Syrian Lamb and Chickpea Stew with Apricots
A rich and flavorful stew featuring tender lamb, hearty chickpeas, and sweet dried apricots, simmered in a fragrant broth with warming spices. This dish offers a delightful balance of savory and sweet, characteristic of Syrian cuisine.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 2-inch cubes)
- 400 g Chickpeas(canned, drained and rinsed, or 200g dried, soaked overnight and cooked)
- 150 g Dried apricots(halved)
- 2 medium Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 400 g Tomatoes(canned, diced)
- 750 ml Lamb or beef broth
- 2 tbsp Olive oil
- 1 Cinnamon stick
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric
- to taste Salt
- to taste Black pepper
- 0.5 cup Fresh cilantro(chopped, for garnish)
- 0.25 cup Toasted almonds(slivered, for garnish (optional))
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, then set aside.
💡 Tip: Don't overcrowd the pot to ensure good browning. - 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Stir in minced garlic and cook for another minute until fragrant.
- 4
Return the lamb to the pot. Add diced tomatoes, lamb broth, cinnamon stick, cumin, coriander, and turmeric. Season with salt and pepper.
💡 Tip: Scrape up any browned bits from the bottom of the pot. - 5
Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the lamb is tender.
- 6
Stir in the drained chickpeas and halved dried apricots. Continue to simmer, covered, for another 30 minutes, allowing the flavors to meld and the apricots to soften.
💡 Tip: If the stew becomes too thick, add a little more broth or water. - 7
Remove the cinnamon stick before serving. Taste and adjust seasoning if necessary.
💡 Tip: Ensure lamb is fork-tender before serving. - 8
Ladle the stew into bowls and garnish with fresh cilantro and toasted almonds, if desired.
💡 Tip: Serve hot with couscous, rice, or crusty bread.
💡 Pro Tips
- ✓For a deeper flavor, you can brown the lamb the day before and refrigerate it in the cooking liquid.
- ✓Adjust the sweetness by adding more or fewer apricots.
- ✓If using dried chickpeas, remember to soak them overnight and cook them until tender before adding to the stew.
🔄 Variations
- Add a pinch of cayenne pepper for a touch of heat.
- Substitute lamb with beef shoulder for a similar rich flavor.
- Include other dried fruits like prunes or dates for added complexity.