How to Make Slow Cooker Lamb Stew with Apricots - A Step-by-Step Guide

Slow Cooker Lamb Stew with Apricots is a hearty and comforting dish that is perfect for a cozy winter night. The tender pieces of lamb slow-cooked in a flavorful broth with sweet and tangy apricots create a unique and delicious flavor combination that will delight your taste buds. This recipe is also incredibly easy to prepare, making it the perfect option for a low-effort, high-reward dinner.

The slow cooker is a fantastic tool for creating tender and flavorful stew, as it allows the...

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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 (Optional)
  • 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 (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 4 hrs 15 mins
  • Total Time: 4 hrs 35 mins
  • Servings: 10

  • 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

    327 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 49mg
    • Sodium: 351mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 6g
    • Total Sugars: 13g
    • Protein: 20g
    • Vitamin C: 37mg
    • Calcium: 86mg
    • Iron: 4mg
    • Potassium: 1159mg