Armenian Lamb Stew with Apricots and Walnuts
Armenian Lamb Stew with Apricots and Walnuts
This Armenian Lamb Stew, known as Zhzgalov, brings together a magnificent blend of sweet, savory, and aromatic notes into a deeply comforting dish. Succulent pieces of lamb shoulder are slow-cooked to perfection in a rich, flavorful broth, creating a fall-apart tender texture that is characteristic of expertly stewed meats. The stew is beautifully enhanced by the natural sweetness of dried apricots, the warm spice of cinnamon, and the subtle, earthy notes of saffron. Toasted walnuts are added towards the end, providing a delightful crunch and a layer of nutty complexity that balances the richness of the lamb and fruit. This traditional recipe is perfect for a hearty family meal, showcasing the depth of Armenian cuisine through its carefully balanced ingredients and tender, slow-cooked lamb.
- Preparation time
- 25 min
- Cooking time
- 3 hrs
- Total time
- 3 hrs 25 min
- Servings
- 6
Instructions
Preparation
- 1Pat the lamb shoulder cubes dry with paper towels. Season generously with salt and black pepper.
- 2Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches on all sides, about 5-7 minutes per batch. Remove browned lamb and set aside.
Cooking the Stew
- 1Reduce heat to medium, then add the chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 2Stir in the crushed tomatoes, beef broth, dried apricots, cinnamon stick, and the saffron (with its soaking water). Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 3Return the browned lamb to the pot. Ensure the lamb is mostly submerged in liquid. If not, add a little more broth or water.
- 4Cover the pot loosely and reduce heat to low. Simmer gently for at least 2.5 to 3 hours, or until the lamb is melt-in-your-mouth tender. Stir occasionally to prevent sticking.
Finishing and Serving
- 1Once the lamb is tender, remove the cinnamon stick. Taste and adjust seasoning if necessary.
- 2Stir in the toasted, chopped walnuts just before serving. This adds a lovely texture and nutty flavor.
- 3Ladle the Armenian Lamb Stew into bowls and garnish with fresh chopped parsley. Serve hot with rice, pilaf, or crusty bread.
Nutrition Information
- Calories
- 721 kcal
- Protein
- 55 g
- Fat
- 42 g
- Carbs
- 29 g
| Nutrient | Per serving |
|---|---|
| Calories | 721 kcal |
| Protein | 55 g |
| Fat | 42 g |
| Carbs | 29 g |
Tips
- Browning the lamb in batches ensures a good sear and avoids overcrowding the pot, which would steam the meat instead of browning it.
- For extra tenderness and depth of flavor, consider cooking the stew for an additional hour; the longer it stews, the more the flavors meld.
- This stew pairs wonderfully with a side of plain yogurt or a dollop of sour cream to cut through its richness.