Authentic Middle Eastern Lamb Stew Recipe | Easy Slow Cooker Method

INGREDIENTS

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

PREPARATION:

Slow Cooker Directions

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.

This recipe appears in: Middle Eastern