Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown 1.5 kg of lamb shoulder or leg cubes on all sides for about 10 minutes until well-sealed, working in batches if necessary, and remove the lamb to a plate.

2. 2

   Add 3 finely chopped large yellow onions and 4 cut large carrots to the pot, sautéing them for 8-10 minutes until softened and lightly caramelized.

3. 3

   Stir in 6 minced garlic cloves, 2 tablespoons of ground cumin, 1 tablespoon of ground coriander, 1.5 teaspoons of ground green cardamom, and 1 teaspoon of black pepper, cooking for 1 minute until fragrant.

4. 4

   Return the browned lamb to the pot along with 400 grams of canned crushed tomatoes, 4 cups of lamb or beef broth, 1 cup of halved dried apricots, and 1 cup of cooked chickpeas.

5. 5

   Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 2.5 to 3 hours, or until the lamb is very tender.

6. 6

   Season the stew with 1 teaspoon of salt, tasting and adjusting as needed, and serve hot, garnished with 0.25 cup of fresh chopped cilantro.