Mediterranean Spiced Lamb Stew with Apricots and Coriander

Name: Mediterranean Spiced Lamb Stew with Apricots and Coriander
Prep time: 4 h 20 min
Cook time: 1 h 45 min
Total time: 6 h 5 min
Cuisine: Spanish
Ingredients: 1 kg/2 lb 3 oz lamb shoulder, diced; 1 tsp ground cinnamon; 1 tsp ground cumin; 1 tsp sweet paprika; 1 tsp cayenne pepper; 100 ml/3½ fl oz/scant ½ cup olive oil; 2 onions, peeled and chopped; 2 carrots, peeled and chopped; 4 garlic cloves, crushed; 1 tsp saffron threads; 750 ml/26 fl oz/3¼ cups chicken stock (bouillon); 750 ml/26 fl oz/3¼ cups chicken stock (bouillon); 600 g/1 lb 5 oz canned chopped tomatoes; 120 g/4½ oz dried apricots, sliced; 1 tsp chopped preserved lemon; 1 bunch fresh coriander (cilantro), roughly chopped; 1 bunch fresh coriander (cilantro), roughly chopped; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
7 hr

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

1 kg/2 lb 3 oz lamb shoulder, diced
1

Europe
Spain
Main course
Gluten-free
Mediterranean

Method

In a large bowl, mix the lamb with the cinnamon, cumin, sweet paprika and cayenne pepper, cover and transfer to the refrigerator to marinate for at least 4 hours, or overnight is ideal.

Warm the olive oil in a large, heavy saucepan over a medium heat, add the marinated lamb and brown on all sides. Add the onions, carrots and garlic and cook gently for 1–2 minutes, then add the saffron t