Ingredients with Measurements:
- 2 lbs lamb stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
- 2 cups chicken broth
- 1 cup dried apricots, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1 lemon, juiced
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a small bowl, mix together the cinnamon, cumin, coriander, turmeric, paprika, cardamom, ginger, black pepper, and salt.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Add the spice mixture to the pot and stir to coat the lamb and onion.
5. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
6. Add the chopped apricots and chickpeas to the pot and stir to combine. Cover and simmer for an additional 30 minutes.
7. Stir in the parsley, cilantro, mint, and lemon juice. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 435
Fat: 18g
Carbohydrates: 30g
Protein: 38g
Sodium: 610mg
Fiber: 6g
Sugar: 16g
Substitutions for ingredients:
- Lamb stew meat can be substituted with beef stew meat or boneless, skinless chicken thighs.
- Chicken broth can be substituted with vegetable broth or water.
- Dried apricots can be substituted with dried figs or prunes.
- Chickpeas can be substituted with white beans or black beans.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use lamb shanks instead of stew meat for a more flavorful and tender stew.
- Add a pinch of saffron to the spice mixture for a more authentic Persian flavor.
- Serve the stew over rice or with crusty bread.
Tips and tricks:
- Browning the lamb before adding the onion and garlic adds extra flavor to the stew.
- Use a sharp knife to chop the dried apricots to prevent them from sticking together.
- Taste the stew and adjust the seasoning as needed before adding the herbs and lemon juice.
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 and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley, cilantro, and mint.
Pairings:
- Serve the stew with a side of rice or crusty bread.
- Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted carrots and parsnips
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, simmer uncovered for a few minutes to thicken it.
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:
Persian cuisine is known for its use of aromatic spices, dried fruits, and nuts. This lamb stew with apricots and chickpeas is a classic Persian dish that is often served during special occasions and celebrations.
Flavor profiles:
This stew is savory and slightly sweet, with a hint of spice from the cinnamon, cumin, and coriander. The dried apricots add a fruity sweetness, while the chickpeas provide a nutty flavor and creamy texture.
Serving suggestions:
Serve this stew with a side of rice or crusty bread and a crisp green salad for a complete meal.
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Region: Persian