Recipe: Lamb Stew with Garlic and Apricots

Recipe Source: Wise, Victoria Jenayan.  The Armenian Table.  St. Martin's Press, New York, 2004 p. 146

I don't know what the weather has been like where you are, but here in New England it's been "unsettled" to say the least.  A couple of weeks ago it was so hot here that I actually got sick walking the dog.  Then, the day before my birthday, it was so cold and unpleasant that grilling wasn't even an option.  This was okay.  I decided that a stew was in order, and of course the only kind of stew is lamb stew.  Hey, it's my birthday, right?  Anyway, I found this recipe and decided to give it a go. 

I did make a few changes, of course.  The author prefers this recipe with pork, but I prefer lamb to pork in most situations and decided to go with the lamb.  I used more cumin because I love cumin, and more lemon because of the Great Lemon Craving.  I didn't have any Aleppo pepper but I did have cayenne pepper; if you don't like spicy food use something else like paprika instead or omit it.  That's really it.  Once the stew got underway it was really very simple, simple enough that I will list it as an Easy Recipe.  It was also simply delicious.  Give it a try some cool Sunday evening. 

Lamb Stew with Garlic and Apricots (serves 4; approx. $4.45/serving)

1 1/4 lb boneless lamb stew meat, cut into 1" cubes.

1 1/2 teaspoons kosher salt

2 tablespoons olive oil

1/4 cup brandy

3 teaspoons ground cumin

3/4 teaspoon cayenne pepper

3 cups water.

24 dried apricots

16 cloves garlic, peeled but left whole

Juice of 1 lemon

1/2 bunch cilantro

Equipment:

• Large, heavy pan with a lid

1. Combine the meat with the salt.
2. Heat the oil over medium-high heat. 
3. In batches - it is very important to keep the meat in a single layer and not overcrowd - brown the meat in the oil.  When one batch is browned, take it out of the oil and set it aside.
4. When all of the meat is browned, return all the meat and any juices that have leaked out to the pan.  Add the brandy.
5. Add the cumin, pepper and water.  Bring to a boil over high heat.
6. Decrease the heat to low, cover, and simmer for 1 hour. 
7. Stir in the apricots and garlic.  Cover again and simmer another 30 minutes. 
8. Stir in the lemon juice and cilantro and serve immediately. 

Technorati Tags: Recipes,easy recipes,stew,lamb,apricots,garlic,Armenian food

Comments

[Tia]

That looks splendid! I'm addicted to spicy food and love using Aleppo pepper in Mediterranean & Middle Eastern dishes to add depth and brilliant color. I'm moving up to Boston in July and so looking forward to the seasons and unpredictable weather. :)

[Farmgirl Susan]

What an interesting recipe! I love the idea of the apricots and cumin - neither of which I've ever thought to combine with lamb. Since we raise sheep, I'm always on the lookout for new lamb recipes. My mother is crazy about cilantro (and lamb!), so I'll have to make this the next time she visits the farm. Thanks for the recipe! : )

[Linda W.]

I was searching for a lamb & fruit stew, and this fit the bill for dinner last night! I did, however, make some changes due to personal taste.

I'm not a huge fan of cumin, so I cut WAY back - for 1-1/2 lbs. of lamb, I only used 1/2 tsp. And I did use Aleppo pepper, as you seem to indicate that's what the original recipe called for vs. cayenne pepper.

The amount of liquid seemed to be WAY too much for only 1 lb. of lamb stew chunks. I used 1 cup of homemade chicken stock, and 1 cup of water - and it was still too watery for the 1.5 lbs. of lamb stew meat, even after tipping the lid to let steam escape and to try and reduce the liquid. So I made a quick flour slurry to give me a real "gravy."

Finally - I'm one of those for whom cilantro tastes like soap - but chopped parsley was a good substitute.

I will definitely check out your blog for more interesting recipes - thanks!