Moroccan Lamb Stew

Serves 4   Active Time 10 min.   Total Time 1 hr 25 min.



2 tablespoons canola oil
1 pound lamb, cut into 1/2-inch cubes
1 yellow onion, sliced
1 teaspoon ground cumin
4 cardamom pods
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
6 garlic cloves, sliced
1 tablespoon tomato paste
2 tablespoons honey
1/2 cup dried apricots, chopped
4 cups chicken stock 



  1. Heat oil in a tagine or Dutch oven over high heat. Add lamb and sear until all sides are brown, 4 to 6 minutes.

  2. Remove lamb from pan and set aside. Add onion to pan and sauté for 5 minutes, stirring frequently.

  3. Add spices, garlic, tomato paste, and honey and cook for 1 minute, stirring constantly.

  4. Return lamb to pan and add apricots and chicken stock; bring to a simmer. Cover, reduce heat, and simmer for 1 hour or until lamb is tender, stirring occasionally.


© 2016 Jon Ashton