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Mediterranean Spiced Lamb Stew with Apricots and Coriander
An inspired and creative mergence of spices and flavours makes this a lavishly, delicious dish.
Cooking time: 1 hour 45 minutes
Preparation time: 20 minutes,
plus 4 hours marinating
1kg/2lb 3oz lamb shoulder, diced
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp sweet paprika
1 tsp cayenne pepper
100ml/3.fl oz/scant cup olive oil
2 onions, peeled and chopped
2 carrots, peeled and chopped
4 garlic cloves, crushed
1 tsp saffron threads
750ml/26fl oz/3. cups chicken stock (bouillon)
600g/1lb 5oz canned chopped tomatoes
120g/4.oz dried apricots, sliced
1 tsp chopped preserved lemon
1 bunch fresh coriander (cilantro),
sea salt and freshly ground black pepper
In a large bowl, mix the lamb with the cinnamon, cumin, sweet paprika and cayenne pepper, cover and transfer to the refrigerator to marinate for at least 4 hours, or overnight is ideal.
Warm the olive oil in a large, heavy saucepan over a medium heat, add the marinated lamb and brown on all sides. Add the onions, carrots and garlic and cook gently for 1–2 minutes, then add the saffron threads, stock (bouillon), tomatoes and apricots. Bring slowly to the boil, season with salt and pepper, then cover with a lid, reduce the heat to a gentle simmer and cook for 1. hours.
Add the chopped preserved lemon and coriander (cilantro), check the seasoning and serve immediately.
Excerpt from “Modern Mediterranean,”text copyright © Marc Fosh, Watkins Media 2019. Photography copyright © Watkins Media, 2019. Marc Fosh lived and worked in Spain for over twenty years as a chef, helming his Marc Fosh restaurant which was awarded a Michelin Star in 2014. Marc is now based in Palma De Mallorca.
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