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Spiced Lamb Stew with Apricots

 Spiced Lamb Stew with Apricots
My family loves lamb, especially my son. During his first year of college, he claimed to be a vegetarian. When he came home, I had a pot of this slow-cooked lamb stew simmering on the counter. When my husband and I wanted to eat dinner, there were only a few shreds of meat left floating in the gravy—and my son confessed that he was the culprit!—Arlene Erlbach, Morton Grove, Illinois
5 ServingsPrep: 30 min. Cook: 5 hours


  • 2 pounds lamb stew meat, cut into 3/4-inch cubes
  • 3 tablespoons butter
  • 1-1/2 cups chopped sweet onion
  • 3/4 cup dried apricots
  • 1/2 cup orange juice
  • 1/2 cup chicken broth
  • 2 teaspoons paprika
  • 2 teaspoons ground allspice
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cardamom
  • Hot cooked couscous
  • Chopped dried apricots, optional


  • In a large skillet, brown lamb in butter in batches. With a slotted
  • spoon, transfer to a 3-qt. slow cooker. In the same skillet, saute
  • onion in drippings until tender. Stir in the apricots, orange juice,
  • broth and seasonings; pour over lamb.
  • Cover and cook on high for 5-6 hours or until meat is tender. Serve
  • with couscous. Sprinkle with chopped apricots if desired.
  • Yield: 5 servings.

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Spiced Lamb Stew with Apricots (continued)

Nutritional Facts: 1 cup (calculated without couscous) equals 404 calories, 17 g fat (8 g saturated fat), 136 mg cholesterol, 975 mg sodium, 24 g carbohydrate, 5 g fiber, 38 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.