Taste of Home
Spiced Lamb Stew with Apricots
TOTAL TIME: Prep: 30 min. Cook: 5 hours
YIELD: 5 servings.
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
Ingredients
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2 pounds lamb stew meat, cut into 3/4-inch cubes
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3 tablespoons butter
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1-1/2 cups chopped sweet onion
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3/4 cup dried apricots
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1/2 cup orange juice
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1/2 cup chicken broth
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2 teaspoons paprika
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2 teaspoons ground allspice
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2 teaspoons ground cinnamon
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1-1/2 teaspoons salt
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1 teaspoon ground cardamom
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Hot cooked couscous
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Chopped dried apricots, optional
Directions
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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.
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2.
Cover and cook on high for 5-6 hours or until meat is tender. Serve with couscous. Sprinkle with chopped apricots if desired.
Nutrition 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.
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