North African Lamb Stew

Serves 6–8

Ingredients

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  • 3 pounds of boneless leg of lamb, trimmed and cut into 1½” cubes
  • 3 Tbsp vegetable oil
  • 2 chopped onions
  • 4 garlic cloves, minced
  • 1½ teaspoons whole coriander seed (or ground)
  • 1 teaspoon cumin seed (or ground)
  • ½ teaspoon ground cinnamon
  • 3 Tbsp flour
  • 2 cups chicken broth (low sodium)
  • 14.5 oz (1 can) diced tomatoes
  • 1 cup dried apricots cut in half
  • 15.5 oz (1 can) cooked chickpeas, rinsed
  • ¼ cup minced fresh cilantro
  • Salt and pepper

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Directions

  1. Preheat the oven to 300° with the rack in the middle
  2. Toast cumin and coriander seeds in a pan and then grind and mix with cinnamon
  3. Dry the lamb with paper towels and season generously with salt and pepper
  4. Brown the meat on each side in two batches in a heavy dutch oven on high-heat with 1 Tbs of oil per batch; reserve the meat and any juices in a bowl
  5. Add last Tbsp of oil to pot with medium-high heat and cook the onions until softened
  6. Stir in aromatics (garlic and ground spices) and let bloom for 30–60 seconds; add flour and stir until mixed
  7. Deglaze the pot with chicken broth scraping up the fond
  8. Add tomatoes with their juice, apricots, and browned lamb with any released juices and bring to a simmer
  9. Add pot to the oven and cook for about 90 minutes until the lamb is tender
  10. Remove pot from oven and place on stove top on low heat; add chickpeas; taste and adjust final seasoning
  11. Stir in cilantro before serving

Adapted from The America’s Test Kitchen Family Cookbook