10 Reviews of Fragrant Lamb Stew with Dried Fruits

From: Bergy

On Aug 21, 2001

This recipe is heavenly! We all enjoyed it and my guests would not leave if I didn't share the recipe with them. Thankyou for a recipe I will.enjoy many times over.

From: JustJanS

On Jun 27, 2002

Bergy originally suggested this recipe as one we would like. Thanks Bergy! I'm normally put off by so many ingredients, but it was really easy to assemble (and that didn't take nearly as long as bijoudog suggested). Our cilantro was a bit sad, so I used a combo of mint and parsley instead, and didn't put the carrots in it. I made this with prunes, apricots, and a few pieces of crystalised ginger for the fruit. We had this over couscous with currants onions, and preserved lemon.

From: Evie*

On Apr 13, 2002

I scaled this for 4 servings. This is absolutely delicious! Every bite was like a different blend of flavours. Loved the addition of the nuts and fruits. (I used apricots, raisins and prunes)This will be a favourite. Thanks for posting. =)

From: Roberto Vesco

On Aug 20, 2004

I sell lots of dried fruits. Finally a recipe I can use them in. I added coconut milk to this recipe to make a good thing even better. http://www.intlfoodsource.com

From: arira

On Sep 21, 2004

I made this dish for friends. It was delicious. Every body wanted the recipe. A real winner.

From: mojomuppet

On Feb 18, 2008

please please make this. i was scared about halfway through but once the dried fruit caught up with the rest of the flavors it was AWSOME.

From: EdwardWP

On Apr 20, 2006

This is definitely not a recipe suitable for the addition of coconut milk. Cook is as is and enjoy it. I did and my guests enjoyed it immensely

From: Chef k mmy

On Nov 5, 2009

Everything you read about this recipe is true. i made it last night adding an extra lb of lamb it was marvelous! We paired it with couscous and butternut squash. Better than any restaurant. oh, and the aroma!!! YUMMM-O!

From: Heather U.

On Jan 20, 2005

bijoudog, I prepared your lamb stew last night, using coconut milk instead of water, and set it up to cook slowly all day today. While the meat was tender, I'm sorry to say I didn't enjoy the flavor of the sauce as much as I'd anticipated. I usually enjoy savory dishes that call for fruits, and I especially love curries, but I guess it wasn't meant to be for me and this dish. Thanks for posting nevertheless! (I'm not rating this dish because my adaptations might be what made a less tasty result for us.)

From: Chef #828025

On Sep 28, 2008

5 stars This was a hit with all the people I asked to be guinea pigs. The recipe is fabulous. . . preparation take almost as much time as cooking. . .especially if you spend lots of time trimming the leg of lamb. . .but it was worthwhile and definitely a keeper. I used only craisons and apricots, and everything fresh. . .ginger, etc. The stew was, truly a fragrant combination of all great things.