Chez Panisse Lamb Stew With Dried Apricots

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1/2 lb dried apricot
• 2 1/2 lbs lamb shoulder, trimmed and cut into 2-inch cubes
• salt and pepper
• 2 -3 tablespoons olive oil
• 2 onions, chopped
• 1 tablespoon fresh ginger, chopped
• 1 teaspoon fresh ginger, chopped
• 1 teaspoon ground coriander
• 1 teaspoon cinnamon
• 1/4 teaspoon saffron
• 1 teaspoon rose water (optional)

Recipe

• 1 soak the apricots in warm water for an hour or so while you prepare the rest of the stew.
• 2 season the lamb well with salt and pepper.
• 3 heat olive oil in a heavy bottomed pan over medium high heat--enough oil to cover the bottom of the pan.
• 4 add the lamb and brown it on all sides, working in batches if necessary--do not crowd the meat.
• 5 remove the meat to a plate and pour off and discard most of the fat/oil in the pan, leaving just a thin veil of oil.
• 6 add the onions and cook them until soft--about 7 minutes.
• 7 add the lamb back in, stir in the spices and mix well, and cook for another four minutes.
• 8 add enough water to come just to the top of the meat and bring to a boil, skimming any foam that rises to the top.
• 9 turn the heat down to a simmer, cover and cook for half and hour.
• 10 whhile the lamb is cooking, drain the apricots, reserving the liquid.
• 11 chop the apricots coarsely and add them to the lamb.
• 12 now keep the pan partially covered and continue to simmer for about another hour or until the lamb is tender.
• 13 stir occasionally and, if the liquid gets too low, add some of the reserved apricot liquid.
• 14 wen the lamb is tender, skim any fat off the top, taste for salt and adjust seasonings as needed.
• 15 add the rose water (if you like--i do).