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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 analysis per serving (6 servings)
16 grams carbs; 147 milligrams cholesterol; 1149 calories; 46 grams monosaturated fat; 5 grams polyunsaturated fat; 61 grams saturated fat; 116 grams fat; 2 grams fiber; 602 milligrams sodium; 12 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Add the cinnamon, raisins and apricots, cover and simmer 45 minutes, or until the meat is tender. Serve with pilaf.
Private Notes
Comments
Worked well with chicken stock, didn't have lamb stock and wanted more flavor than just water.
Used leg of lamb steak, and used a stick of cinnamon that was ground in a spice grinder.
Fabulous even with plain brown rice.
Very easy to prepare and very delicious to eat. Added carrots, used chicken broth and yellow raisins. A winner.
Tasty one pot stew. Halved the lamb and added a variety of root vegetables
Worked well with chicken stock, didn't have lamb stock and wanted more flavor than just water.
Used leg of lamb steak, and used a stick of cinnamon that was ground in a spice grinder.
Fabulous even with plain brown rice.