Lamb Stew With Apricots

Ingredients

• 6 tablespoons butter
• 2 pounds lean lamb, cubed
• 2 medium onions, chopped
• 2 teaspoons lemon juice, or to taste
• 1 teaspoon salt, or to taste
• ¼ teaspoon pepper
• 2 cups boiling lamb stock or water
• 1 teaspoon cinnamon
• ¼ cup seedless raisins
• 16 dried apricot halves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1173 calories; 115 grams fat; 60 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 12 grams protein; 146 milligrams cholesterol; 601 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Melt the butter in a deep pot, add the lamb and brown it on all sides (about 10 minutes). Add the onions and cook until transparent. Add the lemon juice, salt, pepper and boiling lamb stock, stir, cover and simmer 1 hour.
2. Add the cinnamon, raisins and apricots, cover and simmer 45 minutes, or until the meat is tender. Serve with pilaf.

2 hours