👨‍🍳 Instructions

1. 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.

   💡 Tip: Browning the lamb in batches creates a better sear and prevents the meat from steaming.
2. 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.

   💡 Tip: Scraping the bottom of the pot after browning the lamb will incorporate flavorful bits into the stew.
3. 3

   Stir in the cumin seeds, ground coriander, and turmeric. Cook for about 30 seconds until fragrant.

   💡 Tip: Toasting the spices briefly enhances their aroma and flavor.
4. 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.

   💡 Tip: Using dried apricots adds a natural sweetness that complements the lamb.
5. 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.

   💡 Tip: Using broth instead of water will add an extra layer of flavor.
6. 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.

   💡 Tip: Low and slow cooking is key to tender lamb.
7. 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.

   💡 Tip: The stew should have a rich, slightly thickened consistency.
8. 8

   Serve the lamb and apricot stew hot, garnished with fresh chopped dill or parsley. It is traditionally served with flatbread or rice.

   💡 Tip: A dollop of sour cream or yogurt can also be a nice addition.