Lamb Stew With Apricots
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons butter
- 2pounds lean lamb, cubed
- 2medium onions, chopped
- 2teaspoons lemon juice, or to taste
- 1teaspoon salt, or to taste
- ¼teaspoon pepper
- 2cups boiling lamb stock or water
- 1teaspoon cinnamon
- ¼cup seedless raisins
- 16dried apricot halves
Nutritional analysis per serving (6 servings)
1149 calories; 116 grams fat; 61 grams saturated fat; 0 grams trans fat; 46 grams monounsaturated fat; 5 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 12 grams protein; 602 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a deep pot, add the lamb and brown it on all sides (about 10 minutes). Add the onions and cook until transparent. Add the lemon juice, salt, pepper and boiling lamb stock, stir, cover and simmer 1 hour.
- Step 2
Add the cinnamon, raisins and apricots, cover and simmer 45 minutes, or until the meat is tender. Serve with pilaf.
Private Notes
Comments
Worked well with chicken stock, didn't have lamb stock and wanted more flavor than just water.
Used leg of lamb steak, and used a stick of cinnamon that was ground in a spice grinder.
Fabulous even with plain brown rice.
Very easy to prepare and very delicious to eat. Added carrots, used chicken broth and yellow raisins. A winner.
Tasty one pot stew. Halved the lamb and added a variety of root vegetables
Worked well with chicken stock, didn't have lamb stock and wanted more flavor than just water.
Used leg of lamb steak, and used a stick of cinnamon that was ground in a spice grinder.
Fabulous even with plain brown rice.