“Since my family likes spicy I always add in about 2 teaspoons dried red pepper flakes along with the onions (2 teaspoons will be VERY HOT!) but that is optional, If you like food with tons of flavors, this is one you will have to try, it is really delicious! Serve this with regular or basmati rice or couscous. You can double the recipe but only increase the fresh ginger by 1 teaspoon.”
READY IN:
2hrs
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl mix together cumin, coriander, salt, cayenne and black pepper (if using).
  2. Add in the lamb; toss well to coat.
  3. Heat oil in a large skillet or Dutch oven, and brown the lamb well on all sides, turning occasionally adding in more oil if needed; transfer lamb to a bowl.
  4. Add in onion and tomato paste to the drippings in the skillet and saute for about 5 minutes, then add in garlic and saute for 1 minute.
  5. Add in broth and chick peas, chopped tomatoes, cinnamon stick and ginger; bring to a boil, scraping up any browned bits with a wooden spoon.
  6. Add the browned lamb back to the skillet and bring to a boil.
  7. Reduce heat to low, cover and simmer until the lamb is tender (about 1-1/2 hours, or more or less) adding in the chopped apricots and seasoning with salt and pepper about 20 minutes before the finished cooking time.
  8. Add/stir in the whipping cream at this point and simmer for a couple of minutes, only for a creamier sauce if not just omit.
  9. Transfer the lamb and sauce to a bowl, and serve with cooked rice or couscous.

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