TLC Cooking "Middle Eastern Lamb Stew"

Middle Eastern Lamb Stew

YIELD Makes 6 servings
See Cooking Videos

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:

Slow Cooker Directions

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.
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

Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.

Try this Cafe Du Monde Beignets recipe provided by Miss Louisiana, Katherine Putnam.