Slow Cooker Lamb Stew with Apricots

We saw the basis for this recipe at a 4-H presentation. We adapted it to our taste and love it. The coriander, cumin, cinnamon, allspice, clove, and dried apricot mixture really makes this lamb stew extra special.

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 327 Calories

Ingredients

• 2 tablespoons brown sugar
• ½ cup all-purpose flour
• 1 large onion, chopped
• 1 ½ tablespoons olive oil
• 2 (14.5 ounce) cans stewed tomatoes
• 2 teaspoons paprika
• 2 cloves garlic, finely chopped
• 1 teaspoon ground cumin, or more to taste
• ½ cup chopped dried apricots
• 1 teaspoon ground cinnamon, or more to taste
• 2 pounds cubed lamb stew meat
• ¼ cup chopped jalapeno pepper (Optional)
• 1 teaspoon ground coriander, or more to taste
• 1 teaspoon ground allspice, or more to taste
• 1 whole clove, or more to taste
• 6 medium potatoes, peeled and cut into chunks
• 6 medium carrots, peeled and chopped
• 1 cup beef broth, or more as needed
• 1 pinch salt to taste (Optional)
• 2 teaspoons ground black pepper, divided, or more to taste

Recipe Instructions

Step 1

Mix flour, paprika, and 1 teaspoon black pepper together in a bowl. Pour over lamb meat and mix. Place in the bottom of a slow cooker.

Step 2

Heat olive oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Add jalapeno and garlic; continue to cook and stir until onion starts to brown, about 5 minutes more. Mix in apricots. Add remaining 1 teaspoon black pepper, cumin, coriander, cinnamon, allspice, and clove. Cook and stir, 1 to 2 minutes. Add tomatoes and brown sugar. Mix well.

Step 3

Pour mixture over the lamb in the slow cooker. Add potatoes and carrots; stir well. Pour in 1 cup beef broth, or 2 cups for a soupier consistency. Season with salt.

Step 4

Cover and cook until carrots and potatoes are tender and lamb is no longer pink, on Low for 8 to 9 hours, or High for 4 to 6 hours.