Moroccan Lamb Stew with Ras el Hanout and Apricots

This aromatic Moroccan Lamb Stew with Ras el Hanout and Apricots is a delightful blend of savory and sweet flavors. Slow-cooked lamb in a tomato broth infused with spices like cumin, coriander, and cinnamon offers a taste of North African cuisine. Tender apricots add sweetness that balances the dish wonderfully. Serve this stew over couscous or with crusty bread for a hearty meal that transports to Marrakech with each bite.

Ingredients

• 2 lbs lamb shoulder, cut into chunks
• 2 tbsp ras el hanout spice blend
• 1 cup dried apricots, halved
• 1 whole chickpeas, drained and rinsed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 4 cups chicken broth
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large Dutch oven over medium heat.
2. Season lamb with salt and pepper, then brown in batches. Remove and set aside.
3. Add onion to the pot and cook until softened, about 5 minutes. Add garlic, cumin, coriander, and cinnamon, and cook for 1 minute until fragrant.
4. Return lamb to the pot. Add chicken broth, ras el hanout, and apricots. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 1.5 hours, stirring occasionally, until the lamb is tender.
6. Add chickpeas and continue cooking for another 30 minutes until the chickpeas are heated through.
7. Taste and adjust seasoning with additional salt and pepper if necessary before serving.
8. Serve hot over couscous.

Keywords: Dinner, Middle Eastern, Spiced, Hearty

Spice Rack: Cumin, Coriander, Cinnamon

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