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5
from 1 vote
Lamb and Apricot Stew
The apricot lends wonderful sweetness to gamey lamb in this hearty stew.
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
servings
Calories:
731
kcal
Author:
Stefani
Ingredients
2
T
oil
I used olive oil
2
shallots
diced
2
garlic cloves
minced
1
t
ground cinnamon
3
whole cloves
1
lb
400 g boned leg of lab, cubed
14
oz
can
400 g of chopped tomatoes
1
C
1/2 pint of water
10-14
dried apricots
1
dried chili
finely chopped (I didn't have any on hand so I used 1 t hot sauce)
1
sprig of rosemary
chopped (We had some growing in our backyard. I was excited to get to use it. I used several sprigs.)
1
t
clear honey
I used a regular non-clear clover honey
Chopped toasted almonds to garnish
I didn't toast them
Salt and pepper
It didn't need it
US Customary
-
Metric
Instructions
Heat the oil in a large pot. Add the shallot and garlic. Saute for 5 minutes.
Stir in the ground cinnamon and cloves. Fry for 1 minute.
Add the lamb. Cook for 5-6 minutes. Stir until browned.
Add the tomatoes, water, apricots, chili, rosemary, and nutmeg. Bring to a boil.
Cover the pan. Reduce the heat and leave to simmer for 45 minutes.
Stir in the honey and cook for 15-20 minutes, until the lamb is tender.
Serve garnished with some chopped almonds.
Nutrition
Calories:
731
kcal
|
Carbohydrates:
11
g
|
Protein:
10
g
|
Fat:
73
g
|
Saturated Fat:
5
g
|
Cholesterol:
30
mg
|
Sodium:
34
mg
|
Potassium:
320
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
505
IU
|
Vitamin C:
1
mg
|
Calcium:
19
mg
|
Iron:
1.4
mg