Middle Eastern Lamb Stew the Editors of Publications International, Ltd.
Makes 6 servings
|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|
|1/4||teaspoon black pepper|
|3||cups hot cooked noodles|
- 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.
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