT STEW



Lamb & apricot stew image

A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

2 tbsp olive oil
250g stewing lamb pieces
1 onion , thinly sliced
1 garlic clove , chopped
1 tbsp chopped ginger
2 tsp ras-el-hanout , Berber or other Middle Eastern spice mix
1 tbsp tomato purée
5 soft dried apricots , halved
300ml vegetable or chicken stock
cooked couscous , mint or coriander leaves, and lemon wedges, to serve

Steps:

  • In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.

Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium

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