Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. 2

   Add 500 grams of diced boneless lamb shoulder to the pot and sear it on all sides until nicely browned, then remove the lamb and set it aside.

3. 3

   Add 1 large finely chopped onion to the pot and sauté for 5 minutes until softened, then stir in 4 cloves of minced garlic and cook for another 1 minute until fragrant.

4. 4

   Stir in 2 tablespoons of tomato paste, 1 tablespoon of chipotle in adobo paste, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of ground coriander, cooking for 2 minutes to toast the spices and deepen the flavor.

5. 5

   Pour in 4 cups of lamb broth and scrape up any browned bits from the bottom of the pot, then return the seared lamb to the pot along with 1 cup of halved dried apricots.

6. 6

   Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the lamb is fork-tender.

7. 7

   Stir in 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, taste, and adjust seasonings as needed, then serve the stew garnished with 2 tablespoons of fresh chopped mint leaves.