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I stumbled upon this lamb and dried plum stew recipe years ago, and it's been my go-to comfort dish ever since. Rich, aromatic spices mingle with tender meat and sweet prunes, creating a symphony of flavors that'll make your taste buds dance. Trust me, once you try this stew, you'll wonder how you lived without it. Perfect for chilly evenings or impressing dinner guests, this Middle Eastern-inspired dish is surprisingly simple to whip up. Ready to dive into a world of culinary delight?
Ingredients for Lamb and Dried Plum Stew
- Lamb shoulder: Tender and flavorful meat that adds richness and depth to the stew, creating a hearty and satisfying dish.
- Dried plums (prunes): Sweet and tangy fruit that infuses the stew with a unique flavor profile, balancing the savory elements perfectly.
- Onion: Provides a savory base and sweetness to the stew, enhancing the overall depth of flavor and aroma.
- Garlic: Adds a pungent and aromatic flavor to the stew, elevating the taste and providing a subtle kick.
- Beef broth: Rich and savory liquid that intensifies the meaty flavors in the stew, creating a robust and comforting dish.
- Water: Essential for creating the stew's broth and ensuring the ingredients are cooked to perfection, maintaining the dish's consistency.
- Ground cinnamon: Adds warmth and a hint of sweetness to the stew, complementing the savory flavors and enhancing the overall taste.
- Ground cumin: Earthy and aromatic spice that brings depth and complexity to the stew, infusing it with a warm and smoky flavor.
- Ground coriander: Citrusy and slightly sweet spice that enhances the stew's overall flavor profile, adding a refreshing and aromatic note.
- Ground turmeric: Provides a vibrant color and mild earthy flavor to the stew, offering subtle warmth and depth to the dish.
Read more: French Lamb Stew
Kitchen Tools Required
- Knife: Essential for cutting the lamb shoulder into cubes and chopping the onion and garlic.
- Large pot: Needed for browning the lamb, sautéing the onions, and simmering the stew.
Lamb And Dried Plum Stew Recipe
A hearty and flavorful stew made with tender lamb and sweet dried plums.
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Equipment
- Large pot
Ingredients:
Main Ingredients
- 1 lb lamb shoulder, cubed
- 1 cup dried plums (prunes), pitted
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup water
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp ground turmeric
- Salt and pepper to taste
- 2 tbsp olive oil
Read more: Leftover Lamb Stew
Instructions:
- Heat olive oil in a large pot over medium heat. Add the lamb and brown on all sides.
- Remove the lamb and set aside. In the same pot, add the chopped onion and cook until softened.
- Add the minced garlic and cook for another minute.
- Return the lamb to the pot. Add the cinnamon, cumin, coriander, turmeric, salt, and pepper. Stir well to coat the lamb with the spices.
- Pour in the beef broth and water. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
- Add the dried plums and continue to cook for another 30 minutes, or until the lamb is tender.
- Adjust seasoning if necessary. Serve hot.
Notes:
This stew is perfect for a cozy dinner. Serve with rice or crusty bread.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Moroccan Lamb Stew
Can You Make This Stew Ahead of Time or Freeze It?
Make Ahead Instructions
- Prepare the stew as directed, allow it to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop before serving.
Freezing Instructions
- Cool the stew completely before transferring it to a freezer-safe container.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Adding a splash of pomegranate molasses to this lamb and dried plum stew can enhance the flavor profile with a subtle tanginess and depth.
Common Questions About Making Lamb and Dried Plum Stew
FAQ:
Can I use a different cut of lamb for this stew?
Yes, you can use lamb stew meat or leg of lamb as alternatives to lamb shoulder.
Can I substitute fresh plums for dried plums in this recipe?
Fresh plums can be used, but they may not provide the same depth of flavor and sweetness as dried plums.
How can I make this stew more spicy?
To add more heat, you can include a pinch of cayenne pepper or red pepper flakes to the stew.
Can I make this stew ahead of time?
Yes, this stew actually tastes even better the next day as the flavors have more time to meld together.
Is it possible to freeze this stew?
Yes, you can freeze this stew in an airtight container for up to 3 months. Just thaw and reheat when ready to eat.
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