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Lamb Stew85

Lamb Stew with Apricots, Pear, and Mint

Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
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Servings

8 Servings

Ingredients

  • 2 tablespoons extra virgin olive oil divided
  • 3 pounds boneless lamb cut into 1 1/2-inch (4-cm) pieces
  • 2 medium onions cut in half and thinly sliced
  • 6 cloves garlic roughly chopped
  • 2 teaspoons lemon zest from 1 lemon
  • 1/3 cup 80ml fresh orange juice (from 1 orange)
  • 1 cinnamon stick
  • 1 tablespoon honey
  • 2 cups 480ml beef, chicken, or vegetable broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 ounces 170g dried apricots
  • 1/2 cup 45g sliced almonds, toasted (see below)
  • 1 large pear not peeled, cut into 2-inch (5-cm) cubes
  • 1/4 cup 15g chopped fresh mint leaves

Instructions

  • In a large wide saucepan or dutch oven, heat 1 tablespoon of the oil over medium-high heat.
  • Add the lamb pieces in batches and cook, using tongs to turn the pieces, until well browned on all sides. Do not crowd the pan.
  • Remove the browned pieces to a large bowl.
  • Add the onions and garlic to the saucepan plus the other tablespoon of oil and cook, scraping the bottom of the saucepan to avoid sticking, for 5 minutes, until the onions are browned. If the onions start to burn, turn the heat down to medium.
  • Add the lemon zest, orange juice, cinnamon stick, honey, and broth to the saucepan and bring to a boil.
  • Season with salt and pepper to taste.
  • Return the lamb pieces to the saucepan, cover, and cook on low heat for 1 1/2 hours.
  • Add the apricots, almonds, and pear cubes to the pan, stir, and cook for another 40 minutes. Add the mint, stir, and serve.