Slow-Cooked Lamb and Apricot Stew with Cinnamon

Tender lamb braised with dried apricots and warm spices in a rich, slightly sweet sauce, perfect for a cozy dinner.

Cuisine: Middle Eastern

Category: Beef

Prep: 20 minutes. Cook: 120 minutes.

Serves 4.

Ingredients

• 1.5 lbs lamb shoulder
• 1 cup dried apricots
• 1 large onion
• 4 cloves garlic
• 1 tsp cinnamon
• 1/2 tsp cumin
• 2 tbsp tomato paste
• 1.5 cups chicken broth
• 2 tbsp olive oil
• 2 tbsp fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season 1.5 lbs lamb shoulder cubes with salt and pepper, then brown on all sides (about 8 minutes total), removing the meat and setting aside.
2. Step 2: In the same pot, add 1 large chopped onion and cook for 5 minutes until golden. Add 4 minced garlic cloves and cook for 1 minute until fragrant, then stir in 2 tbsp tomato paste and cook for 2 minutes.
3. Step 3: Return the browned lamb to the pot, add 1 cup dried apricots, 1.5 cups chicken broth, 1 tsp cinnamon, and 1/2 tsp cumin. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours until lamb is fork-tender.
4. Step 4: Stir in 2 tbsp chopped cilantro and adjust seasoning. Serve hot with couscous.