Chez Panisse Lamb Stew With Dried Apricots

Chez Panisse Lamb Stew With Dried Apricots

Time: 2 hrs 30 mins


  • 1/2 lb dried apricot
  • 2 1/2 lbs lamb shoulder, trimmed and cut into 2-inch cubes
  • salt and pepper
  • 2 -3 tablespoons olive oil
  • 2 onions, chopped
  • 1 tablespoon fresh ginger, chopped
  • 1 teaspoon fresh ginger, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 1/4 teaspoon saffron
  • 1 teaspoon rose water (optional)


  • 1 Soak the apricots in warm water for an hour or so while you prepare the rest of the stew.
  • 2 Season the lamb well with salt and pepper.
  • 3 Heat olive oil in a heavy bottomed pan over medium high heat--enough oil to cover the bottom of the pan.
  • 4 Add the lamb and brown it on all sides, working in batches if necessary--do not crowd the meat.
  • 5 Remove the meat to a plate and pour off and discard most of the fat/oil in the pan, leaving just a thin veil of oil.
  • 6 Add the onions and cook them until soft--about 7 minutes.
  • 7 Add the lamb back in, stir in the spices and mix well, and cook for another four minutes.
  • 8 Add enough water to come just to the top of the meat and bring to a boil, skimming any foam that rises to the top.
  • 9 Turn the heat down to a simmer, cover and cook for half and hour.
  • 10 Whhile the lamb is cooking, drain the apricots, reserving the liquid.
  • 11 Chop the apricots coarsely and add them to the lamb.
  • 12 Now keep the pan partially covered and continue to simmer for about another hour or until the lamb is tender.
  • 13 Stir occasionally and, if the liquid gets too low, add some of the reserved apricot liquid.
  • 14 Wen the lamb is tender, skim any fat off the top, taste for salt and adjust seasonings as needed.
  • 15 Add the rose water (if you like--I do).
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