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Spiced Lamb Stew with Apricots Recipe

Spiced Lamb Stew with Apricots Recipe

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. At dinnertime, my husband and I found only a few shreds of meat left floating in the gravy. My son confessed that he was the culprit! —Arlene Erlbach, Morton Grove, Illinois
TOTAL TIME: Prep: 30 min. Cook: 5 hours YIELD:5 servings


  • 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


  • 1. 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.
  • 2. 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.

Recipe Note

Test Kitchen Tip

  • Not a fan of lamb? That's okay, the flavors meld wonderfully with pork too. Substitute cubed pork shoulder for the lamb stew meat.
  • Nutritional Facts

    1 cup (calculated without couscous): 404 calories, 17g fat (8g saturated fat), 136mg cholesterol, 975mg sodium, 24g carbohydrate (15g sugars, 5g fiber), 38g protein.

    Reviews for Spiced Lamb Stew with Apricots

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    danpas336 User ID: 4620962 184273
    Reviewed Jul. 16, 2014

    "I made this yesterday for supper. It was simply delicious. After putting all the ingredients together in my slow cooker, I thought the smell of the spices was too strong. But I was wrong. The stew tasted great. I did add 4 carrots (slices) and a cup of fresh peas. I also doubled the chicken stock and orange juice. Turned out great. Will certainly make this again."

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