Minted Lamb Stew With Apricots Recipes

LAMB AND APRICOT STEW

Steps:

• Heat half the oil in a large heavy based saucepan, add tomato capsicum, onion and mint and saute 5 minutes.
• Remove from pan.
• Heat the remaining oil, add the lamb pieces, stir quickly to brown on all sides.
• Return the vegetables to the pan, add the apricots and enough water to almost cover the meat.
• Bring to the boil, turn down the heat and cover and simmer for 1 hour.
• After the hour, season with salt and pepper.
• Check liquid content and add more if needed.
• Simmer 1 hour more until lamb is very tender.
• Serve with steamed or boiled rice, or couscous.

MOROCCAN LAMB STEW WITH APRICOTS

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.

CHEZ PANISSE LAMB STEW WITH DRIED APRICOTS

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).