Slow Cooker Lamb Stew with Apricots

We saw the basis for this recipe at a 4-H presentation. We adapted it to our taste and love it. The coriander, cumin, cinnamon, allspice, clove, and dried apricot mixture really makes this lamb stew extra special.

INGRIDIENT

½ cup all-purpose flour

2 teaspoons paprika

2 teaspoons ground black pepper, divided, or more to taste

2 pounds cubed lamb stew meat

1 ½ tablespoons olive oil

1 large onion, chopped

¼ cup chopped jalapeno pepper (Optional)

2 cloves garlic, finely chopped

½ cup chopped dried apricots

1 teaspoon ground cumin, or more to taste

1 teaspoon ground coriander, or more to taste

1 teaspoon ground cinnamon, or more to taste

1 teaspoon ground allspice, or more to taste

1 whole clove, or more to taste

2 (14.5 ounce) cans stewed tomatoes

2 tablespoons brown sugar

6 medium potatoes, peeled and cut into chunks

6 medium carrots, peeled and chopped

1 cup beef broth, or more as needed

1 pinch salt to taste (Optional)

DIRECTION

Step: 1

Mix flour, paprika, and 1 teaspoon black pepper together in a bowl. Pour over lamb meat and mix. Place in the bottom of a slow cooker.

Step: 2

Heat olive oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Add jalapeno and garlic; continue to cook and stir until onion starts to brown, about 5 minutes more. Mix in apricots. Add remaining 1 teaspoon black pepper, cumin, coriander, cinnamon, allspice, and clove. Cook and stir, 1 to 2 minutes. Add tomatoes and brown sugar. Mix well.

Step: 3

Pour mixture over the lamb in the slow cooker. Add potatoes and carrots; stir well. Pour in 1 cup beef broth, or 2 cups for a soupier consistency. Season with salt.

Step: 4

Cover and cook until carrots and potatoes are tender and lamb is no longer pink, on Low for 8 to 9 hours, or High for 4 to 6 hours.

NUTRITION FACT

Per Serving: 327 calories; protein 20.4g; carbohydrates 45.2g; fat 7.9g; cholesterol 49.4mg; sodium 351.1mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.

(Quail) Egg Salad Sandwiches on a Stick Author : Buckwheat Queen

1-2-3 Jambalaya Author : From the Kitchen at Johnsonville Sausage

1-Pot, 3-Bean Chicken Stew Author : Jean Carper

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed