Lebanese Spiced Lamb and Apricot Stew

Instructions

1. 1

   Cut the lamb shoulder into 1.5-inch cubes. Chop the onions and mince the garlic.

   ~10 min
2. 2

   In a large pot, heat the olive oil over medium-high heat. Brown the lamb cubes on all sides in batches. Remove the lamb and set aside.

   ~15 min
3. 3

   Add the chopped onions to the pot and sauté until softened, about 5-7 minutes.

   ~7 min
4. 4

   Add the minced garlic, cinnamon sticks, cumin, coriander, allspice, and turmeric. Cook for 1 minute until fragrant.

   ~1 min
5. 5

   Return the browned lamb to the pot. Add the dried apricots, vegetable broth, salt, and black pepper. Stir to combine.

   ~3 min
6. 6

   Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook for 2 to 2.5 hours, or until the lamb is very tender.

   ~150 min
7. 7

   Remove the cinnamon sticks before serving. Adjust seasoning if necessary.

   ~2 min
8. 8

   Serve hot, garnished with fresh chopped parsley.