Middle Eastern Lamb Stew

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Middle Eastern Lamb Stew."  05 December 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/middle-eastern-lamb-stew-recipe.htm>  08 July 2008.

Yield: Makes 6 servings
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Ingredients:
1-1/2
pounds lamb for stew

2
tablespoons all-purpose flour

1
tablespoon vegetable oil

1-1/2
cups beef broth

1
cup chopped onion

1/2
cup chopped carrots

1
clove garlic, minced

1
tablespoon tomato paste

1/2
teaspoon ground cumin

1/2
teaspoon red pepper flakes

1/4
teaspoon ground cinnamon

1/2
cup chopped dried apricots

1
teaspoon salt

1/4
teaspoon black pepper

3
cups hot cooked noodles



Preparation:
1.
Coat lamb cubes with flour; set aside. Heat oil in large nonstick skillet over medium-high heat until hot. Brown half of lamb and transfer to slow cooker; repeat with remaining lamb. Add broth, onion, carrots, garlic, tomato paste, cumin, red pepper and cinnamon. Cover and cook on LOW 3 hours.

2.
Stir in apricots, salt and pepper. Cover and cook on LOW 2 to 3 hours, or until lamb is tender and sauce is thickened. Serve lamb over noodles.





This recipe appears in: Middle Eastern