Lamb and Cardamom Stew

Lamb and Cardamom Stew

The exotic and warm flavours of this lamb stew make it a delight to serve at a dinner party. This is a great dish to make in advance as the flavours just seem to get better. Great served with rice, polenta or sweet potato.

2 Tbsp olive oil (+ 1 Tbsp of olive oil for cooking)

2 tsp cumin

2 tsp ground cardamom seeds

1 tsp turmeric

1 tsp salt

1 lbs of lamb (cubed)

½ cup onions

3 garlic gloves, chopped

3 carrots (cut into large slices)

½ cup celery, chopped

1 can (540 ml) chickpeas (rinsed)

1 cup chopped apricots

1 Tbsp honey

zest from one lemon

  • Optional. Add pepper, to suit your preferred taste.
  1. Heat oven to 325
  2. Mix first 5 ingredients (using only 2 of the 3 Tbsps of olive oil).
  3. Add lamb to the mixture, mixing it around to coat the meat.
  4. Heat remaining Tbsp of oil in a dutch oven (or frying pan) at medium-high heat. (This also works well in a pressure-cooker if you are short on time. Cooking time is then reduced to 45 min.)
  5. Brown the lamb in batches. Set aside.
  6. Add onions and garlic. Cook for 5 min.
  7. Transfer everything to the dutch oven, tagine or pressure-cooker and mix.
  8. Add celery, lemon zest, chickpeas, apricots, honey and carrots. Stir together.
  9. Cook in oven for 2 hours at 325 degrees.