Braised Lamb Stew

Name: Braised Lamb Stew
Ingredients: 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; 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

18 ingredients

12 steps

Ingredients

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
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.
2

Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil.
3

Add the cubed lamb to the bowl and toss around to coat well.
4

Cover and set aside.
5

Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.
6

Add 1/3 of the lamb, and brown well.
7

Remove to a plate, and repeat with remaining lamb.
8

Add onions and carrots to the pot and sweat for 5 minutes.
9

Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes.
10

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.
11

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.
12

Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.