Harissa Lamb Stew

Step 1

Pat the lamb cubes dry with paper towels, pressing gently to remove surface moisture; this helps them brown properly.

Step 2

Peel the onions and slice them lengthwise from root to tip into half-moons about 1/2 inch thick, keeping the root end intact so pieces hold together.

Step 3

Measure the harissa paste, tomato paste, cumin seeds, stock, and apricots into small bowls so everything is ready to add quickly.

Step 4

Heat the large heavy-bottomed pot or Dutch oven over medium-high heat, then add 2 tablespoons of olive oil and wait until it shimmers and slides across the pan, about 90 seconds.

Step 5

Working in two batches to avoid crowding, add the lamb cubes to the hot oil in a single layer and let them cook undisturbed for 2 minutes until the bottom surface turns deep golden-brown.

Step 6

Stir the meat gently with a wooden spoon and cook for another 3 minutes, stirring once every 30 seconds, until the pieces are browned on all sides.

Step 7

Remove the browned lamb to a clean plate using a slotted spoon, leaving any brown bits and oil in the pot.

Step 8

Add the sliced onions to the same pot and stir with a wooden spoon every 30 seconds for 6 minutes until they turn soft and deep golden-brown.

Step 9

Sprinkle the cumin seeds over the onions and stir constantly for 30 seconds until the kitchen smells fragrant and the seeds are toasted.

Step 10

Add the 3 tablespoons of harissa paste and 2 tablespoons of tomato paste to the onions and stir constantly with a wooden spoon for 2 minutes until the paste coats the onions evenly.

Step 11

Pour the 3 cups of stock into the pot and use a wooden spoon to scrape up the stuck-on brown bits from the bottom, stirring until they dissolve into the liquid.

Step 12

Return the browned lamb and any juices from the plate to the pot, then stir everything together to combine evenly.

Step 13

Reduce the heat to low, cover the pot with a lid, and simmer gently for 40 minutes; you should hear occasional tiny bubbles breaking the surface.

Step 14

Uncover the pot and stir in the drained chickpeas and 0.5 cup of apricot halves, then cover again and simmer for 10 more minutes until the apricots soften slightly.

Step 15

Taste the stew, then add salt and ground black pepper in small pinches until it tastes balanced and flavorful to you.

Step 16

Ladle the hot stew into bowls, ensuring each serving has lamb, chickpeas, and apricots, then serve immediately.