Moroccan Lamb and Apricot Stew

Name: Moroccan Lamb and Apricot Stew
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 cinnamon stick; 355 milliliters dried apricots, halved; 4 Tbsps chopped fresh mint; 4 cloves garlic, finely chopped; 1 kilograms boneless leg of lamb, trimmed, cut into 1 1/2-inch pieces; 355 milliliters low-sodium chicken broth; 4 Tbsps olive oil; 355 milliliters orange juice; 1 Tbsp grated orange zest; 6 servings Salt

Moroccan Lamb and Apricot Stew might be just the main course you are searching for. One portion of this dish contains around 27g of protein, 15g of fat, and a total of 358 calories. This gluten free, dairy free, and primal recipe serves 6. Autumn will be even more special with this recipe. A mixture of garlic, orange juice, mint, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert.

Instructions

Warm oil in a large pot over medium-high heat.

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Cooking Oil

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Pot

Sprinkle lamb with salt and add to pot. Cook, turning often, until brown on all sides, about 8 minutes total.

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Lamb

Salt

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Pot

Transfer to slow cooker.

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Slow Cooker

Add onion and garlic to pot and cook, stirring often, until softened, about 3 minutes.

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Garlic

Onion

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Pot

Pour in broth and juice and bring to a boil, scraping up browned bits from bottom of pot.

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Broth

Juice

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Pot

Pour into slow cooker; add orange zest and cinnamon stick. Cover and cook on low until lamb is fork-tender, 5 to 6 hours. Stir in apricots and mint. Season with additional salt, if desired.

Ingredients you will need

Cinnamon Stick