Spicy Lamb Stew with Apricots and Cardamom |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Serve the stew over the Saffron-Cardamom Rice or plain basmati rice. Ingredients:
1/2 teaspoon ground cardamom |
1/2 teaspoon ground cinnamon |
1/2 teaspoon cayenne pepper |
1/4 teaspoon ground cloves |
3 1/2 pounds lamb shoulder o-bone (round-bone) chops, trimmed, boned, cut into 1-inch pieces |
2 tablespoons vegetable oil |
5 cups chopped onions |
2 teaspoons minced peeled fresh ginger |
1 cup water |
2/3 cup dried apricots, quartered |
1 teaspoon white wine vinegar |
1 teaspoon sugar |
Directions:
1. Mix first 4 ingredients in large bowl. Add lamb and toss to coat. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes. Add minced ginger and stir 1 minute. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
2. Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.
|
|