Lamb stew has that rich heartiness with deep and well-developed flavours that taste as if it has been cooked in an oven all day.
Extra Virgin Olive Oil
1 large yellow onion, chopped
3 carrots, cubed
6 gold potatoes (or any small potatoes), peeled, cubed
Kosher salt and pepper
2.5 lb boneless leg of lamb, fat trimmed, cut into cubes (Or lamb shoulder, bones removed, fat-trimmed)
3 large garlic cloves, roughly chopped
½ cup dried apricots
1 cinnamon stick
1 bay leaf
1 ½ tsp ground allspice
1 1/2 tsp ras el hanout Moroccan spice blend
½ tsp ground ginger
6 plum tomatoes from a can, cut in halves
2 ½ cups low-sodium beef stock
1 x 15-oz can chickpeas
In a large heavy oven pan, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
In the heated oil, sauté the onions, carrots, and potatoes for approx. 4 minutes. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
Turn heat to medium-high and return the sautéed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
Add the plum tomatoes and stock and bring everything to a boil for 5 minutes or so.
Cover the pot and place in the 350F heated-oven for 1 ½ hours (check partway through to add water or stock if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
Remove from the oven and serve hot with your choice of rice, couscous, pita bread or your favourite rustic bread.