Lamb Apricot Stew

Name: Lamb Apricot Stew
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 lb Lamb shoulder, cut into 1-inch cubes; 1/2 cup Dried apricots; 1 medium Onion, chopped; 2 cloves Garlic, minced; 2 cups Beef broth; 2 tbsp Tomato paste; 1/4 tsp Cinnamon; 1/4 tsp Cumin; 2 tbsp Olive oil; 1/4 tsp Salt; 1/8 tsp Black pepper

Tender braised lamb shoulder with dried apricots, cinnamon, and warm spices. A sweet-savory Turkish specialty that's rich, complex, and perfect for cooler days.

90 minMediumServes 4510 cal/serving

TurkishDinnerStovetopStandard

Ingredients

2 lb Lamb shoulder, cut into 1-inch cubes
1/2 cup Dried apricots
1 medium Onion, chopped
2 cloves Garlic, minced
2 cups Beef broth
2 tbsp Tomato paste
1/4 tsp Cinnamon
1/4 tsp Cumin
2 tbsp Olive oil
1/4 tsp Salt
1/8 tsp Black pepper

Instructions

1

Heat 2 tbsp Olive oil in a large pot over medium-high heat. Add 2 lb cut into 1-inch cubes Lamb shoulder and brown on all sides, about 8 minutes total. Remove and set aside.
2

Add 1 medium chopped Onion to the pot and cook until softened, about 3 minutes. Add 2 cloves minced Garlic and cook for 1 minute more.
3

Stir in 2 tbsp Tomato paste and cook for 1 minute. Add 2 cups Beef broth, 1/4 tsp Cinnamon, and 1/4 tsp Cumin.
4

Return the lamb to the pot. Bring to a simmer, cover, and reduce heat to medium-low. Cook for 1 hour.
5

Add 1/2 cup Dried apricots, season with 1/4 tsp Salt and 1/8 tsp Black pepper. Simmer uncovered for 15 more minutes until lamb is very tender.
6

Serve hot, skimming any surface fat if desired.

Questions

How long does Lamb Apricot Stew keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Lamb Apricot Stew?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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