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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 Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 731kcal
Author: Stefani


  • 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


  • 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.


Calories: 731kcal | Carbohydrates: 11g | Protein: 10g | Fat: 73g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 34mg | Potassium: 320mg | Fiber: 1g | Sugar: 8g | Vitamin A: 505IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1.4mg