• Lamb Tzimmes With Apricots and Honey

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  • 2 tablespoons olive oil
    4 pounds lamb stew meat, cut into 2-inch cubes
    Salt, to taste
    Ground black pepper, to taste
    2 medium onions, peeled and sliced
    1 teaspoon ground cumin
    1 teaspoon ground ginger
    1 cinnamon stick
    1 1/2 cups dried apricots
    2 tablespoons honey
    1 (15-ounce) can chickpeas, rinsed and drained
    6 cups plain cooked couscous
    2 tablespoons finely chopped, fresh cilantro
    Heat the oil in a large Dutch oven over medium-high heat. Sprinkle the lamb with the salt and pepper. Brown on all sides, about 8 minutes total. Remove to a plate.
    Add the onions and cook until softened, about 5 minutes. Return lamb to pot along with the cumin, ginger, cinnamon stick and 1 cup water. Bring to a boil, cover, turn heat down and simmer until lamb is tender, about 1 1/2 hours.
    Stir in the apricots, honey and chickpeas; heat through. Adjust seasonings. Spoon over the couscous and sprinkle with the cilantro before serving.
    Makes 6 to 8 servings.
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