Fragrant Lamb Stew with Dried Fruits: History and Origin
Fragrant lamb stew with dried fruits is a dish that combines culinary influences from the Mediterranean region and the Middle East. Its preparation is emblematic in North African countries, such as Morocco, where the use of aromatic spices and dried fruits in stews is very common to provide deep and complex flavors. In Latin America, this type of stew is appreciated for its richness and balance between sweet and salty.
In different Latin American countries, the dish can be found under various names or with small adaptations. For example, in Mexico and some Central American countries, it could be compared to a spiced lamb or meat stew, although the specific inclusion of dried fruits and spices like cinnamon and clove is a characteristic closer to traditional recipes brought by Spanish and Arab influence.
This type of stew symbolizes a cultural fusion that unites earthy ingredients with exotic flavors, making it an emblematic dish for special occasions or for those looking to experiment with new culinary combinations that highlight intense aromas and textures.
How to Prepare Fragrant Lamb Stew with Dried Fruits
Ingredients: Lamb, Onions, Garlic, Carrot, Curry powder, Salt and pepper, Cinnamon, Fresh ginger, Cloves, Lemon zest, Cayenne pepper, Fresh rosemary sprig, Water, Red wine, Canned plum tomatoes, Balsamic vinegar, Dried fruits, Fresh lemon juice, Sliced almonds, Fresh cilantro leaves.
- Preheat the oven to 350 degrees F.
Heat olive oil in the bottom of a heavy 4 to 5-quart Dutch oven.
Sear the lamb cubes in the oil, in batches, remove the lamb to a plate.
Add the onions to the pot, scraping up the browned bits and stirring.
When soft, add the crushed garlic.
Stir to combine, then add the carrots.
Cook for 2 to 3 minutes.
Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or chili flakes, and rosemary.
Stir to mix well, then add water and wine.
Increase the heat and let the liquids come to a boil.
Reduce the heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
Add dried fruits, lemon juice, and almonds.
Adjust the seasonings to taste, adding more water if the stew seems too thick.
Add 1/2 cup of cilantro, cover the pot, and place it in the oven for 75 to 90 minutes.
Occasionally, check the stew, adding water as needed to keep it moist.
When the lamb is tender and the dried fruits have softened almost enough to become part of the sauce, remove from the oven and incorporate the remaining cilantro.
Let the stew rest for 5 minutes and serve.
