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Stewed Lamb with Apricots

  • 1 tbsp. olive oil
  • 1 pound grass-fed lamb stew meat, diced
  • 2 garlic cloves, peeled and minced
  • 1 large onion, peeled and diced
  • 6-8 dried apricots, diced
  • 2 carrots, chopped
  • 1 red potato, cubed
  • ¼ cup raisins
  • ½ tsp. dried cinnamon
  • 2 pinches ground nutmeg
  • ½ tsp. cumin
  • ½ tsp. sea salt
  • 2 cups stock (beef, lamb, chicken, etc.)
  • 2 cups red wine (or 15 oz can of stewed tomatoes)
  • 1 red pepper, seeded and sliced thin
  • Parsley

Season lamb with salt, pepper and cumin and sauté 2-3 minutes.  Add garlic, onion, carrots, potatoes, apricots, raisins, cinnamon, nutmeg, cumin, sea salt, stock, and red wine.

Bring all ingredients to a boil, cover and cook on low heat 50 minutes to 1 hour. Add sliced peppers during the last 5 minutes of cooking. Garnish with parsley.