Middle Eastern Lamb Stew


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 teaspoon salt
1/4 teaspoon black pepper
3 cups hot cooked noodles


  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.

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