Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into chunks
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 cups beef broth
- 1 can chickpeas, drained and rinsed
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 cup dried apricots, chopped
- 1/2 cup raisins
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 lemon, cut into wedges
Special Equipment Needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
3. Stir in the cumin, smoked paprika, coriander, cinnamon, turmeric, ginger, black pepper, and salt. Cook for 1-2 minutes, stirring constantly.
4. Pour in the beef broth and bring to a simmer. Reduce the heat to low, cover the pot, and let the stew cook for 1 hour.
5. Add the chickpeas, carrots, potatoes, apricots, and raisins to the pot. Stir to combine.
6. Cover the pot and let the stew cook for another 30-45 minutes, or until the lamb is tender and the vegetables are cooked through.
7. Stir in the parsley and cilantro. Taste and adjust seasoning as needed.
8. Serve the stew hot, garnished with lemon wedges.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 45 minutes
Temperature:
Cook over medium-high heat and then reduce to low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 390
Fat: 15g
Carbohydrates: 32g
Protein: 32g
Sodium: 690mg
Fiber: 6g
Sugar: 14g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Chickpeas can be substituted with white beans or lentils.
- Dried apricots can be substituted with dried figs or prunes.
- Raisins can be substituted with dried cranberries or currants.
Variations:
- Add 1 cup of chopped tomatoes to the stew for a more tomato-based flavor.
- Add 1 cup of chopped butternut squash for a sweeter flavor.
- Add 1 cup of chopped kale or spinach for a healthier option.
Tips and Tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a sharp knife to cut the lamb into chunks.
- Soak the dried apricots in hot water for 10 minutes before chopping to make them easier to cut.
- Serve the stew with crusty bread or over a bed of couscous.
Storage Instructions:
Store any 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 lemon wedge on the side.
Garnishes:
Garnish the stew with chopped fresh parsley or cilantro.
Pairings:
Pair the stew with a glass of red wine, such as a Syrah or Cabernet Sauvignon.
Suggested Side Dishes:
Serve the stew with a side of crusty bread or over a bed of couscous.
Troubleshooting Advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the lamb is tough, let it cook for a longer period of time until it becomes 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 any leftover stew in the refrigerator within 2 hours of cooking.
Food History:
Tarhui-Style Lamb Stew is a traditional Moroccan dish that is typically made with lamb, chickpeas, and a variety of spices.
Flavor Profiles:
This stew has a savory and slightly sweet flavor profile, with notes of cumin, cinnamon, and smoked paprika.
Serving Suggestions:
Serve the stew as a main course for dinner or as a hearty lunch option.
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Region: Peruvian