👨‍🍳 Instruktioner

1. 1

   Pat the lamb cubes dry and season generously with salt and pepper.

   💡 Proffstips: Drying the lamb helps it brown better.
2. 2

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until well-seared on all sides. Remove lamb and set aside.

   💡 Proffstips: Don't overcrowd the pot, as this will steam the meat instead of browning it.
3. 3

   Add the chopped onions to the pot and cook until softened and golden brown, about 10-12 minutes.

   ⏱️ 12 minutes

   💡 Proffstips: Lower the heat if the onions start to burn.
4. 4

   Stir in the minced garlic, ground coriander, cumin, and turmeric. Cook for 1 minute until fragrant.

   ⏱️ 1 minute
5. 5

   Add the tomato paste and cook, stirring, for another minute.

   ⏱️ 1 minute
6. 6

   Return the lamb to the pot. Pour in the broth, add the dried apricots, bay leaf, and season with salt and pepper.

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

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 2 to 2.5 hours, or until the lamb is very tender.

   ⏱️ 2.5 hours

   💡 Proffstips: Stir occasionally and add more broth or water if the stew becomes too dry.
8. 8

   Remove the bay leaf. Taste and adjust seasoning if necessary. The stew should have a rich, slightly sweet, and savory flavor.

   💡 Proffstips: The apricots will break down and thicken the sauce.
9. 9

   Serve hot, garnished with fresh cilantro. This stew is excellent with rice, mashed potatoes, or Georgian bread.