Cherchem | FoodieAtlas

Ingredients

1 kg (2.2 lbs) lamb or beef, cut into chunks
2 large onions, finely chopped
4 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon paprika
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup dried apricots, chopped
1/2 cup almonds, toasted and chopped
4 cups beef or lamb stock
1 can (14 oz) chickpeas, drained and rinsed
Salt to taste
Fresh cilantro or parsley for garnish

Instructions

Prepare the Meat

Heat the vegetable oil in a large pot over medium-high heat. Add the meat chunks and brown them on all sides. Remove the meat from the pot and set aside.

Cook the Aromatics

In the same pot, add the chopped onions and garlic. Saut√© until the onions are soft and translucent.

Add Spices

Stir in the cumin, coriander, paprika, turmeric, black pepper, cinnamon, and ginger. Cook for another 2 minutes, allowing the spices to become fragrant.

Combine Ingredients

Return the browned meat to the pot. Add the chopped apricots and almonds. Pour in the beef or lamb stock. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 1.5 to 2 hours, or until the meat is tender.

Add Chickpeas

Stir in the chickpeas and cook for an additional 10-15 minutes, until the chickpeas are heated through.

Season

Adjust the seasoning with salt to taste.

Garnish and Serve

Garnish with fresh cilantro or parsley. Serve hot with couscous or bread.