Lamb Stew with Dried Apricots and Prunes
Serve the stew with couscous or simply stir 3 cans (16-ounces each) drained chickpeas along with the dried fruit.
Serves: 6 to 8
  • 3 pounds boneless lamb (leg or shoulder or shoulder) cut into
  • 1½- to 2-inch cubes, patted dry
  • 3 tablespoons vegetable or olive oil
  • Salt and ground black pepper
  • 2 large onions, cut into medium dice
  • 4 large garlic cloves, minced
  • 1½ teaspoons each: ground cumin and coriander
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup orange juice
  • 2 cups each: dried apricots and prunes
  • ½ cup chopped fresh cilantro
  1. Adjust oven rack to lower-middle position; heat oven to 450 degrees. Heat a large heavy-bottom roasting pan set over two burners turned to low heat.
  2. Place meat cubes in a medium bowl, add 2 tablespoons of oil, season with salt and pepper, and toss to coat.
  3. A few minutes before cooking, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add meat; sear, turning once, until 2 sides form an impressive, dark brown crust, 8 to 10 minutes. Transfer meat to a Dutch oven or soup kettle measuring 9- to 10-inches in diameter.
  4. Add onions to empty roasting pan (and an additional tablespoon of oil if pan is dry); sauté until softened, about 5 minutes. Add garlic and spices; cook until fragrant, about 30 seconds. Whisk in flour, then broth and juice, seasoning with salt and pepper.
  5. Pour roasting pan contents into kettle. Place a sheet of heavy-duty foil over the pot. Press the foil down so that it touches the stew. Seal foil completely around the edges. Place lid snugly on pot. Turn burner on medium-high until you hear juices bubble. Set pot in oven and cook for 1 hour and 15 minutes.
  6. Remove pot from oven, carefully remove foil, and stir in dried fruit. Remembering that kettle and lid are hot, re-cover pot with foil and lid; let stew rest, about 15 minutes. When ready to serve, stir in water if necessary to rehydrate stew juices to a thin gravy. Return stew to burner and heat throughout. Serve
Recipe by Three Many Cooks at