Best Lamb And Apricot Stew Recipes

LAMB-AND-APRICOT STEW

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.)

LAMB AND APRICOT STEW

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.

APRICOT AND LAMB STEW

Steps:

• Heat oil and butter and brown meat cubes.
• Add onion, garlic and cinnamon and stir fry continuously.
• Add curry powder and turmeric and stir fry for 2 minutes.
• Season with salt and pepper.
• Add bay leaf, meat stock, jam and lemon juice.
• Reduce heat, cover and simmer until the meat is tender (about 1 hour).
• Add apricots and simmer for about 15 minutes.
• Remove bay leaf and serve with rice.