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Kate, I admire your patience! I have made this twice & am just reviewing months later...how lame am I? Regardless, this is my favorite beef stew recipe. The flavors are beautiful & complex. YUMYUMYUM. And it's really easy. I served it over rice. Made for NA*ME Tag. Both times. LOL. xoxo Kate!! ps. yes, I said 'beef stew' because I don't eat lamb & made this w/beef. successfully. ;)

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Elmotoo January 19, 2010

In a word, this was sublime. A modern rendition of classic North African cooking where the ingredients join together in a fantastic flavor which is better than the components. Here the onions and apricots melt down into a rich brown sauce that is a mix of sweet with a small peppery hint from the ginger and a smoky hint from the saffron. The sauce is amazing so make sure you have some bread for sopping it all up. Lost track of time and mine cooked about 30 minutes longer than stated. Severed it on top of some steamed couscous and a side of Moroccan beet salad. Don't be alarmed by the length of the directions as it the posting chef's precision and detail in presenting the recipe, not it's difficulty. Thanks Chef Kate.

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justcallmetoni June 11, 2007
Chez Panisse Lamb Stew With Dried Apricots