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 smoked paprika
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 1 cup dried apricots, chopped
- 1 cup pitted prunes, chopped
- 1/2 cup slivered almonds
- 2 tbsp honey
- 2 tbsp fresh parsley, chopped
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven over medium-high heat.
2. Add the lamb and brown on all sides, about 5 minutes. Remove from the pot and set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
4. Add the tomato paste, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper. Stir to combine and cook for 1-2 minutes until fragrant.
5. Add the beef broth, dried apricots, and prunes. Stir to combine.
6. Return the lamb to the pot and bring to a simmer.
7. Cover the pot with a lid and reduce the heat to low. Cook for 2-3 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
8. In a small pan, toast the slivered almonds over medium heat until golden brown, about 5 minutes.
9. Stir in the honey and cook for 1-2 minutes until the almonds are coated and sticky.
10. Serve the lamb stew hot, garnished with the honeyed almonds and chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Cooking temperature: Low heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 470
Fat: 22g
Carbohydrates: 44g
Protein: 28g
Sodium: 800mg
Fiber: 7g
Sugar: 31g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Dried apricots and prunes can be substituted with other dried fruits like figs or dates.
- Almonds can be substituted with other nuts like pistachios or walnuts.
Variations:
- Add chickpeas or lentils for extra protein and fiber.
- Use different spices like cardamom or ginger for a different flavor profile.
- Add chopped carrots or sweet potatoes for extra vegetables.
Tips and tricks:
- Browning the lamb before cooking adds extra flavor to the stew.
- Toasting the almonds before adding honey makes them extra crunchy and flavorful.
- If the stew is too thick, add more beef broth or water to thin it out.
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 low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped parsley and a few honeyed almonds on top.
Garnishes:
Chopped parsley and honeyed almonds.
Pairings:
- Serve with crusty bread or rice to soak up the sauce.
- Pair with a bold red wine like Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted vegetables like Brussels sprouts or carrots.
- A simple green salad with a lemon vinaigrette.
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few minutes to thicken the sauce.
- If the lamb is tough, cook for an additional 30 minutes to an hour until 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:
Kuluban lamb stew is a traditional Moroccan dish that is often served during special occasions like weddings or religious holidays.
Flavor profiles:
This stew has a sweet and savory flavor profile with hints of cinnamon, cumin, and coriander.
Serving suggestions:
Serve this stew with a side of rice or crusty bread to soak up the flavorful sauce.
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