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Macedonian Lamb Stew with Apricots
Jagneshko so Kajsii
A rich and flavorful lamb stew, slow-cooked with dried apricots, onions, and a blend of aromatic spices, offering a delightful balance of savory and sweet notes.
🧂 Ingrédients
- 1.2 kg Lamb shoulder(cut into 2-inch cubes)
- 3 tbsp Vegetable oil
- 2 Large onions(chopped)
- 4 Garlic cloves(minced)
- 150 g Dried apricots(halved)
- 750 ml Beef broth
- 120 ml Red wine
- 2 tbsp Tomato paste
- 1.5 tsp Sweet paprika
- 1 tsp Dried mint
- 0.5 tsp Ground cumin
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.
- 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
- 3
Reduce the heat to medium. Add the chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the sweet paprika, dried mint, and ground cumin. Cook for 30 seconds, stirring constantly, until fragrant.
- 5
Add the tomato paste and cook for 1 minute, stirring.
- 6
Return the browned lamb to the pot. Pour in the beef broth and red wine. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- 7
Add the halved dried apricots. Cover the pot, reduce the heat to low, and simmer gently for at least 2 hours, or until the lamb is very tender. Stir occasionally, adding a little more broth or water if the stew becomes too dry.
- 8
Once the lamb is tender, taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, you can simmer uncovered for the last 15-20 minutes to reduce it.
- 9
Serve hot, garnished with fresh chopped parsley. This stew is excellent served with mashed potatoes, rice, or crusty bread.
💡 Conseils de pro
- ✓For a deeper flavor, you can marinate the lamb overnight with some of the spices.
- ✓If you don't have red wine, you can substitute with more beef broth.
- ✓Ensure the lamb is tender before serving; slow cooking is key.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other dried fruits like prunes or raisins for a different sweet profile.
- Include a pinch of cinnamon for added warmth.
- For a spicier stew, add a pinch of red pepper flakes along with the other spices.