Afghan Lamb and Apricot Stew (Shish-e-Ghooroot)
A rich and flavorful stew featuring tender lamb, sweet dried apricots, and a blend of aromatic spices. This dish balances savory and sweet notes, often served with rice or flatbread.
🧂 Ingredients
- 1.5 lb Boneless lamb shoulder(trimmed and cut into 1-inch cubes)
- 2 Tbs Olive oil
- 1 large Yellow onion(chopped)
- 3 Garlic cloves(minced)
- 2 tsp Ground cumin
- 0.5 tsp Ground coriander
- 0.25 tsp Cayenne pepper
- 0.25 tsp Black pepper(freshly ground, plus more to taste)
- 2 cups Chicken broth(500 ml)
- 1 can (14.5 oz) Diced tomatoes(455 g)
- 1 can (8.75 oz) Chickpeas(drained and rinsed, 270 g)
- 0.25 cup Dried apricots(halved, 60 g)
- 1 Cinnamon stick
- 3 Tbs Fresh flat-leaf parsley(chopped)
- Salt(to taste)
👨🍳 Instructions
- 1
Warm the olive oil in a large, heavy pot over medium-high heat. Working in 2 batches, add the lamb and cook until browned on all sides, about 6-8 minutes per batch. Remove lamb from the pot and set aside.
- 2
Add the chopped onion and minced garlic to the pot and sauté until soft, about 5-7 minutes.
- 3
Add the cumin, coriander, cayenne pepper, and 1/4 tsp black pepper. Cook, stirring constantly, for 2 minutes until fragrant.
- 4
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 5
Add the diced tomatoes, drained chickpeas, halved dried apricots, and cinnamon stick. Return the browned lamb to the pot. Bring the mixture to a boil.
- 6
Reduce the heat to low, cover partially, and simmer, stirring occasionally, until the lamb is tender and the stew thickens, about 1 hour and 15 minutes.
- 7
Stir in the chopped fresh parsley. Season with salt and additional black pepper to taste.
- 8
Serve hot.
💡 Pro Tips
- ✓This stew is even better the next day, as the flavors have more time to meld.
- ✓Serve with basmati rice, naan bread, or couscous.
🔄 Variations
- Add other dried fruits like raisins or prunes.
- For a spicier stew, increase the cayenne pepper.