Moorish Lamb Stew with Apricots
Ingredients
- Ingredients
- 700 grams lamb (ready to cook, shoulder)
- 300 grams small shallots
- 2 garlic cloves
- 60 grams Bacon
- olive oil
- salt
- freshly ground peppers
- sweet ground paprika
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 500 milliliters lamb stock
- 2 bay leaves
- 1 pc Lemon peel
- ½ tsp ground Cumin
- ½ tsp ground cilantro
- 1 pinch Ground cinnamon
- 100 grams dried Apricot
- 1 splash lemon juice
Preparation steps
Rinse the meat, pat dry and cut into bite-size pieces. Peel the shallots and garlic and coarsely chop. Cut the bacon into small strips.
In a saucepan heat 2 tablespoons oil and brown the meat all around, season with salt, pepper and paprika and remove with a skimmer or slotted spoon. Add the bacon, shallots and garlic to the pan and sauté in the drippings until translucent. Stir in the tomato paste and deglaze with the wine. Pour in the stock, return the meat to the pan, cover and simmer over medium heat stirring occasionally and adding more stock if the pan is getting dry, until the lamb is tender, about 1 1/2 hours.
Add the spices and apricots to the pan after 45 minutes and continue cooking. Remove and discard the bay leaf. Season the sauce with salt, pepper and a dash of lemon and serve on warmed plates.
