Step-by-Step Guide to Prepare Speedy Middle Eastern Lamb and Apricots Stew
Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Perfect Middle Eastern Lamb and Apricots Stew. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Middle Eastern Lamb and Apricots Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Middle Eastern Lamb and Apricots Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Middle Eastern Lamb and Apricots Stew is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Middle Eastern Lamb and Apricots Stew estimated approx 110 mins.
To begin with this recipe, we have to prepare a few components. You can cook Middle Eastern Lamb and Apricots Stew using 15 ingredients and 9 steps. Here is how you can achieve it.
In the Middle East lamb is a very popular meat this one I think has a distinct Turkish flavour
Ingredients and spices that need to be Take to make Middle Eastern Lamb and Apricots Stew:
- 1 large egg plant (aubergine) cubed
- 2 tablespoons sunflower oil
- 1 onion chopped
- 1 garlic clove crushed
- 1 teaspoon ground cinnamon
- 3 whole cloves
- 450 g leg of lamb cubed
- 400 g can of chopped tomatoes
- 115 g ready to eat dried apricots
- 115 g canned chickpeas drained
- 1 teaspoon clear honey
- to taste salt and pepper
- couscous to serve
- 2 tablespoons chopped almonds fried in a little oil
- chopped fresh parsley
Steps to make to make Middle Eastern Lamb and Apricots Stew
- Put the cubed eggplant into a colander sprinkle with salt and leave for 30 minutes
- Heat the oil in a flameproof casserole dish, add the onions and garlic and fry for a 5 to 6 minutes until softened
- Stir in the ground cinnamon and cloves and fry for 1 minute
- Add the lamb and cook for 5 to 6 minutes stirring occasionally until well browned
- Rinse, drain and pat dry the eggplant, add to the pan and cook for 3 to 4 minutes, stirring well
- Add the tomatoes 300 mL water, apricots and the seasonings.
- Bring to the boil, then cover and simmer gently for about 45 minutes
- Stir in the chickpeas and honey and cook for a further 20 minutes, or until the lamb is tender.
- Serve the stew accompanied by couscous with the olive oil fried almonds and chopped parsley stirred in
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