Recipe courtesy of Danny Boome
Show: Rescue Chef
Episode: One Pot Meal
Save Recipe Print
Total:
2 hr 15 min
Prep:
15 min
Cook:
2 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

For the lamb:
For the stew:

Directions

In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.

Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.

Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.

Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Beef Stew

Recipe courtesy of Food Network Kitchen

Brunswick Stew

Recipe courtesy of Jamie Deen

Beef Stew

Recipe courtesy of Food Network Kitchen

Braised Celery

Recipe courtesy of Alton Brown

Beef Stew

Recipe courtesy of Katie Lee

Braised Short Ribs

Recipe courtesy of Ree Drummond

Seafood Stew

Recipe courtesy of Ina Garten

Braised Short Ribs

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword