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Tuesday 03 March 2026 15:38:34 GMT

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Slow-Simmered Moroccan Lamb Stew with Apricots, Chickpeas & Warming Spices Ingredients: 2 lbs lamb shoulder, cut into 1 ½-inch chunks 2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, minced 1 tsp ground cumin 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp turmeric ½ tsp smoked paprika Salt & black pepper, to taste 1 tbsp tomato paste 1 can (14 oz) diced tomatoes (with juice) 2 cups beef or lamb broth 1 cup canned chickpeas, drained and rinsed ½ cup dried apricots, halved 2 carrots, peeled and sliced into thick rounds Zest of 1 lemon Fresh parsley or cilantro, chopped (for garnish) Instructions: Brown the lamb Pat lamb chunks dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides, about 6–8 minutes total. Remove to a plate and set aside. Build the flavor base In the same pot, add the onion and cook until softened, about 5 minutes. Stir in garlic and all spices (cumin, cinnamon, ginger, turmeric, smoked paprika). Cook for 1–2 minutes until fragrant. Add tomato paste & liquids Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add diced tomatoes with juice, broth, and browned lamb (plus any juices on the plate). Stir well to combine. Simmer slowly Bring stew to a gentle boil, then reduce heat to low. Cover and let it simmer for 1 ½ to 2 hours, stirring occasionally, until lamb is tender. Add vegetables & sweetness Stir in carrots, chickpeas, and apricots. Continue to simmer uncovered for another 30 minutes, until carrots are tender and stew has thickened slightly. Finish & serve Stir in lemon zest for brightness. Taste and adjust seasoning with more salt, pepper, or a pinch more cinnamon if desired. Ladle into bowls and garnish with fresh parsley or cilantro. Serving Suggestions: Serve over fluffy couscous, rice, or warm flatbreads. Add a dollop of Greek yogurt or labneh on top for creaminess. Pair with a side of roasted vegetables or a crisp cucumber salad. #lamb #spices #Recipe #apricot #morroco

Slow-Simmered Moroccan Lamb Stew with Apricots, Chickpeas & Warming Spices Ingredients: 2 lbs lamb shoulder, cut into 1 ½-inch chunks 2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, minced 1 tsp ground cumin 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp turmeric ½ tsp smoked paprika Salt & black pepper, to taste 1 tbsp tomato paste 1 can (14 oz) diced tomatoes (with juice) 2 cups beef or lamb broth 1 cup canned chickpeas, drained and rinsed ½ cup dried apricots, halved 2 carrots, peeled and sliced into thick rounds Zest of 1 lemon Fresh parsley or cilantro, chopped (for garnish) Instructions: Brown the lamb Pat lamb chunks dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides, about 6–8 minutes total. Remove to a plate and set aside. Build the flavor base In the same pot, add the onion and cook until softened, about 5 minutes. Stir in garlic and all spices (cumin, cinnamon, ginger, turmeric, smoked paprika). Cook for 1–2 minutes until fragrant. Add tomato paste & liquids Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add diced tomatoes with juice, broth, and browned lamb (plus any juices on the plate). Stir well to combine. Simmer slowly Bring stew to a gentle boil, then reduce heat to low. Cover and let it simmer for 1 ½ to 2 hours, stirring occasionally, until lamb is tender. Add vegetables & sweetness Stir in carrots, chickpeas, and apricots. Continue to simmer uncovered for another 30 minutes, until carrots are tender and stew has thickened slightly. Finish & serve Stir in lemon zest for brightness. Taste and adjust seasoning with more salt, pepper, or a pinch more cinnamon if desired. Ladle into bowls and garnish with fresh parsley or cilantro. Serving Suggestions: Serve over fluffy couscous, rice, or warm flatbreads. Add a dollop of Greek yogurt or labneh on top for creaminess. Pair with a side of roasted vegetables or a crisp cucumber salad. #lamb #spices #Recipe #apricot #morroco

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