North African Style Lamb & Apricot Stew Recipe

"This lamb stew has many layers of flavors if you have a plain pallete I recommend passing this one by. It's best if made a day ahead to let the flavor develop. Serve over rice or couscous, or with just a loaf of crusty bread French bread."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (448.8 g)
Calories 427.2
Total Fat - 14.2 g
Saturated Fat - 3.8 g
Cholesterol - 98.6 mg
Sodium - 313.1 mg
Total Carbohydrate - 37.1 g
Dietary Fiber - 5.6 g
Sugars - 17.9 g
Protein - 35.3 g
Calcium - 86.1 mg
Iron - 5.1 mg
Vitamin C - 33.6 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

In a large Dutch oven, heat the oil. Season the lamb cubes all over with salt and pepper. Add the lamb cubes to skillet then brown on all sides. Remove to a plate. Add onions, cook until translucent. Add garlic, saute 1 minute.

Step 2

Add the curry and soy sauce, both bell peppers and pepper flakes; cook 6-8 minutes.

Step 3

Add the remaining 6 ingredients. Bring to a medium boil, reduce heat and simmer for 1 1/2 to 2 hours, seasoning again with salt and pepper about halfway through and again at the end.