Bahraini Lamb and Apricot Stew
A rich and flavorful stew featuring tender lamb, sweet apricots, and aromatic spices, creating a delightful balance of savory and sweet notes. This dish is often slow-cooked to perfection, allowing the flavors to meld beautifully.
🧂 Ingredients
- 800 g Stewing lamb(cut into 2cm chunks)
- 2 tbsp Olive oil
- 1 large Onion(sliced)
- 3 cloves Garlic cloves(grated or crushed)
- 3 cm Ginger(grated)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Cinnamon
- 1 tsp Turmeric(optional)
- 1 tsp Paprika(optional)
- 12 Dried apricots(halved)
- 400 g tin Chopped tomatoes(plus half a can of water)
- 300 ml Chicken stock
- 0.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Honey
👨🍳 Instructions
- 1
Heat olive oil in a large ovenproof saucepan or cast iron casserole dish over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
💡 Tip: Ensure the onions soften without browning. - 2
Add the grated garlic and ginger, stir and cook for another minute until fragrant.
⏱️ 1 minute - 3
Add the lamb chunks to the pot and stir to coat with the onions and spices. Cook for a few minutes until browned on all sides.
💡 Tip: Brown the lamb in batches if necessary to avoid overcrowding the pan. - 4
Stir in the ground cumin, ground coriander, cinnamon, turmeric (if using), paprika (if using), salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 minute - 5
Add the honey and stir well.
⏱️ 30 seconds - 6
Add the halved dried apricots, chopped tomatoes with their water, and chicken stock. Stir everything together.
💡 Tip: Ensure the liquid covers most of the lamb. - 7
Bring the stew to a boil, then cover the pot with a lid and transfer to a preheated oven at 160°C (325°F).
💡 Tip: Alternatively, simmer on the stovetop on low heat, ensuring it doesn't dry out. - 8
Cook for 1 hour and 45 minutes, or until the lamb is tender. Stir occasionally.
⏱️ 1 hour 45 minutes - 9
Remove from the oven. If the sauce is too thin, simmer uncovered on the stovetop for about 10-15 minutes to reduce and thicken.
⏱️ 15 minutes - 10
Serve hot with couscous, flatbreads, or basmati rice.
💡 Pro Tips
- ✓For deeper flavor, marinate the lamb with the spices and oil overnight.
- ✓Adjust the sweetness by adding more or less honey.
- ✓This stew can be made ahead of time and reheated; the flavors often improve the next day.
🔄 Variations
- Add a pinch of cayenne pepper or chili flakes for a touch of heat.
- Include other dried fruits like raisins or prunes.
- Add a handful of blanched almonds for added texture.