A hearty and flavorful lamb stew featuring tender meat, sweet apricots, and aromatic spices.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Heat some oil in a Dutch oven over medium heat. Brown the lamb cubes in batches, then remove and set aside.
Browning the lamb adds depth of flavor to the stew.
In the same pot, sauté the onions until softened, then add the garlic and carrots. Cook for a few minutes.
Scrape the bottom of the pot to incorporate any browned bits.
Stir in the curry powder, cinnamon, ginger, clove, cayenne pepper, and red pepper flakes. Cook for a minute to toast the spices.
Toasting spices releases their essential oils and enhances their flavor.
Add the water, canned tomatoes, balsamic vinegar, and rosemary. Bring to a simmer.
Ensure the liquid covers the ingredients for even cooking.
Return the lamb to the pot, cover, and place in the oven. Cook for 75 minutes, stirring occasionally.
Check occasionally to ensure the stew doesn't dry out; add water if needed.
Add the dried apricots and continue cooking for another 15 minutes.
Adding the apricots later prevents them from overcooking.
Stir in the fresh cilantro just before serving.
Adding fresh herbs at the end preserves their vibrant flavor.
Serve the stew warm, garnished with additional cilantro if desired.
Pair with crusty bread or couscous for a complete meal.
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