Moroccan Lamb Stew with Mint Tea and Apricots

Moroccan Lamb Stew with Mint Tea and Apricots
Photo by Scott Phillips


  • 1 28-oz. can crushed tomatoes
  • 1 cinnamon stick
  • 1 medium yellow onion, cut into ½-inch dice
  • 1 Tbs. finely chopped garlic
  • 1 small rib celery, cut into ½-inch dice
  • 1 Tbs. dry mustard
  • 6 oz. (1 cup) soft dried apricots, halved
  • + 12 more ingredients
    • 3 cups freshly squeezed, strained orange juice (from 6 medium oranges)
    • Kosher salt and freshly ground black pepper
    • 2 star anise
    • 1 medium carrot, cut into ½-inch dice
    • ½ cup mint tea, preferably Moroccan
    • 1 15-oz. can chickpeas, drained and rinsed
    • 3 Tbs. canola oil
    • 6 Tbs. plain yogurt
    • 1 Tbs. grated fresh ginger
    • ½ cup chopped fresh mint leaves; whole leaves for garnish
    • 4-¾-inch-thick lamb shoulder chops, patted dry (about 2 lb.)
    • 1 Tbs. ras el hanout

In a 2-quart nonreactive saucepan, bring the orange juice to a simmer over medium heat. Remove from the heat, add the tea leaves, and steep for 3 minutes. Strain through a fine-mesh sieve, pressing to extract as much liquid as possible, and set aside. Season the lamb with salt and plenty of blac...

View full recipe at Fine Cooking


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