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Kazakh Lamb and Apricot Stew
Shorpa Shish
A hearty and flavorful stew featuring tender lamb, sweet dried apricots, and aromatic spices. This dish, often prepared for special occasions, balances the richness of the lamb with the subtle sweetness of the fruit, creating a comforting and unique culinary experience.
🧂 Ingredienser
- 1 kg Lamb shoulder, cut into 2-inch cubes
- 2 large Onions, chopped
- 3 medium Carrots, peeled and roughly chopped
- 150 g Dried apricots, halved
- 4 cloves Garlic, minced
- 3 tbsp Vegetable oil or lamb fat
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds, ground
- 0.5 tsp Turmeric powder
- 2 Bay leaves
- 750 ml Hot water or lamb broth
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh dill or parsley, chopped (for garnish)
👨🍳 Fremgangsmåte
- 1
Heat the oil or lamb fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
💡 Profesjonelle tips: Browning the lamb in batches creates a better sear and prevents the meat from steaming. - 2
Add the chopped onions to the pot and sauté until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Profesjonelle tips: Scraping the bottom of the pot after browning the lamb will incorporate flavorful bits into the stew. - 3
Stir in the cumin seeds, ground coriander, and turmeric. Cook for about 30 seconds until fragrant.
💡 Profesjonelle tips: Toasting the spices briefly enhances their aroma and flavor. - 4
Return the browned lamb to the pot. Add the chopped carrots, halved dried apricots, and bay leaves. Season generously with salt and black pepper.
💡 Profesjonelle tips: Using dried apricots adds a natural sweetness that complements the lamb. - 5
Pour in the hot water or lamb broth, ensuring the liquid almost covers the meat and vegetables. Bring to a simmer, then reduce the heat to low.
💡 Profesjonelle tips: Using broth instead of water will add an extra layer of flavor. - 6
Cover the pot tightly and let the stew simmer gently for at least 1.5 to 2 hours, or until the lamb is very tender and falling apart. Stir occasionally.
💡 Profesjonelle tips: Low and slow cooking is key to tender lamb. - 7
Once the lamb is tender, check the seasoning and adjust with salt and pepper if needed. If the stew is too thin, you can simmer it uncovered for the last 15-20 minutes to reduce the liquid.
💡 Profesjonelle tips: The stew should have a rich, slightly thickened consistency. - 8
Serve the lamb and apricot stew hot, garnished with fresh chopped dill or parsley. It is traditionally served with flatbread or rice.
💡 Profesjonelle tips: A dollop of sour cream or yogurt can also be a nice addition.
💡 Profesjonelle tips
- ✓For a richer flavor, you can use lamb broth instead of water.
- ✓If you prefer a less sweet stew, reduce the amount of apricots.
- ✓This stew can be made ahead of time; the flavors meld beautifully overnight.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a pinch of cinnamon or a star anise for a different aromatic profile.
- Include other root vegetables like parsnips or potatoes.
- For a touch of heat, add a pinch of red pepper flakes.