Moroccan Lamb Stew with Ras el Hanout and Apricots

Ingredients

• 2 1/2 pounds boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ras el hanout
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons tomato paste
• 3 cups chicken stock
• 1 cup dried apricots, halved
• 2 carrots, peeled and cut into 1-inch chunks
• 1 cinnamon stick
• 1/4 cup sliced almonds, toasted
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon honey

Method

1. 1

   Pat the lamb cubes dry with paper towels and season generously with salt.

2. 2

   Heat the olive oil in a 6-quart saucepan or Dutch oven over medium-high heat. Brown the lamb in batches, about 3 minutes per side, until deeply colored; transfer to a plate.

   8:00 · Brown lamb
3. 3

   Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.

   5:00 · Soften onion
4. 4

   Stir in the garlic, ras el hanout, cinnamon, cumin, ginger, black pepper, and the teaspoon of salt. Cook until fragrant, about 1 minute.

   1:00 · Toast spices
5. 5

   Add the tomato paste and stir to coat the onions and spices, cooking 1 minute.

6. 6

   Return the lamb to the pot along with the chicken stock and cinnamon stick. Bring to a boil, then reduce heat to low, cover, and simmer gently.

   1:30:00 · Simmer stew
7. 7

   After 90 minutes, stir in the carrots and dried apricots. Cover and continue simmering until the lamb is fork-tender and the carrots are soft.

   30:00 · Simmer with vegetables
8. 8

   Remove the cinnamon stick and stir in the honey. Taste and adjust salt as needed.

9. 9

   Ladle the stew into bowls and top with toasted almonds and chopped cilantro before serving.