Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (900 g) boneless lamb shoulder, trimmed, cut into 1½-inch pieces
- 2 tbsp olive oil; 2 tsp kosher salt; 1 tsp black pepper (divided)
- 1 large onion (diced), 1 medium carrot (diced), 4 garlic cloves (minced)
- 1 tsp each ground cumin and coriander; 1 tsp smoked paprika; 1 cinnamon stick (plus 1/4 tsp ground cinnamon, optional); 1 bay leaf
- 2 tbsp tomato paste; 2 cups (480 ml) low-sodium stock; 1 cup (240 ml) crushed tomatoes
- 1 cup (140 g) dried apricots (halved); 1 tbsp honey; 1 tbsp fresh lemon juice
- 1/2 cup (60 g) slivered almonds; 1/4 cup chopped fresh parsley
- For couscous: 1½ cups (260 g) couscous; 1½ cups (360 ml) water or stock; 2 tbsp butter; 1/2 tsp kosher salt
Do This
- 1) Heat oven to 325°F (165°C). Pat lamb dry; season with 1½ tsp salt and 1/2 tsp pepper.
- 2) Brown lamb in 2 tbsp olive oil in a Dutch oven over medium-high, 6–8 minutes in batches; set aside.
- 3) Sauté onion and carrot 5 minutes; add garlic 1 minute. Stir in spices and tomato paste 1 minute.
- 4) Add stock, crushed tomatoes, bay leaf, and cinnamon stick. Return lamb and juices; bring to a simmer, cover, and bake 60 minutes.
- 5) Stir in apricots and honey; bake 25–30 minutes more until lamb is fork-tender. Simmer uncovered 5–10 minutes if sauce needs thickening; stir in lemon juice.
- 6) Toast almonds in a dry skillet 3–5 minutes. Make couscous (boil liquid with salt, stir in couscous, cover off heat 5 minutes, fluff with butter). Serve stew over couscous with parsley and almonds.
Why You’ll Love This Recipe
- Deep, savory braised lamb balanced by sweet, plump apricots and warm cinnamon.
- Mostly hands-off oven time; the Dutch oven does the heavy lifting.
- Comforting yet company-worthy, finished with a bright pop of lemon and fresh herbs.
- Make-ahead friendly—tastes even better the next day.
Grocery List
- Produce: 1 large yellow onion, 1 medium carrot, 4 garlic cloves, 1 lemon, 1 bunch flat-leaf parsley
- Dairy: Unsalted butter (or use olive oil to make dairy-free)
- Pantry: Boneless lamb shoulder, olive oil, dried apricots, slivered almonds, couscous, tomato paste, crushed tomatoes, low-sodium chicken or beef stock, ground cumin, ground coriander, smoked paprika, cinnamon stick, bay leaf, honey, kosher salt, black pepper
Full Ingredients
Lamb Stew
- 2 lb (900 g) boneless lamb shoulder, trimmed and cut into 1½-inch pieces
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion, diced (about 2 cups)
- 1 medium carrot, diced (about 1 cup)
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/4 tsp ground cinnamon (optional), plus 1 cinnamon stick
- 2 tbsp tomato paste
- 2 cups (480 ml) low-sodium chicken or beef stock
- 1 cup (240 ml) crushed tomatoes
- 1 bay leaf
- 1 cup (140 g) dried apricots, halved
- 1 tbsp honey
- 1 tbsp fresh lemon juice, plus more to taste
Couscous
- 1½ cups (260 g) couscous
- 1½ cups (360 ml) water or low-sodium stock
- 2 tbsp unsalted butter (or olive oil)
- 1/2 tsp kosher salt
Finishing & Garnish
- 1/2 cup (60 g) slivered almonds
- 1/4 cup (15 g) chopped fresh flat-leaf parsley
Step-by-Step Instructions
Step 1: Preheat, prep, and season
Heat the oven to 325°F (165°C). Pat the lamb pieces very dry with paper towels so they brown well. Season all over with 1½ teaspoons kosher salt and 1/2 teaspoon black pepper.
Step 2: Brown the lamb
Heat a heavy Dutch oven (5–6 quarts) over medium-high heat. Add the olive oil. Sear the lamb in 2 batches, 2–3 minutes per side, until well browned (6–8 minutes total per batch). Transfer browned lamb to a plate; leave the flavorful fat in the pot.
Step 3: Build the flavor base
Lower heat to medium. Add the onion and carrot with a pinch of salt; cook, stirring, until softened and lightly golden, about 5 minutes. Stir in the garlic for 1 minute. Add cumin, coriander, smoked paprika, and ground cinnamon (if using); toast 30 seconds. Stir in tomato paste and cook 1 minute more until brick red and fragrant.
Step 4: Deglaze and assemble the braise
Pour in about 1/2 cup of the stock and scrape up browned bits from the bottom of the pot. Add remaining stock, crushed tomatoes, bay leaf, and the cinnamon stick. Return lamb and any accumulated juices to the pot. Bring to a gentle simmer, cover, and transfer to the oven. Braise for 60 minutes.
Step 5: Add apricots and finish braising
Carefully remove the pot from the oven. Stir in the halved dried apricots and honey. Re-cover and return to the oven for 25–30 minutes, until the lamb is fork-tender and the apricots are plump. Move the pot to the stovetop, discard bay and cinnamon stick, and simmer uncovered 5–10 minutes to thicken if needed. Stir in lemon juice and adjust seasoning with remaining salt and pepper to taste.
Step 6: Toast the almonds
While the stew finishes, toast the slivered almonds in a dry skillet over medium heat, shaking often, until golden and fragrant, 3–5 minutes. Transfer to a plate to cool.
Step 7: Make the couscous
Bring 1½ cups water or stock to a boil with 1/2 teaspoon kosher salt. Remove from heat, stir in the couscous, cover, and let sit 5 minutes. Fluff with a fork and mix in the butter (or olive oil) until glossy.
Step 8: Finish and serve
Spoon couscous into warm shallow bowls. Ladle the lamb stew over the top. Shower with toasted almonds and chopped parsley. Serve immediately, with extra lemon on the side if you like a brighter finish.
Pro Tips
- Dry meat equals better browning. Moisture inhibits a good sear, so blot lamb thoroughly before seasoning.
- Do not overcrowd the pot when searing. Work in batches for an even crust and cleaner flavors.
- Add apricots late. This keeps them plump and intact while letting their sweetness perfume the sauce.
- Control thickness at the end. If the sauce is thin, simmer uncovered until it lightly coats a spoon; if too thick, splash in a bit of stock.
- Season in layers. A pinch of salt with the vegetables, then adjust at the end for a round, balanced flavor.
Variations
- Moroccan-inspired: Add 1 teaspoon ras el hanout and 2 tablespoons chopped preserved lemon; finish with a handful of green olives.
- Prunes and walnuts: Swap apricots for prunes and almonds for toasted walnuts for a deeper, wintry profile.
- Grain swap: Serve over pearl couscous, herbed bulgur, or buttery barley instead of traditional couscous.
Storage & Make-Ahead
Stew keeps refrigerated up to 4 days and freezes well for up to 3 months. Cool completely, store airtight, and reheat gently over medium-low heat with a splash of water or stock. Almonds should be stored separately at room temperature to keep them crisp. Couscous is best fresh but will keep refrigerated up to 3 days; fluff with a fork and rewarm covered with a little steam or microwave with a drizzle of water.
Nutrition (per serving)
Approximate: 750 calories; 33 g protein; 43 g fat; 56 g carbohydrates; 6 g fiber; 15 g sugar; 850 mg sodium. Values will vary based on exact ingredients and brands.
