Levengi with Lamb and Apricots

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 200g (7 oz) dried apricots 200g (7 oz) dried apricots
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 30g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable 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 cubes to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground turmeric, paprika, salt, and black pepper. Cook for another minute to allow the spices to release their flavors.
4. 4.
   Add the canned diced tomatoes, dried apricots, and beef or vegetable broth to the pot. Stir well to combine all the ingredients.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Serve the Levengi hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or crusty bread.

Treat your ingredients with care...

• Dried Apricots — If your dried apricots are too firm, you can soak them in warm water for 15 minutes before adding them to the stew. This will help them soften and rehydrate.

Tips & Tricks

• For a richer flavor, marinate the lamb cubes in a mixture of yogurt, lemon juice, and spices for a few hours before cooking.
• If you prefer a thicker stew, you can add a tablespoon of flour to the pot when sautéing the onions and garlic.
• Adjust the sweetness of the stew by adding more or fewer dried apricots according to your taste preference.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• This dish can be easily adapted to a slow cooker. Simply follow the same steps until step 4, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Serving advice

Serve the Levengi in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany it with a side of steamed rice or crusty bread to soak up the flavorful sauce.

Presentation advice

Garnish the Levengi with a sprinkle of fresh cilantro leaves to add a pop of color and freshness to the dish. Serve it in rustic earthenware bowls to evoke the traditional Azerbaijani dining experience.