Moroccan Lamb And Apricot Stew
- 4 tablespoons olive oil
- 2 1/2-lb. boneless leg of lamb, trimmed, cut into 1 1/2-inch pieces
- Salt
- 1 1/2 onions, chopped
- 4 cloves garlic, finely chopped
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups orange juice
- 1 tablespoon grated orange zest
- 1 cinnamon stick
- 1 1/2 cups dried apricots, halved
- 3 1/2 tablespoons chopped fresh mint
- Warm oil in a large pot over medium-high heat. Sprinkle lamb with salt and add to pot. Cook, turning often, until brown on all sides, about 8 minutes total. Transfer to slow cooker.
- Add onion and garlic to pot and cook, stirring often, until softened, about 3 minutes. Pour in broth and juice and bring to a boil, scraping up browned bits from bottom of pot. Pour into slow cooker; add orange zest and cinnamon stick. Cover and cook on low until lamb is fork-tender, 5 to 6 hours. Stir in apricots and mint. Season with additional salt, if desired. Remove and discard cinnamon stick before serving.
olive oil, lamb, salt, onions, garlic, chicken broth, orange juice, orange zest, cinnamon, dried apricots, fresh mint
Taken from www.myrecipes.com/recipe/moroccan-lamb-apricot-stew (may not work)