SPICED LAMB STEW WITH APRICOTS
My family loves lamb, especially my son. During his first year of college, he claimed to be a vegetarian. When he came home, I had a pot of this slow-cooked lamb stew simmering on the counter. At dinnertime, my husband and I found only a few shreds of meat left floating in the gravy. My son confessed that he was the culprit! -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown lamb in butter in batches. With a slotted spoon, transfer to a 3-qt. slow cooker. In the same skillet, saute onion in drippings until tender. Stir in the apricots, orange juice, broth and seasonings; pour over lamb., Cover and cook on high for 5-6 hours or until meat is tender. Serve with couscous. Sprinkle with chopped apricots if desired.
Nutrition Facts : Calories 404 calories, Fat 17g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 975mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 5g fiber), Protein 38g protein.
SPICY APRICOT LAMB CASSEROLE
Make and share this Spicy Apricot Lamb Casserole recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180.C.
- Cut lamb into cubes and cut apricots, if using, in half.
- Coat lamb in flour and place in a non-stick pan coated in oil to brown and seal in the juices.
- Place all remaining ingredients in a large oven-proof casserole dish (with a lid) and stir until combined.
- Place lid on casserole dish and cook for approx 90 mins or until vegetables are cooked to your liking.
- Serve over rice.
Nutrition Facts : Calories 443.3, Fat 21.9, SaturatedFat 9.4, Cholesterol 86.3, Sodium 624.5, Carbohydrate 37, Fiber 4.4, Sugar 23.5, Protein 25.9
SPICY APRICOT RIBS
I made these as part of several dishes I was doing, so I only did 10 ribs, but the sauce would be enough if you were making 1-1.5 kg of spareribs. It is a super easy recipe to make and the end result is wonderful. I always par boil my ribs as this is the way get tender ribs every time.
Provided by The Flying Chef
Categories Pork
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Serving size is if served as is with some rice if serving as part of other dishes easily serves 4.
- Bring some water, seasoned with pepper, Chinese five spice and beef stock, to a boil in a large saucepan, add ribs, simmer about 40 Min's or until you can pull meat from bone. (Time will depend on how many ribs you are making this can take up to 90 Min's if you are making are large quantity.).
- In a saucepan combine all sauce ingredients, except soy and cornflour, heat until apricot jam is well combined, mix soy and cornflour, add to sauce, stir until mixture thickens slightly.
- Place ribs in an oven proof dish and pour sauce over, coat ribs well and bake in a moderate oven (180c) for about 30-40 Min's longer if you have more ribs. Remove and stir to coat in sauce real well.
- Serve with extra dipping sauce if desired.
Nutrition Facts : Calories 229.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.1, Sodium 468.1, Carbohydrate 57.7, Fiber 0.8, Sugar 29.9, Protein 2.1
LAMB & APRICOT STEW
A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.
Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium
LAMB-AND-APRICOT STEW
This delicious Moroccan stew gets its flavor and fragrance from sweet dried fruit and exotic hints of spicy ginger and cinnamon. Not a fan of lamb? This stew is just as tasty with beef or skinless chicken thighs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h55m
Number Of Ingredients 10
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.)
Nutrition Facts : Calories 368 g, Fat 13 g, Fiber 3 g, Protein 40 g, SaturatedFat 4 g
SPICY MORROCCAN LAMB CASSEROLE
Make and share this Spicy Morroccan Lamb Casserole recipe from Food.com.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- 1.In a large pan, heat the oil until hot. Add the trimmed and cubed lamb, and fry until browned all over.
- 2.Add in the spices (Cumin, Coriander, Ginger, Cinnamon, Cayenne, Smoked Paprika and Chili Flakes) and stir the lamb so that the pieces are fully coated. Continue to fry for 2 minutes.
- 3.Add in the squished garlic cloves, onions and carrots, turn the heat down and cook for 5 minutes or so, stirring occasionally.
- 4.Add in the chicken stock, tomato puree and the tin of chopped tomatoes, stir and turn the heat down low.
- 5.Cook for at least 2 hours, stirring occasionally and adding more stock or water if the stew becomes too dry.
- 6.About 20 minutes before you want to serve, add in a can of drained chickpeas.
- 7.Season with salt and pepper and a squeeze of lemon juice.
- 8.Scatter with chopped fresh coriander and serve with a mound of fluffy couscous.
Nutrition Facts : Calories 219.2, Fat 9.6, SaturatedFat 1.4, Cholesterol 3.8, Sodium 385.7, Carbohydrate 27.3, Fiber 5.3, Sugar 6.3, Protein 7.6
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