SPICED LAMB STEW WITH APRICOTS
My family loves lamb, especially my son. During his first year of college, he claimed to be a vegetarian. When he came home, I had a pot of this slow-cooked lamb stew simmering on the counter. At dinnertime, my husband and I found only a few shreds of meat left floating in the gravy. My son confessed that he was the culprit! -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown lamb in butter in batches. With a slotted spoon, transfer to a 3-qt. slow cooker. In the same skillet, saute onion in drippings until tender. Stir in the apricots, orange juice, broth and seasonings; pour over lamb., Cover and cook on high for 5-6 hours or until meat is tender. Serve with couscous. Sprinkle with chopped apricots if desired.
Nutrition Facts : Calories 404 calories, Fat 17g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 975mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 5g fiber), Protein 38g protein.
SPICY APRICOT LAMB CASSEROLE
Make and share this Spicy Apricot Lamb Casserole recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180.C.
- Cut lamb into cubes and cut apricots, if using, in half.
- Coat lamb in flour and place in a non-stick pan coated in oil to brown and seal in the juices.
- Place all remaining ingredients in a large oven-proof casserole dish (with a lid) and stir until combined.
- Place lid on casserole dish and cook for approx 90 mins or until vegetables are cooked to your liking.
- Serve over rice.
Nutrition Facts : Calories 443.3, Fat 21.9, SaturatedFat 9.4, Cholesterol 86.3, Sodium 624.5, Carbohydrate 37, Fiber 4.4, Sugar 23.5, Protein 25.9
SPICED LAMB MEATBALLS, ROAST APRICOTS & FREGULA
Make the most of late-summer apricots in our moreish spiced lamb meatball casserole, baked with juicy roast apricots and fregula or giant couscous
Provided by Esther Clark
Categories Dinner
Time 1h5m
Number Of Ingredients 17
Steps:
- Heat the oven to 180C/160C fan/gas 4. Arrange the apricots on a baking tray cut-side down and roast for 10 mins. Remove from the oven and set aside.
- Heat 2 tbsp oil in a large, shallow flameproof casserole over a low-medium heat. Cook the onion with a pinch of salt for 15 mins until golden brown and caramelised. Stir in the garlic and ras el hanout and cook for 1 min more. Tip in the tomatoes, tomato purée and harissa, and cook for another 5 mins. Stir in the stock and remove from the heat.
- For the meatballs, combine the lamb mince, breadcrumbs, chilli, coriander, cinnamon, egg yolk and most of the parsley in a large bowl with a pinch of salt, squishing the mixture together using your hands for around 5 mins. Form into 10 meatballs, weighing for accuracy if you like. Heat the remaining oil in a large frying pan over a medium heat and fry the meatballs for 5 mins until evenly golden.
- Stir the fregula and some seasoning into the casserole, then nestle in the meatballs and roasted apricots. Bring to a simmer, then bake in the oven, uncovered, for 15-20 mins or until the meatballs are cooked through. Scatter with the reserved parsley before serving.
Nutrition Facts : Calories 498 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 1 milligram of sodium
LAMB-AND-APRICOT STEW
This delicious Moroccan stew gets its flavor and fragrance from sweet dried fruit and exotic hints of spicy ginger and cinnamon. Not a fan of lamb? This stew is just as tasty with beef or skinless chicken thighs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large heavy pot, heat oil over medium-high. Season lamb with salt and pepper and cook, stirring occasionally, until browned, 9 minutes. With a slotted spoon, transfer lamb to a plate. Add onion and garlic and cook until onion is softened, 5 minutes. Return lamb to pot, along with tomatoes, ginger, cinnamon, and 2 cups water; season with salt and pepper. Cover and transfer to oven; cook 45 minutes.
- Stir in apricots, cover, and cook until lamb is tender, 45 minutes more. Serve stew sprinkled with almonds. (To store, refrigerate in an airtight container, up to 3 days.)
Nutrition Facts : Calories 368 g, Fat 13 g, Fiber 3 g, Protein 40 g, SaturatedFat 4 g
SPICY MORROCCAN LAMB CASSEROLE
Make and share this Spicy Morroccan Lamb Casserole recipe from Food.com.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- 1.In a large pan, heat the oil until hot. Add the trimmed and cubed lamb, and fry until browned all over.
- 2.Add in the spices (Cumin, Coriander, Ginger, Cinnamon, Cayenne, Smoked Paprika and Chili Flakes) and stir the lamb so that the pieces are fully coated. Continue to fry for 2 minutes.
- 3.Add in the squished garlic cloves, onions and carrots, turn the heat down and cook for 5 minutes or so, stirring occasionally.
- 4.Add in the chicken stock, tomato puree and the tin of chopped tomatoes, stir and turn the heat down low.
- 5.Cook for at least 2 hours, stirring occasionally and adding more stock or water if the stew becomes too dry.
- 6.About 20 minutes before you want to serve, add in a can of drained chickpeas.
- 7.Season with salt and pepper and a squeeze of lemon juice.
- 8.Scatter with chopped fresh coriander and serve with a mound of fluffy couscous.
Nutrition Facts : Calories 219.2, Fat 9.6, SaturatedFat 1.4, Cholesterol 3.8, Sodium 385.7, Carbohydrate 27.3, Fiber 5.3, Sugar 6.3, Protein 7.6
LAMB STEW WITH APRICOTS
Provided by Robert Farrar Capon
Categories dinner, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a deep pot, add the lamb and brown it on all sides (about 10 minutes). Add the onions and cook until transparent. Add the lemon juice, salt, pepper and boiling lamb stock, stir, cover and simmer 1 hour.
- Add the cinnamon, raisins and apricots, cover and simmer 45 minutes, or until the meat is tender. Serve with pilaf.
Nutrition Facts : @context http, Calories 1149, UnsaturatedFat 50 grams, Carbohydrate 16 grams, Fat 116 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 61 grams, Sodium 601 milligrams, Sugar 11 grams, TransFat 0 grams
SPICY LAMB STEW WITH APRICOTS AND CARDAMOM
Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Serve the stew over the Saffron-Cardamom Rice or plain basmati rice.
Categories Soup/Stew Fruit Ginger Lamb Onion Stew Dinner Apricot Meat Winter Clove Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients in large bowl. Add lamb and toss to coat. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes. Add minced ginger and stir 1 minute. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
- Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.
MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT
This hearty and healthy stew is perfect to share with your friends and family
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
- Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
- Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.
Nutrition Facts : Calories 441 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Protein 34 grams protein
MOROCCAN SLOW-COOKED LAMB
Categories Soup/Stew Ginger Lamb Tomato Stew Dinner Apricot Chickpea Winter Cinnamon Coriander Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
- Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
- Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
MOROCCAN LAMB STEW WITH APRICOTS
The lamb gets mellow from cooking until tender, and the warm spices take away any overly "lamby" flavor. The apricots, cilantro, and pine nuts are a wonderful combination. This stew took very little time or effort--very nice for a complex-flavored dish like this. This would be great with crusty bread, served over couscous, or with chickpeas added in for a heartier meal.
Provided by Jasmine
Time 2h25m
Yield 4
Number Of Ingredients 19
Steps:
- Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
- Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
- Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
- Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.
Nutrition Facts : Calories 552.6 calories, Carbohydrate 40.9 g, Cholesterol 125.5 mg, Fat 24.8 g, Fiber 7.4 g, Protein 44.5 g, SaturatedFat 6.5 g, Sodium 1129.7 mg, Sugar 26.1 g
LAMB & APRICOT STEW
A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.
Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium
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