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Middle Eastern Lamb Stew
Makes 6 servings
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Ingredients
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1-1/2
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pounds lamb for stew
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2
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tablespoons all-purpose flour
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1
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tablespoon vegetable oil
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1-1/2
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cups beef broth
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1
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cup chopped onion
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1/2
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cup chopped carrots
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1
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clove garlic, minced
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1
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tablespoon tomato paste
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1/2
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teaspoon ground cumin
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1/2
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teaspoon red pepper flakes
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1/4
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teaspoon ground cinnamon
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1/2
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cup chopped dried apricots
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1
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teaspoon salt
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1/4
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teaspoon black pepper
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3
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cups hot cooked noodles
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Slow Cooker Directions
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1. Coat lamb cubes with flour; set aside. Heat oil in large nonstick skillet over medium-high heat until hot. Brown half of lamb and transfer to slow cooker; repeat with remaining lamb. Add broth, onion, carrots, garlic, tomato paste, cumin, red pepper and cinnamon. Cover and cook on LOW 3 hours.
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2. Stir in apricots, salt and pepper. Cover and cook on LOW 2 to 3 hours, or until lamb is tender and sauce is thickened. Serve lamb over noodles.
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© Publications International, Ltd.
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