North African Leg of Lamb Stew
8 servings
165 minutes
North African lamb stew is a dish that transports you to the heart of Maghreb cuisine. Its roots lie in the traditions of North African nomads who have expertly cooked meat for centuries, infusing it with rich flavors through spices and slow cooking. The dish harmoniously combines the spicy aromas of coriander, cumin, and cinnamon with the tenderness of lamb. The addition of apricots and chickpeas gives it subtle sweet and nutty notes, while fresh cilantro adds a bright refreshing accent. This stew is not just nourishing; it warms the soul and is perfect for leisurely family gatherings. It is served with couscous or fresh bread that soaks up the rich sauce, filling the meal with Eastern coziness and culinary magic.
1
Place the rack in the middle position and preheat the oven to 150 degrees. Cut the lamb into 4 cm cubes, pat dry with paper towels, and season with salt and pepper. Heat 1 tablespoon of oil in a heavy-bottomed pot over medium heat. Sear half of the meat for 10 minutes, then transfer to a plate. Add another tablespoon of oil and repeat with the remaining meat.
- Leg of lamb boneless: 1300 g
- Vegetable oil: 3 tablespoons
- Vegetable oil: 3 tablespoons
- Salt: 1.5 teaspoon
- Ground black pepper: to taste
2
Pour the last spoonful of oil and sauté the chopped onion with half a teaspoon of salt over medium heat until soft, about 5 minutes. Chop the garlic and add it to the onion along with ground coriander, cumin, and cinnamon, and sauté for about 30 seconds. After adding the flour, cook for another minute. Carefully pour in the broth. If anything is burnt, scrape the bottom of the pot with a spatula. Add the tomatoes with their juice, roughly chopped apricots, and meat. Bring to a boil, cover, and place in the oven. Cook for about 1.5 hours.
- Vegetable oil: 3 tablespoons
- Onion: 2 heads
- Salt: 1.5 teaspoon
- Garlic: 4 cloves
- Ground coriander: 1.5 teaspoon
- Ground cumin (zira): 1 teaspoon
- Cinnamon: 1 teaspoon
- Wheat flour: 3 tablespoons
- Chicken broth: 2 glasss
- Canned tomatoes in pieces: 400 g
- Dried apricots: 160 g
- Leg of lamb boneless: 1300 g
3
Take the pot out of the oven. Add the rinsed chickpeas and then cover with a lid, return to the oven and cook for about 15 minutes — the meat should be very tender.
- Canned chickpeas: 400 g
4
Take the pot out of the oven, sprinkle with chopped cilantro, add pepper, and salt to taste if needed, then mix.
- Coriander: 8 g
- Ground black pepper: to taste
- Salt: 1.5 teaspoon