Chez Panisse Lamb Stew With Dried Apricots Food

CHEZ PANISSE LAMB STEW WITH DRIED APRICOTS

Steps:

• Soak the apricots in warm water for an hour or so while you prepare the rest of the stew.
• Season the lamb well with salt and pepper.
• Heat olive oil in a heavy bottomed pan over medium high heat--enough oil to cover the bottom of the pan.
• Add the lamb and brown it on all sides, working in batches if necessary--do not crowd the meat.
• 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.
• Add the onions and cook them until soft--about 7 minutes.
• Add the lamb back in, stir in the spices and mix well, and cook for another four minutes.
• 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.
• Turn the heat down to a simmer, cover and cook for half and hour.
• Whhile the lamb is cooking, drain the apricots, reserving the liquid.
• Chop the apricots coarsely and add them to the lamb.
• Now keep the pan partially covered and continue to simmer for about another hour or until the lamb is tender.
• Stir occasionally and, if the liquid gets too low, add some of the reserved apricot liquid.
• Wen the lamb is tender, skim any fat off the top, taste for salt and adjust seasonings as needed.
• Add the rose water (if you like--I do).

SPICED LAMB STEW WITH APRICOTS

Steps:

• In a large skillet, brown lamb in butter in batches. With a slotted spoon, transfer to a 3-qt. slow cooker. In the same skillet, saute onion in drippings until tender. Stir in the apricots, orange juice, broth and seasonings; pour over lamb., Cover and cook on high for 5-6 hours or until meat is tender. Serve with couscous. Sprinkle with chopped apricots if desired.

MINTED LAMB STEW WITH APRICOTS

Steps:

• Heat the olive oil over medium heat in a stew pot.
• Add the onions and cook, stirring occasionally, until they turn translucent, about 5 minutes.
• Turn the heat to medium-high. Season the lamb well with salt and pepper and add it to the pot. Sear the lamb cubes well on all sides.
• Add the tomatoes and chicken stock. Turn the heat to low, cover the pot and cook for 45 minutes.
• Add the apricots. Cover and cook until the lamb is very tender, about 15 to 20 minutes.
• Remove the stew from the heat and stir in the mint.
• Serve immediately with rice.

LAMB STEW WITH APRICOTS

Steps:

• Melt the butter in a deep pot, add the lamb and brown it on all sides (about 10 minutes). Add the onions and cook until transparent. Add the lemon juice, salt, pepper and boiling lamb stock, stir, cover and simmer 1 hour.
• Add the cinnamon, raisins and apricots, cover and simmer 45 minutes, or until the meat is tender. Serve with pilaf.

LAMB & APRICOT STEW

Steps:

• In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.

SPICY LAMB STEW WITH APRICOTS AND CARDAMOM

Steps:

• Mix first 4 ingredients in large bowl. Add lamb and toss to coat. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes. Add minced ginger and stir 1 minute. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
• Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.

LAMB WITH APRICOTS

Steps:

• In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange zest. , Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds.