Gaziantep Spiced Lamb Stew with Apricots and Almonds
This Gaziantep Spiced Lamb Stew with Apricots and Almonds is a luscious and aromatic dish that pays homage to the rich culinary traditions of the Mediterranean city of Gaziantep. Tender lamb, sweet apricots, and crunchy almonds come together in a fragrant sauce that's sure to tantalize your taste buds.
Equipment
- Dutch oven or heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
- Knife and chopping board
- Plate for holding browned lamb
- Bowls for serving
Ingredients
- 2 pounds Lamb shoulder, cut into 2-inch chunks 900g
- 1 cup Dried apricots, roughly chopped 160g
- 1/2 cup Slivered almonds, toasted 60g
- 1 large Yellow onion, finely chopped 150g
- 4 Garlic cloves, minced 20g
- 14 ounces Canned diced tomatoes 400g
- 2 cups Chicken stock 480ml
- 1/2 cup Red wine 120ml
- 2 tablespoons Olive oil 30ml
- 1 teaspoon Ground cumin 2g
- 1 teaspoon Ground coriander 2g
- 1 teaspoon Paprika 2g
- 1 Cinnamon stick
- 2 Bay leaves
- Salt and pepper to taste
- 1/4 cup Fresh cilantro, chopped for garnish 15g
Instructions
- Begin by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the lamb chunks with salt and pepper, and brown them in batches to avoid overcrowding the pot, about 4-5 minutes per batch. Once browned, transfer the lamb to a plate.
- In the same pot, reduce the heat to medium and add the chopped onions. Sauté until they become translucent and soft, about 5 minutes. Add the minced garlic, ground cumin, ground coriander, and paprika, cooking for another minute until fragrant.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, which should take about 3 minutes.
- Return the lamb to the pot along with the diced tomatoes, chicken stock, cinnamon stick, and bay leaves. Bring the mixture to a simmer, then cover and reduce the heat to low. Let the stew cook gently for 1.5 hours.
- After the stew has simmered, add the chopped apricots and continue to cook for another 30 minutes, or until the lamb is tender and the apricots are plump.
- Finally, stir in the toasted slivered almonds and cook for an additional 5 minutes to heat through.
- Taste and adjust seasoning with salt and pepper as needed. Remove the cinnamon stick and bay leaves before serving.
- Serve the stew in bowls garnished with fresh chopped cilantro.
Notes
If desired, this stew can be made a day in advance as the flavors will develop and intensify overnight.
For a nut-free version, omit the almonds and consider adding chickpeas for added texture.
Serve with a side of couscous, rice, or crusty bread to soak up the delicious sauce.