Moroccan Lamb and Apricot Stew |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 1 |
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Ingredients:
4 tablespoons olive oil |
2 1/2-lb. boneless leg of lamb, trimmed, cut into 1 1/2-inch pieces |
salt |
1 1/2 onions, chopped |
4 cloves garlic, finely chopped |
1 1/2 cups low-sodium chicken broth |
1 1/2 cups orange juice |
1 tablespoon grated orange zest |
1 cinnamon stick |
1 1/2 cups dried apricots, halved |
3 1/2 tablespoons chopped fresh mint |
Directions:
1. Warm oil in a large pot over medium-high heat. Sprinkle lamb with salt and add to pot. Cook, turning often, until brown on all sides, about 8 minutes total. Transfer to slow cooker.
2. Add onion and garlic to pot and cook, stirring often, until softened, about 3 minutes. Pour in broth and juice and bring to a boil, scraping up browned bits from bottom of 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. Remove and discard cinnamon stick before serving.
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