👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Ensure the onions soften without browning.
2. 2

   Add the grated garlic and ginger, stir and cook for another minute until fragrant.

   ⏱️ 1 minute
3. 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.

   💡 Proffstips: Brown the lamb in batches if necessary to avoid overcrowding the pan.
4. 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. 5

   Add the honey and stir well.

   ⏱️ 30 seconds
6. 6

   Add the halved dried apricots, chopped tomatoes with their water, and chicken stock. Stir everything together.

   💡 Proffstips: Ensure the liquid covers most of the lamb.
7. 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).

   💡 Proffstips: Alternatively, simmer on the stovetop on low heat, ensuring it doesn't dry out.
8. 8

   Cook for 1 hour and 45 minutes, or until the lamb is tender. Stir occasionally.

   ⏱️ 1 hour 45 minutes
9. 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. 10

    Serve hot with couscous, flatbreads, or basmati rice.