Braised Lamb Stew

  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 15 min
  • Cook: 2 hr
  • Yield: 4 to 6 servings
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Ingredients

For the lamb:

3 tablespoons olive oil, divided

1/4 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1/2 teaspoon ground cardamom

1 teaspoon kosher salt

2 1/2 pounds boneless lamb shoulder or boneless leg of lamb, 1 1/2-inch cubes

For the stew:

1 onion, cut into 1-inch cubes

3 carrots, roughly diced

3 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon tomato paste

1 (14.5-ounce) can chickpeas, drained

1 lemon, zested

2 cups chicken stock

1 cup dried apricots

1 tablespoon honey

2 tablespoons freshly chopped cilantro leaves

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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