Lamb-and-Apricot Stew

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This delicious Moroccan stew gets its flavor and fragrance from sweet dried fruit and exotic hints of spicy ginger and cinnamon. Not a fan of lamb? This stew is just as tasty with beef or skinless chicken thighs.


  • 1 tablespoon olive oil

  • 1 ½ pounds boneless lamb stew meat

  • Salt and pepper

  • 1 large yellow onion, halved and thinly sliced

  • 4 cloves garlic, thinly sliced

  • 1 can (14.5 ounces) diced tomatoes

  • 1 two-inch piece fresh ginger, peeled and cut into matchsticks

  • ¼ teaspoon ground cinnamon

  • ¾ cup dried apricots

  • Toasted sliced almonds, for serving


  1. Preheat oven to 350 degrees. In a large heavy pot, heat oil over medium-high. Season lamb with salt and pepper and cook, stirring occasionally, until browned, 9 minutes. With a slotted spoon, transfer lamb to a plate. Add onion and garlic and cook until onion is softened, 5 minutes. Return lamb to pot, along with tomatoes, ginger, cinnamon, and 2 cups water; season with salt and pepper. Cover and transfer to oven; cook 45 minutes.

  2. Stir in apricots, cover, and cook until lamb is tender, 45 minutes more. Serve stew sprinkled with almonds. (To store, refrigerate in an airtight container, up to 3 days.)

Cook’s Notes

Great Grains

This stew is satisfying on its own, but you could also serve it over couscous or brown rice.

Originally appeared: Everyday Food, November 2012

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