Armenian Lamb and Apricot Stew
A fragrant and tender lamb stew, this dish balances the richness of lamb with the sweet and tangy notes of dried apricots, creating a uniquely Armenian flavor profile. It's often served during special occasions.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 1.5-inch cubes)
- 2 large Onions(chopped)
- 4 minced Garlic cloves
- 200 g Dried apricots(halved)
- 750 ml Beef or lamb broth
- 2 tbsp Tomato paste
- 1 Cinnamon stick
- 1 Bay leaf
- 1 tsp Turmeric
- 1 tsp Coriander powder
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley or cilantro
👨🍳 Instructions
- 1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.
- 2
Heat olive 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 browned lamb and set aside.
- 3
Add chopped onions to the pot and sauté until softened and lightly browned, about 8-10 minutes.
- 4
Stir in the minced garlic, tomato paste, turmeric, and coriander powder. Cook for 1 minute until fragrant.
- 5
Return the browned lamb to the pot. Add the dried apricots, cinnamon stick, and bay leaf. Pour in the broth, ensuring the lamb is mostly submerged. Bring to a simmer.
- 6
Cover the pot, reduce heat to low, and simmer gently for at least 2 hours, or until the lamb is very tender. Stir occasionally.
- 7
Remove the cinnamon stick and bay leaf. Taste and adjust seasoning with salt and pepper if needed. If the stew is too thin, you can simmer it uncovered for the last 15-20 minutes to thicken.
- 8
Serve hot, garnished with fresh parsley or cilantro. This stew is excellent served with rice, couscous, or Armenian lavash.
💡 Pro Tips
- ✓For a deeper flavor, marinate the lamb overnight with some of the spices.
- ✓If you don't have dried apricots, you can use fresh apricots, but add them in the last 30 minutes of cooking.
- ✓Slow cooking is key to tender lamb; don't rush the process.
🔄 Variations
- Add a handful of toasted almonds or walnuts for texture.
- Include a pinch of saffron for a more luxurious aroma and flavor.
- A splash of pomegranate molasses can add an extra layer of tanginess.