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Moroccan Lamb and Apricot Stew

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 30 mins
Cook time 6 hrs
Total time 6 hrs, 30 mins
Yield Serves 6

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

Nutrition Information

  • calories 462
  • fat 19 g
  • satfat 5 g
  • protein 41 g
  • carbohydrate 31 g
  • fiber 3 g
  • cholesterol 122 mg
  • sodium 656 mg

How to Make It

  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.