Braised Lamb with Apricots

With sweet dried apricots, bright lemon, and fragrant spices, this braised lamb is the perfect way to bridge the gap between winter and spring.

I thought I was headed to Morocco with this recipe, but I took a wrong turn somewhere along the way and ended up somewhere closer to India. No matter, it was still delicious even if it wasn’t traditional. This recipe takes a little longer than most of my dinners, but it’s mostly inactive time. You probably won’t want to make it on a weeknight unless you don’t mind eating late (I’m ready for dinner at 5:30… which doesn’t usually work out well since I don’t get home until closer to 6!), but it’s the kind of recipe that can easily be made ahead of time and reheated when you’re ready for it. I made this on a Sunday with plans to eat it on Tuesday, and it was so nice to come home and not have to worry about cooking. I just moved the pot from the fridge to the stove and, in the time it took to boil some rice, dinner was ready.

I teamed up with RiceSelect^™ to create this recipe, which is all about bringing global flavors to the dinner table. I was excited to work with them, since I’ve actually been buying their rice for a few years. It’s very affordable and I love that it comes in screw-top canisters rather than flimsy cardboard boxes – it’s easier to store, stays fresh longer, and I don’t have to worry about any potential creepy-crawlies getting into it (a recent battle with pantry moths left me extra-wary of how things are packaged.) I have their Jasmati^®, Brown Texmati^®, and Sushi Rice in my cabinet right now, and I’m almost never without their Royal Blend^® Texmati Brown and Wild Rice.

I pair this braised lamb with the Jasmati, a long grain American-grown jasmine rice. Jasmati has a delicate, tender texture and subtle floral aroma that makes it perfect for pairing with curries and other richly-spiced dishes like this one.

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Braised Lamb with Apricots + $100 Giveaway

Yield: 4

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

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Ingredients

• 1 pound Lamb Shoulder
• 1 Tablespoon Olive Oil
• 1 Red Onion, sliced
• 2 Tablespoons Balsamic Vinegar
• 1 cup Ground Tomatoes
• 1 can Chickpeas (Garbanzo Beans), undrained
• 1 Lemon (unpeeled), sliced into thin rounds
• 10 Dried Apricots, quartered
• 1 Cinnamon Stick
• 1/2 teaspoon Coriander
• 1/2 teaspoon Cardamom
• 1/4 teaspoon Whole Cloves
• Salt
• 1 cup RiceSelect Jasmati Rice
• 2 cups Water
• 1/4 cup loosely packed Fresh Parsley, chopped

Instructions

1. Trim the lamb and cut it into approximately 1-inch cubes.
2. Heat the olive oil in a medium Dutch Oven or other heavy pot over medium-high heat. Add the lamb and cook until browned on each side, about 5 minutes. Add the onion; cook until softened, about 10 minutes.
3. Deglaze the pan by pouring in the balsamic vinegar, which will loosen any browned bits that are stuck to the bottom of the pan. Stir in the next 8 ingredients (through the cloves). Bring to a simmer, then reduce heat to low and cook, covered, for 60 minutes, or until lamb is fork-tender. Season with salt. Remove cover and simmer 15 minutes, or until liquid has reduced to a thick sauce.
4. Combine rice and water in a medium pot. Bring to a boil, then reduce heat to low and cook, covered, for 20 minutes. Remove from heat and fluff with a fork.
5. Serve the braised lamb over the rice. Sprinkle with chopped parsley.

Nutrition Information

Serving Size 1
Amount Per Serving Calories 1936Total Fat 110gSaturated Fat 40gCholesterol 322mgSodium 1574mgCarbohydrates 130gSugar 8gProtein 106g

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