Bashkir Lamb Stew with Apricots and Prunes (Башкирское рагу из баранины с абрикосами и черносливом)
Башкирское рагу из баранины с абрикосами и черносливом (Bashkir Lamb Stew with Apricots and Prunes) is a traditional dish from Bashkir cuisine that combines tender lamb with the sweetness of apricots and the rich flavor of prunes. This hearty stew is perfect for a comforting meal on a cold day.
Ingredients
- 1 kg lamb, cut into cubes
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 cup dried apricots
- 1 cup pitted prunes
- 2 carrots, sliced
- 2 potatoes, diced
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, brown the lamb over medium-high heat.
- Add the onions and garlic, and cook until softened.
- Stir in the dried apricots, prunes, carrots, and potatoes.
- Pour in the beef broth and season with cumin, paprika, salt, and pepper.
- Bring the stew to a boil, then reduce the heat and simmer for 2 hours, or until the lamb is tender.
- Adjust the seasoning if needed, and serve the stew garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 30g
Supplies
Large pot Knife Cutting board Measuring cups and spoons
Tools
Serving bowls Soup ladle
Serving suggestions
Serve the Bashkir Lamb Stew with Apricots and Prunes with crusty bread or over a bed of fluffy rice.
Tips & tricks
For an extra depth of flavor, you can add a splash of red wine to the stew before simmering.
Cost
$25