Lamb Tzimmes With Apricots and Honey

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.


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK