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Lamb Stew Recipe | Recipes From A Pantry
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Lamb and Apricot Stew

An easy lamb and apricot stew for colder months.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 658kcal

Ingredients

For the apricot and lamb stew:

  • 2 tbsp extra virgin olive oil
  • 300 g lean lamb cubed
  • 1 tsp cumin seeds
  • 2 garlic cloves crushed
  • 400 g onions finely sliced
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 300 g can apricots drained
  • 400 g can plum tomatoes
  • 400 g can chick peas rinsed and drained
  • 400 g can aduki beans rinsed and drained
  • 200 ml lamb or chicken stock
  • 1 tbsp tomato puree
  • Salt
  • Ground black pepper

For the Mediterranean couscous:

  • 4 tbsp flaked almonds
  • 450 g couscous
  • 480 g chopped roasted red peppers
  • 2 tbsp chopped parsley
  • 2 tbsp chopped mint
  • Zest and juice of 1 lemon
  • Salt
  • Ground black pepper

Instructions

For the lamb and apricot stew.

  • Heat 1 tbsp of oil in a heavy based saucepan and brown the lamb on all sides then remove from the pan, set aside and wipe the pan clean.
  • Return the saucepan to the fire and then toast the cumin seeds for a min until fragrant before adding in the onions and garlic and cooking for about 8 mins until soft.
  • Then return the lamb to the pan, add in the rest of the ingredients of the stew, bring to the boil, cover and simmer on a low heat for 1 hour, or until the lamb is tender. Stir occasionally adding a little more stock if necessary.

For the Mediterranean couscous.

  • Heat a frying pan and toast the flaked almonds until golden and then remove almonds from the hot pan. Keep an eye on the almonds as they burn very easily.
  • Prepare the couscous as per the instructions on the packet (I generally add an equal volume of boiling water to the couscous), and when done fluff it and transfer to a large dish.
  • Mix in the peppers, herbs, lemon juice and seasoning, stir well before sprinkling the flaked almonds on top.

Notes

Slightly adapted from a James Martin recipe.

Nutrition

Calories: 658kcal | Carbohydrates: 101g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 1470mg | Potassium: 1138mg | Fiber: 14g | Sugar: 11g | Vitamin A: 1770IU | Vitamin C: 56.3mg | Calcium: 172mg | Iron: 6.2mg