Armenian Lamb Stew with Apricots and Spices

Ingredients

• 2 pounds (900g) lamb shoulder, cut into chunks 2 pounds (900g) lamb shoulder, cut into chunks
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup (150g) dried apricots 1 cup (150g) dried apricots
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb chunks to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, paprika, ground cinnamon, ground ginger, and cayenne pepper (if using). Cook for a minute to toast the spices and release their flavors.
4. 4.
   Add the dried apricots and pour in the beef or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Serve the Armenian Lamb Stew hot, garnished with fresh cilantro or parsley. It pairs perfectly with rice or flatbread.

Treat your ingredients with care...

• Dried Apricots — Soak the dried apricots in warm water for 10-15 minutes before adding them to the stew. This will help them rehydrate and become tender.

Tips & Tricks

• For an extra depth of flavor, marinate the lamb chunks in the spice mixture for a few hours or overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the stew during the last 30 minutes of cooking.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Armenian Lamb Stew with a side of fluffy rice or warm flatbread. The stew can also be enjoyed on its own as a satisfying and wholesome meal.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro or parsley to add a pop of color. Serve it in a deep bowl or on a large platter to showcase the tender lamb and vibrant apricots.