2 pounds trimmed lamb shoulder or lamb leg, cut into 2-in. cubes
1/2 cup chopped fresh cilantro
1/2 cup golden raisins
1 tablespoon fresh lemon juice (from 1 lemon)
Sat Fat 7g
Unsat Fat 9g
Calcium 7% DV
Potassium 20% DV
Added sugars 0g
How to Make It
Combine stock, onion, barley, apricots, tomato paste, salt, cumin, coriander, red pepper, garlic, and cinnamon sticks in a 5- to 6-quart slow cooker.
Heat a large nonstick skillet over medium-high. Cook lamb in 2 batches, turning occasionally, until browned on all sides, about 8 minutes. Add browned lamb to slow cooker. Cover, and cook on low 8 hours. Discard cinnamon sticks.
Turn off slow cooker; stir in cilantro, raisins, and lemon juice just before serving.
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I thought this was just okay. Maybe even a little bad. I followed the instructions and bought the whole-grain barley (not pearled) but I still felt like everything just melted together in the pot. Including the apricots. I'm no pro with a slow cooker, and I admittedly stirred it halfway through (does that ruin a meal?), but still, this is not going to be one for the recipe book. I'll be working through the leftovers for a long time.