3 slender carrots, peeled and cut in 3/4-inch pieces
2 medium parsnips, peeled and cut in 3/4-inch pieces
How to Make It
Place lamb in a bowl; toss with flour, 1/2 tsp. salt and pepper.
Melt butter in a large skillet over medium-high heat. Add half of lamb and cook until browned, about 7 minutes. Transfer to a slow cooker. Repeat with remaining lamb. Pour broth into skillet, add remaining 3/4 tsp. salt and scrape pan with a wooden spoon. Add liquid, spices, onion, apricots, raisins, carrots and parsnips to slow cooker. Cover and cook over low heat until lamb is tender, about 5 1/2 hours.
This was delicious! I don't have a slow cooker, so I just cooked it on the stove at lowest heat for 5 hours. Still came out amazing though. I used Turkish dried apricots which might be a bit too sweet. Next time I will use the Royal apricots. I wonder if I could add chilies for some bite?
Delicious! I used 2.5 lb bone-in lamb stew meat, added more dried fruit (apple and prune), doubled the spices, substituted 1 qt vegetable broth for the beef broth and omitted the parsnips and cayenne. Cooked in the slow cooker all day (about 9 hours).
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