👨‍🍳 Instructions

1. 1

   Pat the lamb cubes dry with paper towels and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until deeply colored on all sides. Remove the lamb from the pot and set aside.

   💡 Tip: Browning the lamb in batches prevents overcrowding the pot, ensuring a good sear.
2. 2

   Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Tip: Scraping up any browned bits from the bottom of the pot will add extra flavor to the stew.
3. 3

   Stir in the sweet paprika, smoked paprika, cumin, and thyme. Cook for 30 seconds, stirring constantly, until fragrant. Add the tomato paste and cook for another minute, stirring.

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

   Return the browned lamb to the pot. Pour in the lamb or beef broth and add the halved dried apricots and the bay leaf. Bring the mixture to a simmer.

   💡 Tip: Ensure the liquid mostly covers the lamb; add a little more broth or water if necessary.
5. 5

   Cover the pot, reduce the heat to low, and let it simmer gently for 1.5 to 2 hours, or until the lamb is very tender. Stir occasionally to prevent sticking.

   💡 Tip: Low and slow cooking is essential for tender lamb.
6. 6

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, you can simmer it uncovered for the last 15-20 minutes to thicken.

   💡 Tip: The apricots will soften and release their sweetness, thickening the sauce naturally.
7. 7

   Serve the lamb and apricot stew hot, garnished with fresh chopped parsley. It pairs wonderfully with mămăligă (polenta), mashed potatoes, or crusty bread.

   💡 Tip: Leftovers often taste even better the next day as the flavors meld.