Recipe by Chef Kate
An Alice Waters stew with middle eastern flavors, it's delicious served with plain rice or a simple pilaf.
- 226.79 g dried apricot
- 1133.98 g lamb shoulder, trimmed and cut into 2-inch cubes
- salt and pepper
- 29.58-44.37 ml olive oil
- 2 onions, chopped
- 14.79 ml fresh ginger, chopped
- 4.92 ml fresh ginger, chopped
- 4.92 ml ground coriander
- 4.92 ml cinnamon
- 1.23 ml saffron
- 4.92 ml rose water (optional)
Directions See How It's Made
- Soak the apricots in warm water for an hour or so while you prepare the rest of the stew.
- Season the lamb well with salt and pepper.
- Heat olive oil in a heavy bottomed pan over medium high heat--enough oil to cover the bottom of the pan.
- Add the lamb and brown it on all sides, working in batches if necessary--do not crowd the meat.
- Remove the meat to a plate and pour off and discard most of the fat/oil in the pan, leaving just a thin veil of oil.
- Add the onions and cook them until soft--about 7 minutes.
- Add the lamb back in, stir in the spices and mix well, and cook for another four minutes.
- Add enough water to come just to the top of the meat and bring to a boil, skimming any foam that rises to the top.
- Turn the heat down to a simmer, cover and cook for half and hour.
- Whhile the lamb is cooking, drain the apricots, reserving the liquid.
- Chop the apricots coarsely and add them to the lamb.
- Now keep the pan partially covered and continue to simmer for about another hour or until the lamb is tender.
- Stir occasionally and, if the liquid gets too low, add some of the reserved apricot liquid.
- Wen the lamb is tender, skim any fat off the top, taste for salt and adjust seasonings as needed.
- Add the rose water (if you like--I do).