Serves 4
Ingredients
½ cup dried apricots
1 cup boiling water
2 teaspoons extra virgin olive oil
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon paprika
½ teaspoon turmeric
½ teaspoon pepper
1 large onion, diced
1 cup carrots, thinly sliced
2/3 cup parsnips, thinly sliced
1/3 cup canned chicken broth diluted with 1/3 cup water
3/4 pound well-trimmed lean lamb, cut into ½-inch pieces
1 8-ounce can no-salt-added tomato sauce
1 cup canned chickpeas, rinsed and drained
¼ teaspoon salt
2 tablespoons cilantro, chopped
1 tablespoon fresh lemon juice
Directions
In small bowl, combine apricots and boiling water. Set aside to soften. Reserving soaking liquid, drain apricots and coarsely chop.
In Dutch oven, heat oil over medium heat. Stir in cinnamon, ginger, paprika, turmeric, and pepper. Cook until fragrant, about 30 seconds. Stir in onion, carrots, parsnips, and broth. Cook, stirring frequently, until vegetables have softened, about 5 minutes.
Stir in lamb and cook until lamb is no longer pink, about 5 minutes. Stir in chopped apricots, ¼ cup reserved soaking liquid, tomato sauce, chickpeas, salt, and cilantro. Cook about 10 minutes, or until lamb is cooked through and vegetables are tender. Stir in lemon juice and serve.
Pairing Tip: A scented couscous is the perfect accompaniment for the stew. Serve fresh dates for an authentic dessert.