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Lamb-and-Apricot Stew

This delicious moroccan stew gets its flavor and fragrance from sweet dried fruit and exotic hints of spicy ginger and cinnamon.

  • Prep:
  • Total Time:
  • Servings: 6
Lamb-and-Apricot Stew

Source: Everyday Food, November 2012


  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless lamb stew meat
  • Salt and pepper
  • 1 large yellow onion, halved and thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 two-inch piece fresh ginger, peeled and cut into matchsticks
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup dried apricots
  • Toasted sliced almonds, for serving


  1. Preheat oven to 350 degrees. In a large heavy pot, heat oil over medium-high. Season lamb with salt and pepper and cook, stirring occasionally, until browned, 9 minutes. With a slotted spoon, transfer lamb to a plate. Add onion and garlic and cook until onion is softened, 5 minutes. Return lamb to pot, along with tomatoes, ginger, cinnamon, and 2 cups water; season with salt and pepper. Cover and transfer to oven; cook 45 minutes. Stir in apricots, cover, and cook until lamb is tender, 45 minutes more. Serve stew sprinkled with almonds.

Cook's Note

Not a fan of lamb? This stew is just as tasty with beef or skinless chicken thighs.


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