Spicy Lamb Stew With Apricots And Cardamom Food

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.

SPICED LAMB STEW WITH APRICOTS

Steps:

• In a large skillet, brown lamb in butter in batches. With a slotted spoon, transfer to a 3-qt. slow cooker. In the same skillet, saute onion in drippings until tender. Stir in the apricots, orange juice, broth and seasonings; pour over lamb., Cover and cook on high for 5-6 hours or until meat is tender. Serve with couscous. Sprinkle with chopped apricots if desired.

SPICY LAMB STEW WITH APRICOTS AND CARDAMOM

Steps:

• Mix first 4 ingredients in large bowl. Add lamb and toss to coat. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes. Add minced ginger and stir 1 minute. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
• Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.

JARDALOO SALI BOTI (CURRIED LAMB WITH APRICOTS AND ALMONDS)

Steps:

• In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves and salt until the meat is thoroughly coated in the spices.
• In a large skillet, heat the oil over medium heat. Add the onions, ginger, and garlic. Cook, stirring often, until the onions are translucent (3 minutes).
• Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, vegetable broth and tomato sauce.
• Cover and cook on low until the meat is very tender (6-8 hours). If you left the bones with the meat, remove the meat with tongs and separate the meat from the bones, discarding the bones.
• Degrease the sauce, if necessary, by laying a paper towel on the surface to soak up the fat, then remove and discard it. Repeat with another paper towel, if needed.
• Return the deboned meat to the sauce and season to taste with salt. Serve over shoestring potatoes for a traditional Parsi meal. You can also serve it over cooked brown rice, over couscous or steamed, stemmed spinach.

MINTED LAMB STEW WITH APRICOTS

Steps:

• Heat the olive oil over medium heat in a stew pot.
• Add the onions and cook, stirring occasionally, until they turn translucent, about 5 minutes.
• Turn the heat to medium-high. Season the lamb well with salt and pepper and add it to the pot. Sear the lamb cubes well on all sides.
• Add the tomatoes and chicken stock. Turn the heat to low, cover the pot and cook for 45 minutes.
• Add the apricots. Cover and cook until the lamb is very tender, about 15 to 20 minutes.
• Remove the stew from the heat and stir in the mint.
• Serve immediately with rice.