Spiced Lamb Stew with Apricots
My family loves lamb, especially my son. Once when he came home during his first year of college, I had a pot of my lamb stew simmering in the kitchen. When my husband and I were ready to eat dinner, there were only a few shreds of meat left floating in the gravy—and my son confessed he was the culprit!
—Arlene Erlbach, Morton Grove, IL
Prep: 30 min. • Cook: 5 hours • Makes: 5 servings
- 2 lbs. lamb stew meat, cut into ¾-in. cubes
- 3 Tbsp. butter
- 1 ½ cups chopped sweet onion
- ¾ cup dried apricots
- ½ cup orange juice
- ½ cup chicken broth
- 2 tsp. paprika
- 2 tsp. ground allspice
- 2 tsp. ground cinnamon
- 1 ½ tsp. salt
- 1 tsp. 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.
- 2. In the same skillet, saute onion in drippings until tender. Stir in the apricots, orange juice, broth and seasonings; pour over lamb.
- 3. Cover and cook on high for 5-6 hours or until meat is tender. Serve with couscous. Sprinkle with chopped apricots if desired.
1 cup: 404 cal., 17g fat (8g sat. fat), 136mg chol., 975mg sod., 24g carb. (15g sugars, 5g fiber), 38g pro.
