Fragrant Lamb Stew with Dried Fruits

Total Time
2hrs 23mins
Prep 45 mins
Cook 1 hr 38 mins

Delicious served over mashed potatoes!

Ingredients Nutrition


  1. -Preheat oven to 350 degrees F.
  2. Heat olive oil in bottom of 4 to 5 quart heavy-bottomed Dutch oven.
  3. Brown cubes of lamb in oil, in batches, remove lamb to plate. Add onions to pot, scraping up brown bits and stirring.
  4. When softened, add crushed garlic; stir to incorporate, then add carrots.
  5. Cook 2 to 3 minutes.
  6. Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, and rosemary.
  7. Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
  8. Add dried fruits, the lemon juice, and the almonds.
  9. Adjust seasonings to taste, adding more water if the stew seems too thick.
  10. Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90 minutes.
  11. From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part of the sauce, remove from oven and stir in remaining cilantro.
  12. Let stew rest 5 minutes and serve.


Most Helpful

This recipe is heavenly! We all enjoyed it and my guests would not leave if I didn't share the recipe with them. Thankyou for a recipe I will.enjoy many times over.

Bergy August 21, 2001

Bergy originally suggested this recipe as one we would like. Thanks Bergy! I'm normally put off by so many ingredients, but it was really easy to assemble (and that didn't take nearly as long as bijoudog suggested). Our cilantro was a bit sad, so I used a combo of mint and parsley instead, and didn't put the carrots in it. I made this with prunes, apricots, and a few pieces of crystalised ginger for the fruit. We had this over couscous with currants onions, and preserved lemon.

JustJanS June 27, 2002

I scaled this for 4 servings. This is absolutely delicious! Every bite was like a different blend of flavours. Loved the addition of the nuts and fruits. (I used apricots, raisins and prunes)This will be a favourite. Thanks for posting. =)

Evie* April 13, 2002

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