Can I make this stew in a slow cooker?
Yes, after browning the lamb and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the apricots during the last hour.
DINNER
Armenian Lamb and Apricot Stew with Toasted Almonds
This hearty Armenian stew combines tender lamb with sweet apricots and aromatic spices, creating a rich and flavorful dish. Toasted almonds add a delightful crunch, making it a perfect meal for a cozy dinner.
HOW TO MAKE IT
Let's cook.
01
Pat the lamb cubes dry with paper towels. Season them with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
02
Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until well-sealed on all sides, about 5-7 minutes per batch. Remove the lamb and set aside.
03
Add the chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Add the minced garlic, ground cumin, ground coriander, and cinnamon, cooking for 1 minute more until fragrant.
04
Return the lamb to the pot. Pour in 2 cups beef broth, scraping up any browned bits from the bottom. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes.
05
Stir in the halved dried apricots, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Continue to simmer, covered, for another 25 minutes, or until the lamb is very tender and the apricots are plump.
06
While the stew simmers, toast the slivered almonds. Heat a small dry skillet over medium-low heat. Add the almonds and toast, stirring frequently, for 3-5 minutes until golden brown and fragrant. Watch carefully to prevent burning.
07
Taste the stew and adjust seasoning as needed. Serve hot, garnished generously with the toasted slivered almonds.
About This Recipe
This hearty Armenian stew combines tender lamb with sweet apricots and aromatic spices, creating a rich and flavorful dish. Toasted almonds add a delightful crunch, making it a perfect meal for a cozy dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, brown the lamb thoroughly to develop a good fond at the bottom of the pot. Don't rush this step. If you prefer a thicker stew, you can remove a small amount of liquid, mix it with 1 tablespoon of cornstarch, and stir it back into the stew during the last 10 minutes of cooking.
Easy Substitutions
Beef stew meat can be used instead of lamb. Prunes or dried figs can replace apricots for a different sweet and savory profile. Vegetable broth can be used instead of beef broth for a lighter flavor. Pine nuts can be used instead of almonds.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
Serving Suggestions
Serve this stew with fluffy couscous or rice to soak up the delicious sauce. A side of fresh green salad with a simple lemon vinaigrette would provide a nice contrast. Warm pita bread or crusty sourdough is also excellent for dipping. For a complete meal, consider a dollop of plain yogurt or sour cream on top.
Common Mistakes
Overcooking the lamb initially: Browning should be quick and high-heat to create a crust, not cook the lamb through. Not toasting almonds: Raw almonds lack the depth of flavor and crunch that toasted almonds provide. Adding apricots too early: If added too soon, apricots can disintegrate. Adding them in the last 25 minutes allows them to soften without becoming mushy. Not seasoning adequately: Taste and adjust salt and pepper at the end to ensure the flavors are balanced.
Frequently Asked Questions
What kind of lamb shoulder should I use?
Boneless lamb shoulder is ideal as it becomes very tender when slow-cooked. You can also use lamb leg, but it might require slightly longer cooking time.
Can I freeze this stew?
Absolutely! This stew freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
MORE TO KNOW
The balance of sweet and savory is key in this Armenian stew. The dried apricots rehydrate and release their sweetness, which is beautifully complemented by the earthy spices and rich lamb. Toasting the almonds separately ensures they retain their crisp texture and nutty aroma, adding a crucial textural element to the dish. This stew benefits from slow cooking, allowing the flavors to meld and the lamb to become incredibly tender.
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