Lamb with Apricots


Recipe for Moroccan Lamb with Apricots:


- 1.5 kg lamb, cut into chunks
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 200g dried apricots
- 2 tablespoons honey
- 500ml chicken or vegetable broth
- Fresh cilantro or parsley, chopped (for garnish)
- Cooked couscous or rice (for serving)


1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and garlic, and sauté until they become translucent and fragrant.

2. Add the lamb chunks to the pot and brown them on all sides. This will help seal in the juices and add flavor to the dish.

3. In a small bowl, combine the cumin, coriander, cinnamon, ginger, turmeric, paprika, salt, and pepper. Sprinkle this spice mixture over the lamb and stir well to coat the meat evenly.

4. Add the dried apricots to the pot, along with the honey and chicken or vegetable broth. Stir everything together, then bring the mixture to a boil.

5. Reduce the heat to low, cover the pot, and let the lamb simmer for about 2-3 hours, or until the meat becomes tender and the flavors meld together. Stir occasionally to prevent sticking.

6. Once the lamb is cooked and tender, taste the sauce and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.

7. Serve the Moroccan lamb with apricots over cooked couscous or rice. Garnish with chopped fresh cilantro or parsley to add a pop of freshness and color.

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