| Prep: 30 mins | Cook: 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 635 | 26g | 10g | 63g |
| sugars | fibre | protein | salt |
| 45g | 7g | 42g | 1.6g |
Every dish has a story, and the Lamb Stew with Coriander Seed is no exception. This recipe strikes a delightful balance between the robust flavors of home-style cooking and the enticing allure of exotic cuisine. The fusion of tender lamb morsels infused with fragrant coriander seeds, and the unexpected sweetness of dried fruit adds a gustatory depth that is both surprising and soothing on the palate.
A Mediterranean Marvel Meets a Tropical Twist
The Lamb Stew with Coriander Seed is an exquisite blend of wholesome Mediterranean ingredients and a dash of tropical sweetness. In my kitchen, this dish is a dance, a harmonious ballet of flavors choreographed between the simmering pot and the taste buds. The lamb, traditionally a staple in Spanish cuisine, gently seethes in the vegetable broth, absorbing the hearty earthiness of this liquid gold. The coriander plays the role of the fiery Flamenco dancer, flamboyantly strutting through the dish, highlighting the flavors in its path.
But the story doesn’t end here. The dried apricots and prunes, a common sight in many a Cuban pantry, join in, adding an infusion of fruitiness that showcases my Caribbean roots while creating an interesting sweet-savoury mystique. The orange zest and honey bring a final flourish of sweetness, tying all the flavors together, akin to the perfect bow on a gift.
A Healthy Feast to Savor
Aside from its sublime symphony of flavors, the Lamb Stew with Coriander Seed boasts a commendable health profile. It boasts rich amounts of iron from the lamb, a mineral necessary for maintaining our energy levels and supporting a healthy immune system. The coriander seeds bring a bouquet of antioxidants known to protect our cells from oxidative stress. The prunes and apricots aren’t just a sweet delight, but they pack a punch of dietary fiber needed for maintaining a healthy gut. Finally, the orange zest and juice, beyond being high in vitamin C, are powerful allies in promoting cardiovascular health.
In terms of dish pairings, this lamb stew elegantly complements simple dishes such as couscous or white rice. If you’re particularly adventurous, pairing it with a crispy polenta or a chunk of rustic bread can be exciting.
Every time I cook the Lamb Stew with Coriander Seed, I feel the magic of my heritage come alive. I’m transported to the heart of Andalucia one moment, and the next, I am basking in the warm Caribbean sun. This recipe is, in essence, a food-born passport, allowing one to travel via the taste buds. I hope that it titillates your palate and nourishes your body as it does mine, adding an extra sprinkle of culinary magic to your life.
What You’ll Need
- 2 lbs of boneless lamb shoulder, chopped into chunks
- 1 tablespoon of olive oil
- 2 onions, finely chopped
- 4 cloves of garlic, minced
- 1.5 tablespoons of coriander seeds
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 4 cups of vegetable broth
- 1.5 cups of dried apricots
- 1.5 cups of prunes
- 2 carrots, sliced
- 1 sweet potato, peeled and cubed
- 1 cup of orange juice
- Zest of 1 orange
- 1 tablespoon of honey
- Fresh coriander leaves for garnish
Method
Step One
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once it’s hot, add the lamb chunks and let them brown on all sides. You may need to do this in batches to avoid overcrowding the pot. Once browned, remove the lamb and set it aside.
Step Two
In the same pot, add the finely chopped onions and minced garlic. Saute until the onions are translucent and the garlic is fragrant. Now, add the coriander seeds, black pepper, and salt. Stir well to coat the onions and garlic in the spices.
Step Three
Return the browned lamb to the pot and add the vegetable broth, dried apricots, and prunes. Stir well and bring the mixture to a boil.
Step Four
Once boiling, reduce the heat to low and let the stew simmer. Then add the sliced carrots and cubed sweet potato. Cover the pot and let it cook for about 40 to 50 minutes, or until the lamb and vegetables are tender.
Step Five
While the stew is simmering, combine the orange juice and orange zest in a small saucepan. Add the honey and stir well. Bring this mixture to a simmer over medium heat and let it reduce by half.
Step Six
When the stew is ready, stir in the reduced orange juice mixture. Let it cook for another 5 minutes so that all flavors meld together.
Step Seven
Before serving, taste the stew and season with more salt or spices if needed. Serve hot, garnished with fresh coriander leaves.
