Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 2 cups beef broth
- 1 cup canned chickpeas, drained and rinsed
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 cup dried apricots, chopped
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the lamb and brown on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
4. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
5. Stir in the tomato paste, cumin, coriander, paprika, cinnamon, and cayenne pepper.
6. Add the beef broth, chickpeas, carrots, potatoes, and apricots to the pot. Stir to combine.
7. Return the lamb to the pot and bring the mixture to a simmer.
8. Cover the pot with a lid and transfer to the oven.
9. Bake for 2-3 hours, or until the lamb is tender and the vegetables are cooked through.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 35g
Protein: 35g
Sodium: 700mg
Fiber: 8g
Sugar: 12g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or pork shoulder.
- Canned chickpeas can be substituted with dried chickpeas that have been soaked overnight.
- Dried apricots can be substituted with dried figs or prunes.
Variations:
- Add chopped kale or spinach to the stew for added nutrition.
- Substitute sweet potatoes for the potatoes for a sweeter flavor.
- Add a pinch of saffron for a more exotic flavor.
Tips and Tricks:
- Browning the lamb before adding it to the stew adds flavor and helps to seal in the juices.
- If the stew is too thick, add more beef broth or water to thin it out.
- Leftovers can be frozen for up to 3 months.
Storage Instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation Ideas:
Serve the stew in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve the stew with crusty bread for dipping.
- Pair with a full-bodied red wine, such as a Cabernet Sauvignon or Syrah.
Suggested Side Dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- A simple green salad with a vinaigrette dressing.
Troubleshooting Advice:
- If the stew is too thin, simmer it uncovered on the stove until it thickens.
- If the lamb is tough, it may need to cook for longer. Return it to the oven and check it every 30 minutes until it is tender.
Food Safety Advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Khamrashi is a traditional Moroccan spice blend that typically includes cumin, coriander, paprika, cinnamon, and cayenne pepper. It is often used in stews and tagines.
Flavor Profiles:
The Khamrashi spice blend adds warmth and depth to the stew, while the dried apricots add a touch of sweetness.
Serving Suggestions:
Serve the stew with a side of couscous or rice to soak up the flavorful broth.
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Region: Kazakhstani