Once the spices have time to marinate with the lamb, it is even better. So, cook today and serve tomorrow.
Serves 6-8
2 Tbs. (30 ml) olive oil
1 1/2 pounds (750 g) boneless lamb shoulder, trimmed and cut into 1 inch (2,5 cm) cubes
1 chopped organic onion
2 minced garlic cloves
2 tsp. (9 g) ground cumin
1/2 tsp. (2,25 g) ground coriander
pinch or two cayenne pepper and black pepper to taste
2 cups (500 ml) organic chicken broth
1 can (14 1/2 ounce) (455 g) dried organic tomatoes
1 can (8 34/ ounce) (270 g) organic chickpeas, rinsed
1/4 cup (60 g) dried organic apricots, cut in half
1 cinnamon stick
3 Tbs. (15 g) chopped parsley
1. Warm the oil over medium-high heat.
2. Cook the lamb in 2 batches until browned on all sides, 6-8 minutes per batch.
3. Transfer to a bowl.
4. Add the onions and garlic, sauté 5-7 minutes.
5. add the cumin, coriander, cayenne, and black pepper, stir and cook about 2 minutes.
6. Add the broth and bring to a simmers, stir.
7. Add the tomatoes, chickpeas, apricots, cinnamon stick, and lamb. Bring to a boil.
8. Reduce the heat to low, cover partially, and simmer, stir occasionally, until the lamb is tender and the stew thickens, about 75 minutes.
9. Stir in the parsley and serve.
-modified Soup of the Day
Mike picked apricots in high school and sold each crate for $2 to a cannery.
Mike picked apricots in high school and sold each crate for $2 to a cannery.
