RECIPE: A quick spiced lamb stew to signal the changing seasons
I like to cook dishes like this lamb stew, which is very loosely inspired by Moroccan flavors, when it feels like spring in the afternoons but there’s still a chill in the morning air. The earthy blend of flavors in ras el hanout — cumin, ginger, pepper, cinnamon and more — complement quick-cooking ground lamb, while tangy dried apricots and fresh herbs offset the deep savory notes of the meat and spices, lightening the dish and hinting at the changing seasons.
This recipe uses a ground meat technique I’ve used before: Spread the meat in a thin layer in the bottom of a hot Dutch oven and cook it undisturbed until browned on the bottom. Searing ground meat this way prevents it from immediately releasing and simmering in its juices, which would impede umami-building browning. You’ll know it’s thoroughly browned and ready to stir when you see red liquid begin to pool on top of the meat. At this point, add seasoning and break up the meat into small pieces to finish cooking.
To transform the browned, spiced lamb into stew, add a can of chickpeas, liquid and all, plus a cup of water and a handful of chopped dried apricots. Simmer for several minutes to season the chickpeas and plump the apricots, then use a spoon to smash some of the chickpeas on the side of the pot to thicken the liquid. Either fresh mint or cilantro add that critical brightness to the dish; you can stir them into the finished stew or offer them as a garnish when serving. I like to pair the stew with quick-cooking couscous, but pita or sourdough bread would both be equally good.
Quick Spiced Lamb Stew
- 1 tablespoon extra-virgin olive oil
- 1 pound ground lamb
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton’s kosher salt), plus more to taste
- 1 teaspoon ras el hanout, plus more to taste
- 1 (14-ounce) can chickpeas
- 1 cup water
- 1/2 cup dried apricots, quartered
- 1/4 cup chopped fresh mint or cilantro
- On the side: Couscous
- Lightly coat the bottom of a Dutch oven or other large, heavy pot with the olive oil and place over medium-high heat. When the oil is shimmering, add the lamb and press it into a flat disc across the entire bottom surface of the pan. Let cook, undisturbed, until the lamb’s juices begin to pool on top and it is browned on the bottom, 3 to 5 minutes.
- Season with salt and ras el hanout. Stir, breaking up the meat into small pieces, and continue to cook until no longer pink, 1 to 2 minutes. Add the chickpeas, all of the liquid in the can, the water, and the apricots. Bring to a rapid simmer, then reduce the heat to medium-low. Simmer until slightly thickened and flavorful, about 10 minutes.
- Remove from the heat. Skim off excess fat, if desired. Use the back of a wooden spoon to smash about half of the chickpeas to thicken the stew. Season to taste with salt and ras el hanout. Garnish with mint or cilantro. Serve with couscous on the side.
Nutritional information
Per serving: Per serving: 539 calories (percent of calories from fat, 54), 27 grams protein, 36 grams carbohydrates, 4 grams total sugars, 7 grams fiber, 33 grams total fat (12 grams saturated), 83 milligrams cholesterol, 808 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
