This mouthwatering Moroccan Lamb Rib Stew with Chickpeas and Apricots is a hearty and flavorful one-pot meal perfect for a chilly evening. The combination of tender lamb ribs, sweet apricots, and earthy chickpeas creates a unique and delicious flavor profile. Serve this stew over basmati rice or couscous for an extra layer of flavor. Enjoy!
Moroccan Lamb Rib Stew with Chickpeas and Apricots
Ingredients:
- 2kg lamb rib, cut into individual ribs
- 4 tablespoons olive oil
- 2 onions, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground ginger
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken stock
- 2 x 400g tins diced tomatoes
- 2 cups cooked chickpeas
- 2 cups dried apricots, diced
- 2 tablespoons freshly chopped parsley, for garnish
Instructions:
- Preheat the oven to 160°C.
- In a large oven-proof pot, heat the olive oil over medium heat. Add the lamb ribs and cook until browned on all sides, about 10-15 minutes.
- Add the onions and garlic. Cook for about 5 minutes until the onions are softened.
- Add the cumin, coriander, ginger, paprika, cayenne, salt, and pepper. Cook for 1 minute.
- Add the stock, tomatoes, chickpeas, and apricots. Stir to combine.
- Cover the pot with a lid and transfer to the oven. Cook for 2 hours.
- Remove from the oven. Taste and adjust seasoning as needed.
- Serve over basmati rice or couscous. Garnish with parsley.
Enjoy!