CookingLight diet CookingLight diet

Moroccan Lamb and Apricot Stew

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Photo: Antonis Achilleos; Styling: Gerri Williams
Prep Time
30 Mins
Cook Time
6 Hours
Total Time
6 Hours 30 Mins
Yield
Serves 6
November 2011
RECIPE BY MyRecipes

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

Nutritional Information

  • Calories 462
  • Fat 19g
  • Satfat 5g
  • Protein 41g
  • Carbohydrate 31g
  • Fiber 3g
  • Cholesterol 122mg
  • Sodium 656mg

How to Make It

Step 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.

Step 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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