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. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 358 calories, 27g of protein, and 15g of fat per serving. From preparation to the plate, this recipe takes approximately 6 hours and 30 minutes. A mixture of garlic, , chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert. It is perfect for Autumn.

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