LAMB STEW WITH APRICOTS
Provided by Robert Farrar Capon
Categories dinner, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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.
- Add the cinnamon, raisins and apricots, cover and simmer 45 minutes, or until the meat is tender. Serve with pilaf.
Nutrition Facts : @context http, Calories 1149, UnsaturatedFat 50 grams, Carbohydrate 16 grams, Fat 116 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 61 grams, Sodium 601 milligrams, Sugar 11 grams, TransFat 0 grams
LAMB-AND-APRICOT STEW
This delicious Moroccan stew gets its flavor and fragrance from sweet dried fruit and exotic hints of spicy ginger and cinnamon. Not a fan of lamb? This stew is just as tasty with beef or skinless chicken thighs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large heavy pot, heat oil over medium-high. Season lamb with salt and pepper and cook, stirring occasionally, until browned, 9 minutes. With a slotted spoon, transfer lamb to a plate. Add onion and garlic and cook until onion is softened, 5 minutes. Return lamb to pot, along with tomatoes, ginger, cinnamon, and 2 cups water; season with salt and pepper. Cover and transfer to oven; cook 45 minutes.
- Stir in apricots, cover, and cook until lamb is tender, 45 minutes more. Serve stew sprinkled with almonds. (To store, refrigerate in an airtight container, up to 3 days.)
Nutrition Facts : Calories 368 g, Fat 13 g, Fiber 3 g, Protein 40 g, SaturatedFat 4 g
SPICED LAMB STEW WITH APRICOTS
My family loves lamb, especially my son. During his first year of college, he claimed to be a vegetarian. When he came home, I had a pot of this slow-cooked lamb stew simmering on the counter. At dinnertime, my husband and I found only a few shreds of meat left floating in the gravy. My son confessed that he was the culprit! -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown lamb in butter in batches. With a slotted spoon, transfer to a 3-qt. slow cooker. In the same skillet, saute onion in drippings until tender. Stir in the apricots, orange juice, broth and seasonings; pour over lamb., Cover and cook on high for 5-6 hours or until meat is tender. Serve with couscous. Sprinkle with chopped apricots if desired.
Nutrition Facts : Calories 404 calories, Fat 17g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 975mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 5g fiber), Protein 38g protein.
LAMB & APRICOT STEW
A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.
Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium
CHEZ PANISSE LAMB STEW WITH DRIED APRICOTS
An Alice Waters stew with middle eastern flavors, it's delicious served with plain rice or a simple pilaf.
Provided by Chef Kate
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the apricots in warm water for an hour or so while you prepare the rest of the stew.
- Season the lamb well with salt and pepper.
- Heat olive oil in a heavy bottomed pan over medium high heat--enough oil to cover the bottom of the pan.
- Add the lamb and brown it on all sides, working in batches if necessary--do not crowd the meat.
- Remove the meat to a plate and pour off and discard most of the fat/oil in the pan, leaving just a thin veil of oil.
- Add the onions and cook them until soft--about 7 minutes.
- Add the lamb back in, stir in the spices and mix well, and cook for another four minutes.
- Add enough water to come just to the top of the meat and bring to a boil, skimming any foam that rises to the top.
- Turn the heat down to a simmer, cover and cook for half and hour.
- Whhile the lamb is cooking, drain the apricots, reserving the liquid.
- Chop the apricots coarsely and add them to the lamb.
- Now keep the pan partially covered and continue to simmer for about another hour or until the lamb is tender.
- Stir occasionally and, if the liquid gets too low, add some of the reserved apricot liquid.
- Wen the lamb is tender, skim any fat off the top, taste for salt and adjust seasonings as needed.
- Add the rose water (if you like--I do).
Nutrition Facts : Calories 649, Fat 45.4, SaturatedFat 18.2, Cholesterol 136.2, Sodium 120.8, Carbohydrate 28.2, Fiber 3.6, Sugar 21.9, Protein 33.1
MOROCCAN LAMB STEW WITH APRICOTS
The lamb gets mellow from cooking until tender, and the warm spices take away any overly "lamby" flavor. The apricots, cilantro, and pine nuts are a wonderful combination. This stew took very little time or effort--very nice for a complex-flavored dish like this. This would be great with crusty bread, served over couscous, or with chickpeas added in for a heartier meal.
Provided by Jasmine
Time 2h25m
Yield 4
Number Of Ingredients 19
Steps:
- Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
- Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
- Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
- Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.
Nutrition Facts : Calories 552.6 calories, Carbohydrate 40.9 g, Cholesterol 125.5 mg, Fat 24.8 g, Fiber 7.4 g, Protein 44.5 g, SaturatedFat 6.5 g, Sodium 1129.7 mg, Sugar 26.1 g
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.
Provided by Dari Bailey
Categories Soups, Stews and Chili Recipes Stews
Time 4h35m
Yield 10
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 326.5 calories, Carbohydrate 45.2 g, Cholesterol 49.4 mg, Fat 7.9 g, Fiber 6.2 g, Protein 20.4 g, SaturatedFat 2.2 g, Sodium 351.1 mg, Sugar 12.5 g
LAMB SHANKS WITH APRICOTS AND CHICKPEAS
This stew, inspired by Moroccan tagines, is meant for lamb shanks, but lamb shoulder, cut in large chunks, would also work. As with most braises, this one improves after a night in the fridge, giving the flavors time to meld and deepen. You could even make it a few days before serving. The subtle commingling of onion, saffron and apricots is enchanting. Take the time to soak and cook dried chickpeas, if you can. Using canned is easier, but freshly cooked chickpeas taste far better (and their drained cooking liquid makes a delicious vegetarian broth).
Provided by David Tanis
Categories meat, tagine, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season lamb shanks generously with salt and pepper. Place in a Dutch oven or heavy-bottomed pot. Cover with 6 cups water, and bring to a boil over high heat. Reduce to a low simmer and cook, covered with lid ajar, for 1 hour. Remove shanks and reserve cooking liquid. Wipe out the pan. (You may cook the lamb shanks in advance, even a day ahead.)
- Set Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add onions and cook, stirring, until softened, about 5 minutes. Add 1 teaspoon garlic, bay leaf, saffron, tomato paste and paprika. Stir together and let sizzle for 1 minute, then add reserved lamb broth and bring to a boil. Add lamb shanks and apricots, cover with lid ajar and simmer for 1 1/2 hours, until meat is very tender, nearly falling off the bone.
- Remove shanks and place on a cutting board to cool. Add parsnips to simmering broth, and cook until tender, about 15 minutes. Taste broth and adjust seasoning. If necessary, reduce over medium-high heat to concentrate cooking juices.
- When shanks are cool enough to handle, remove the bones (use your hands). Cut the meat into large chunks and return to the pot to warm through. Transfer meat and sauce to a serving platter.
- To finish, warm remaining 2 tablespoons olive oil in a saucepan over medium heat. Add remaining 1/2 teaspoon garlic and let sizzle without browning, about 30 seconds. Add chickpeas and warm them through, about 5 minutes. Season lightly with salt, and toss with the chopped cilantro. Spoon chickpeas over lamb and sauce.
MOROCCAN LAMB WITH APRICOTS
Slow cooked Moroccan Lamb with apricots, chickpeas and lots of coriander.
Provided by tomlinbob
Time 1h15m
Yield Serves 3
Number Of Ingredients 15
Steps:
- Start by searing the lamb in a pan in 1 Tsp of olive oil or coconut oil and season. Whilst the meat is browning, in another pan add the entire contents of the passata and season, along with all the spices (turmeric, cumin, coriander, paprika, cinnamon and ginger) slice the apricots into halves and throw those into the pan as well and turn the heat to high.
- Once the lamb has browned, spoon it into the passata bring to the boil, place the lid on the pan and then simmer. Tip the diced onion and bell peppers in to the frying pan and cook for 8/10 mintues until softened, then add the sliced garlic and chillies and cook for another 2/3 minutes and add to the passata. Make sure you give the pan a good stir then chop up roughly a large bunch of coriander throw it in and stir
- Cook for about 40/50 minutes or until lamb is soft and tender then add in the drained chickpeas and cook for another 10 minutes. Serve with cous cous and a flat bread.
LAMB TAGINE WITH CHICKPEAS AND APRICOTS
Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous with a large pinch of saffron.
Provided by Bon Appétit Test Kitchen
Categories Lamb Dinner Apricot Spice Chickpea Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
- Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
- Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout , and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
- Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
- Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.
LAMB AND APRICOT STEW
Make and share this Lamb and Apricot Stew recipe from Food.com.
Provided by JustJanS
Categories Stew
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat half the oil in a large heavy based saucepan, add tomato capsicum, onion and mint and saute 5 minutes.
- Remove from pan.
- Heat the remaining oil, add the lamb pieces, stir quickly to brown on all sides.
- Return the vegetables to the pan, add the apricots and enough water to almost cover the meat.
- Bring to the boil, turn down the heat and cover and simmer for 1 hour.
- After the hour, season with salt and pepper.
- Check liquid content and add more if needed.
- Simmer 1 hour more until lamb is very tender.
- Serve with steamed or boiled rice, or couscous.
SPICY LAMB STEW WITH APRICOTS AND CARDAMOM
Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Serve the stew over the Saffron-Cardamom Rice or plain basmati rice.
Categories Soup/Stew Fruit Ginger Lamb Onion Stew Dinner Apricot Meat Winter Clove Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients in large bowl. Add lamb and toss to coat. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes. Add minced ginger and stir 1 minute. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
- Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.
LAMB WITH APRICOTS
When I was a new bride, I decided to prepare a special Hanukkah for my husband, David, and me to share. The star was this lamb entree, which had been one of my favorites when I was growing up. Dried apricots add a touch of sweetness to the tender lamb, which is gently spiced.-Rachel Delano, Tappahannock, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange zest. , Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds.
Nutrition Facts : Calories 280 calories, Fat 19g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 198mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
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