Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 bay leaf
- 4 cups chicken or beef broth
- 1 can (14 oz) diced tomatoes
- 1 cup dried apricots, chopped
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
2. Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
3. Add the cumin, coriander, smoked paprika, oregano, and bay leaf to the pot and cook for 1 minute, stirring constantly.
4. Add the broth, diced tomatoes, and chopped apricots to the pot and stir to combine.
5. Return the lamb to the pot and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the lamb is tender.
7. Season the stew with salt and pepper, to taste.
8. Serve the stew hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 450
- Fat: 19g
- Carbohydrates: 31g
- Protein: 38g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Dried apricots can be substituted with dried figs or prunes
Variations:
- Add 1 cup of chickpeas or lentils for extra protein and fiber
- Add 1 cup of chopped butternut squash or sweet potato for extra sweetness and texture
- Add 1 cup of chopped kale or spinach for extra greens
Tips and tricks:
- Browning the lamb before cooking adds extra flavor to the stew
- Use a sharp knife to cut the lamb into even cubes for even cooking
- If the stew is too thick, add more broth or water to thin it out
Storage instructions:
- Store the 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 until heated through
Presentation ideas:
- Serve the stew in individual bowls with a slice of crusty bread on the side
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Crusty bread or rice
Suggested side dishes:
- Roasted vegetables or a side salad
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up
- If the lamb is tough, simmer the stew for a longer period of time until the meat 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
Food history:
- The Lacarian Lamb Stew is a traditional dish from the Lacarian region of Greece, where lamb is a popular ingredient in many dishes.
Flavor profiles:
- The Lacarian Lamb Stew is a savory and slightly sweet dish, with hints of smokiness from the paprika and a slight tanginess from the diced tomatoes.
Serving suggestions:
- Serve the stew with a glass of red wine for a complete meal.
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Taste: Savory, Herby, Rich, Earthy, Comforting