Slow Cooker Lamb Stew with Apricots recipe
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Ingredients
- 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 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
Nutrition Info
- 326.5 caloriescarbohydrate: 45.2 gcholesterol: 49.4 mgfat: 7.9 gfiber: 6.2 gprotein: 20.4 gsaturatedFat: 2.2 gservingSize: -sodium: 351.1 mgsugar: 12.5 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Lamb Stew with Apricots
Directions
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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.
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.
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.
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.