Moroccan Lamb and Apricot Stew

Photo: Antonis Achilleos; Styling: Gerri Williams

Yield: Serves 6
Cost per Serving: $3.48
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Recipe Time

Cook Time:
Prep Time:
Total: 6 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 462
  • Fat: 19g
  • Saturated fat: 5g
  • Protein: 41g
  • Carbohydrate: 31g
  • Fiber: 3g
  • Cholesterol: 122mg
  • Sodium: 656mg


  • 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


  1. 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. 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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