Sunday, February 27, 2011

Lamb Stew with Apricots and Almonds

In the fall, I purchased a half of a lamb from a person who raises lamb locally.  So, I have a freezer full of various cuts of lamb, and am enjoying making one meal a week from the lamb.  My favorite recipe so far is this lamb stew.

adapted from two recipes in
Claudia Roden, A Book of Middle Eastern Food

2 T. butter
1-2 onions, finely chopped
2 lb. lean lamb, cubed  (a little less is fine)
1/2 t. coriander
1/2 t. cumin
1/2 t. cinnamon
1/4 t. ground ginger
1/4 t. saffron (optional)
salt and black pepper
1/4 c. raisins
8 oz. dried apricots, halved
scant 1/4 c. ground almonds

Heat the butter in a large, heavy saucepan and fry the onion until soft and golden.  Add the meat and fry gently, turning the pieces to brown them all over.  Drain fat.  Season with coriander, cumin, cinnamon, ginger, saffron, salt, and pepper.  Add raisins and apricots and saute lightly.  Cover with water and simmer gently, covered, for about 1-1/2 to 2 hours, until the meat is very tender.  If the stew is still rather liquid by the end of the cooking time, reduce it by fast boiling.  Stir in ground almonds.

Serve over rice.

1 comment:

  1. This is something I'll try when I get back to MD which is where I have all these spices. There's no sense buying all these spices for AZ, too. I'll eat this & make hamburgers for Don that night!