email this pageIngredients
3 tablespoons canola oil
2 large onions, thinly sliced
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 teaspoon turmeric
1 teaspoon ground ginger
1⁄2 teaspoon coriander
1⁄2 teaspoon cinnamon
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon ground allspice
3 cups lower-sodium chicken broth
1 (15-ounce) can chickpeas
1 cup dried apricots (about 6 ounces)
1 tablespoon honey
Instructions
2 large onions, thinly sliced
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 teaspoon turmeric
1 teaspoon ground ginger
1⁄2 teaspoon coriander
1⁄2 teaspoon cinnamon
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon ground allspice
3 cups lower-sodium chicken broth
1 (15-ounce) can chickpeas
1 cup dried apricots (about 6 ounces)
1 tablespoon honey
1. Heat oil in a large skillet over medium heat. Add onions; saute 5 minutes.
2. Add lamb; cook, stirring occasionally, until pieces are no longer pink, about 4 minutes.
3. Transfer lamb mixture to slow cooker; add turmeric, ginger, coriander, cinnamon, salt, pepper and allspice. Pour in broth. Stir in chickpeas, apricots and honey.
4. Cover and cook on medium for 4 hours. Serves 6.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish New American Farmers, "Apricot Heaven," Jan. 2008.
Nutritional Information
2. Add lamb; cook, stirring occasionally, until pieces are no longer pink, about 4 minutes.
3. Transfer lamb mixture to slow cooker; add turmeric, ginger, coriander, cinnamon, salt, pepper and allspice. Pour in broth. Stir in chickpeas, apricots and honey.
4. Cover and cook on medium for 4 hours. Serves 6.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish New American Farmers, "Apricot Heaven," Jan. 2008.
Per serving: 380 calories, 13g fat, 32g prot., 34g carbs., 6g fiber, 670mg sodium.
