Armenian Lamb Stew with Apricots and Spices

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 500 ml (2 cups) beef or vegetable broth 500 ml (2 cups) beef or vegetable broth
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 200 g (1 cup) dried apricots 200 g (1 cup) dried apricots
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 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 onions and 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.
   In a small bowl, mix together the cumin, coriander, paprika, cinnamon, dried thyme, salt, and black pepper. Sprinkle this spice mixture over the lamb and stir well to coat.
4. 4.
   Pour in the beef or vegetable broth and red wine, and bring the mixture to a simmer. Cover the pot and let it cook on low heat for 2 hours, or until the lamb is tender.
5. 5.
   Add the dried apricots and tomato paste to the pot, and stir to combine. Cook for an additional 30 minutes, uncovered, to allow the sauce to thicken.
6. 6.
   Serve the Armenian Lamb Stew with Apricots and Spices hot, garnished with fresh parsley. It pairs well with rice or bread.

Treat your ingredients with care...

• Dried Apricots — Make sure to use unsweetened dried apricots for this recipe. If they are too dry, you can soak them in warm water for 10 minutes before adding them to the stew.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb chunks in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Feel free to adjust the amount of spices according to your taste preferences.

Serving advice

Serve the Armenian Lamb Stew with Apricots and Spices with a side of fluffy basmati rice or crusty bread to soak up the delicious sauce. A dollop of plain yogurt on top adds a creamy contrast to the rich flavors of the stew.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a large platter, allowing the vibrant colors of the apricots and spices to shine through.