Persian Lamb Stew with Dried Apricots
- 1/4 cup coarsely chopped firmly packed fresh mint leaves 60 mL
- 2 Tbsp finely chopped fresh ginger 30 mL
- 2 Tbsp finely chopped garlic cloves 30 mL
- 1 1/2 tsp coarse kosher or sea salt 7 mL
- 1 tsp cumin 5 mL
- 1/2 tsp turmeric 2 mL
- 1/2 tsp cayenne pepper 2 mL
- 1 1/4 lbs boneless leg of lamb, fat trimmed off and discarded, cut into 1-inch (2.5-cm) cubes 625 g
- 1/4 cup canola oil 60 mL
- 4 cups finely chopped red onion 1 L
- 1 cup dried apricots 250 mL
- 1 cup water 250 mL
- 1 Tbsp firmly packed dark brown sugar 15 mL
- 2 Tbsp malt or cider vinegar 30 mL
- 1/4 cup finely chopped fresh cilantro leaves and tender stems 60 mL
- 1. In medium bowl, combine mint and all spices; mix well. Add lamb and toss to coat with marinade rub. Refrigerate, covered, for at least 30 minutes or overnight, to allow meat to absorb flavors.
- 2. Preheat wok, well-seasoned cast-iron skillet or Dutch oven over medium-high heat. Drizzle canola oil down its sides. As soon as oil forms shimmering pool at bottom, add onion and cook, stirring occasionally, stewing onion in its own juices, about 5 minutes. Once liquid evaporates, reduce heat to medium and stir-fry until onion turns honey-brown with deep purple hue, 15 to 20 minutes.
- 3. Add lamb and apricots and raise heat to medium-high. Cook, stirring frequently, until meat sears and starts to brown, 8 to 10 minutes. Some canola oil will separate from onion and lamb, and glisten on top of mixture. Apricots will start to soften a bit.
- 4. Add water and stir once or twice. Once mixture boils, almost instantaneously, reduce heat to medium-low, cover wok and simmer, stirring occasionally, until lamb is fork-tender, about 30 minutes. Transfer lamb, apricots and onion to serving bowl and leave behind some sauce in wok.
- 5. Stir brown sugar into wok. Heat from sauce will melt sugar. Pour sauce over lamb and stir in vinegar. Sprinkle cilantro over stew and serve.
|Total Fat||12 g|
|Saturated Fat||2 g|
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