Bay Scallop Chowder
Lamb with Carrots and Apricots
A Moroccan-influenced lamb stew.
330
12 servings
Serve this savory dish with couscous. You can also substitute beef for the lamb.
Ingredients
-
3 pounds boneless lean lamb, cut in 1-inch cubes, or lamb stew meat
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1/2 cup flour
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4 tablespoons canola oil, divided
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2 cups onion, vertically sliced
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4 cups carrots, thinly sliced on the diagonal
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2 tablespoons country Dijon mustard
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3/4 teaspoon dried thyme leave
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1 1/2 teaspoons Kosher salt
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2 cans (14-ounce) lower-sodium chicken broth
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2 cups dried apricots, quartered
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Chopped fresh mint
Instructions
- In a large plastic bag, combine lamb and flour; toss well. In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Add lamb, in batches, and cook until browned on all sides. Transfer to a large slow cooker.
- Add remaining 1 tablespoon oil to skillet, add onion and carrots, and cook 4 minutes. Add to slow cooker. Add mustard, thyme, salt, pepper, broth and apricots to slow cooker; stir well. Cover and cook on low for 5 hours or until lamb is tender. Garnish with chopped mint.
Recipe by Jean Kressy.
Nutritional Info (per serving)
- Calories 420
- Fat 25g
- Saturated Fat 9g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 11g
- Cholesterol 85mg
- Sodium 410mg
- Potassium 710mg
- Carbohydrates 25g
- Fiber 3g
- Sugars 15g
- Protein 24g
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