Chez Panisse Lamb Stew With Dried Apricots

Recipe by Chef Kate
READY IN: 2hrs 30mins




  • 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).