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.

Bashkir Lamb Stew with Apricots and Prunes (Башкирское рагу из баранины с абрикосами и черносливом)

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

  1. In a large pot, brown the lamb over medium-high heat.
  2. Add the onions and garlic, and cook until softened.
  3. Stir in the dried apricots, prunes, carrots, and potatoes.
  4. Pour in the beef broth and season with cumin, paprika, salt, and pepper.
  5. Bring the stew to a boil, then reduce the heat and simmer for 2 hours, or until the lamb is tender.
  6. 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