Moroccan Lamb Stew with Chickpeas and Prunes

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Its gaminess finding a counterpoint in sweet flavors, lamb matches perfectly with prunes and apricots.

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  • 3 lb. cubed lamb stew meat
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1 tsp. ground ginger
  • 3 tsp. salt
  • 1/2 tsp. Freshly ground pepper
  • 4 tbsp. extra-virgin olive oil
  • 1 large thinly sliced yellow onion
  • 1 tbsp. tomato paste
  • 1 c. chicken broth
  • 1 stick cinnamon
  • 1 c. canned chickpeas
  • 1 c. dried, pitted prunes or apricots
  • 4 medium carrots
  • 1 package couscous

Directions

    1. Step 1Preheat oven to 325 degrees. Spread lamb on a large sheet tray and pat dry. In a small bowl, stir together coriander, cumin, ginger, 2 teaspoons salt, and 1/2 teaspoon pepper, then sprinkle over lamb and toss well to coat.
    2. Step 2Heat 2 tablespoons olive oil in a large ovenproof Dutch oven over medium-high heat. Arrange 1/3 of lamb in pot in a single layer and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes. Transfer lamb to a large bowl; set aside. Repeat with rest of lamb, adding 1 tablespoon olive oil for each batch.
    3. Step 3Add onions to pot, reduce heat to medium, and cook, stirring often, until softened and golden brown, about 10 minutes. Add tomato paste and cook, stirring constantly, for 2 minutes. Stir in broth, scraping up any browned bits. Return lamb and its accumulated juices to pot. Add 2 cups water, cinnamon, and 1 teaspoon salt; stir well and bring to a boil. Cover pot with lid and cook in oven until lamb is just tender, about 1 1/2 hours.
    4. Step 4Uncover pot; stir in chickpeas, dried fruit, and carrots. (Add more water if stew seems dry.) Cover pot; continue to cook until lamb is very tender, about 45 minutes. If desired, uncover pot and cook until thickened, 20 to 25 minutes more. About 15 minutes before serving, prepare couscous following package directions.
    5. Step 5Remove stew from oven; discard cinnamon. Season to taste with salt and pepper. Ladle stew over couscous; serve.

Moroccan Lamb Stew with Chickpeas and Prunes

Gentl & Hyers

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