Moroccan Lamb & Apricot Chickpea Stew
Method
Heat the olive oil in a medium saucepan or deep skillet over medium-high heat.
Add the lamb and cook for 4–5 minutes, turning occasionally, until lightly browned.
Add the onion, carrot and garlic and cook for another 4 minutes until softened.
Stir in the cumin, cinnamon, coriander and paprika and cook for 30 seconds until fragrant.
Add the chopped tomatoes, stock, chickpeas and dried apricots.
Bring to a gentle simmer, cover partially and cook over low heat for 35–40 minutes, until the lamb is tender and the sauce has thickened.
Adjust the seasoning with salt and black pepper.
Divide the stew between two bowls and finish with fresh coriander before serving.
Choose lean lamb from the leg or another tender cut and keep the simmer gentle. Slow cooking allows the spices, tomatoes and apricots to create a rich sauce while keeping the lamb tender. If the stew becomes too thick, add a small splash of stock during cooking.
Nutrition Facts
Per serving
