Parcha Bozbash with Lamb and Apricots

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup dried apricots 1 cup dried apricots
• 4 cups (950ml) lamb or vegetable broth 4 cups (950ml) lamb or vegetable broth
• 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
• 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): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and sauté until translucent. Add the carrots and potatoes, and cook for a few minutes until slightly softened.
3. 3.
   Return the lamb to the pot and add the dried apricots, broth, cumin, coriander, turmeric, salt, and pepper. Stir well to combine.
4. 4.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
5. 5.
   Taste and adjust the seasoning if needed. Serve the parcha bozbash hot, garnished with fresh cilantro or parsley.

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 a richer flavor, you can brown the lamb cubes in batches instead of all at once.
• If you prefer a thicker stew, you can mash some of the cooked potatoes to create a creamier texture.
• Serve the parcha bozbash with warm crusty bread to soak up the delicious broth.
• Feel free to adjust the spices according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Parcha bozbash is best served hot, straight from the pot. Ladle the stew into bowls and garnish with fresh cilantro or parsley for a pop of color. Serve with a side of warm bread to complete the meal.

Presentation advice

To present the parcha bozbash beautifully, place a generous portion of the stew in a shallow bowl. Arrange a few dried apricots on top for an elegant touch. Sprinkle some fresh herbs around the edges of the bowl for added freshness and visual appeal.