Slow Cooked Lamb With Prunes And Dried Apricots Recipes

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SLOW-COOKED LAMB WITH PRUNES AND DRIED APRICOTS



Slow-Cooked Lamb with Prunes and Dried Apricots image

This hearty dish features Middle Eastern flavors, including sumac, which has a tangy taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 19

2 tablespoons vegetable oil
4 lamb shanks (about 3/4 pound each shank)
Salt and freshly ground black pepper
1 1/2 cups unsalted chicken stock, preferably homemade
2 tablespoons ground sumac (optional)
1 onion, cut into 1/8-inch slices
3 cups apricot nectar
1 cinnamon stick
2 cloves
3 whole dried allspice berries
2 sprigs fresh flat-leaf parsley
2 sprigs fresh cilantro
2 sprigs fresh tarragon
2 sprigs fresh mint
1/4 teaspoon paprika
1 cup dried apricots
1 cup prunes
1 red bell pepper, seeded and cut into 1/2-inch pieces
Citrus-Infused Israeli Couscous with Mint

Steps:

  • Heat oven to 250 degrees. In 7-quart flameproof casserole or Dutch oven over medium heat, heat vegetable oil until hot but not smoking. Sprinkle salt and pepper generously over lamb shanks. Working in batches if necessary to keep them from touching during the initial searing, add shanks to pan (they should sizzle the moment they hit the pan). Cook lamb shanks until well browned on all sides, 10 to 15 minutes each side. Set browned lamb aside in a large bowl.
  • Meanwhile, in a small saucepan over medium-high heat, bring the chicken stock to a boil. Add the sumac, and stir to combine; set the mixture aside.
  • Add onion to the casserole, and cook over medium heat until softened and golden, 5 to 10 minutes. Add reserved stock mixture, apricot nectar, cinnamon stick, cloves, allspice, parsley, cilantro, tarragon, mint, and paprika; stir to combine.
  • Return the reserved browned lamb shanks to the casserole. Place over medium-high heat, and bring the liquid in the casserole to a boil. Cover the pan, and transfer the casserole to the oven. Cook the mixture until the meat is tender, about 2 hours. Check the casserole in the oven occasionally to ensure a gentle simmer of the sauce, adjusting the heat of the oven or the height of the oven rack as necessary. The actual cooking time will vary depending on the size of the lamb shanks you started with. The meat should be very tender but should not fall off the bone, yet. Add the dried apricots, prunes, and chopped red bell pepper to the casserole, and continue to cook in the oven until the fruit has softened, about 1/2 hour more.
  • Remove the cooked lamb shanks, apricots, prunes, and bell pepper from the casserole, and place them in the bowl with the lamb. Cover them with aluminum foil to keep warm, and set aside.
  • Place the casserole over medium heat, and simmer until the liquid is thickened and reduced, about 15 minutes. Return the reserved lamb shanks, apricots, prunes, and bell pepper to the casserole just long enough to heat them through again, and stir them lightly to coat them with the sauce. Season with salt and pepper. Serve lamb shanks and sauce with couscous with mint and lemon.

SPICED LAMB STEW WITH APRICOTS



Spiced Lamb Stew with Apricots image

My family loves lamb, especially my son. During his first year of college, he claimed to be a vegetarian. When he came home, I had a pot of this slow-cooked lamb stew simmering on the counter. At dinnertime, my husband and I found only a few shreds of meat left floating in the gravy. My son confessed that he was the culprit! -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 5 servings.

Number Of Ingredients 13

2 pounds lamb stew meat, cut into 3/4-inch cubes
3 tablespoons butter
1-1/2 cups chopped sweet onion
3/4 cup dried apricots
1/2 cup orange juice
1/2 cup chicken broth
2 teaspoons paprika
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1-1/2 teaspoons salt
1 teaspoon ground cardamom
Hot cooked couscous
Chopped dried apricots, optional

Steps:

  • In a large skillet, brown lamb in butter in batches. With a slotted spoon, transfer to a 3-qt. slow cooker. In the same skillet, saute onion in drippings until tender. Stir in the apricots, orange juice, broth and seasonings; pour over lamb., Cover and cook on high for 5-6 hours or until meat is tender. Serve with couscous. Sprinkle with chopped apricots if desired.

Nutrition Facts : Calories 404 calories, Fat 17g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 975mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 5g fiber), Protein 38g protein.

FRAGRANT LAMB STEW WITH DRIED FRUITS



Fragrant Lamb Stew with Dried Fruits image

Make and share this Fragrant Lamb Stew with Dried Fruits recipe from Food.com.

Provided by bijoudog

Categories     Stew

Time 2h23m

Yield 6 serving(s)

Number Of Ingredients 20

3 lbs lamb, cut into cubes from boneless leg of lamb
3 -4 medium onions, peeled and chopped
3 cloves garlic, crushed through a press
1 lb carrot, peeled and cut into 1-inch chunks
2 teaspoons curry powder
salt and pepper
1 teaspoon cinnamon
2 tablespoons fresh ginger, minced or 1 teaspoon ginger, ground, minced
1/2 teaspoon clove, ground
1 teaspoon lemon, zest of, minced
1/2 teaspoon cayenne pepper or 1/2 teaspoon red pepper flakes
1 tablespoon fresh rosemary leaf, minced
1 cup water, or more as needed
1 cup red wine
2 cups canned plum tomatoes, preferably San Marzano
3 tablespoons balsamic vinegar, good quality
2 cups dried fruit (mix of apricots, prunes, raisins, cranberries)
1/4 cup fresh lemon juice
1/2 cup slivered almonds
1 cup fresh cilantro leaves, chopped and divided in half

Steps:

  • -Preheat oven to 350 degrees F.
  • Heat olive oil in bottom of 4 to 5 quart heavy-bottomed Dutch oven.
  • Brown cubes of lamb in oil, in batches, remove lamb to plate. Add onions to pot, scraping up brown bits and stirring.
  • When softened, add crushed garlic; stir to incorporate, then add carrots.
  • Cook 2 to 3 minutes.
  • Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, and rosemary.
  • Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
  • Add dried fruits, the lemon juice, and the almonds.
  • Adjust seasonings to taste, adding more water if the stew seems too thick.
  • Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90 minutes.
  • From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part of the sauce, remove from oven and stir in remaining cilantro.
  • Let stew rest 5 minutes and serve.

Nutrition Facts : Calories 690.8, Fat 27.9, SaturatedFat 9.8, Cholesterol 120, Sodium 352.6, Carbohydrate 70.3, Fiber 11.4, Sugar 11.1, Protein 38.1

BRAISED MOROCCAN-STYLE LAMB WITH DRIED PRUNES, ALMONDS AND APRICOTS



Braised Moroccan-Style Lamb With Dried Prunes, Almonds and Apricots image

Provided by Marian Burros

Categories     dinner, weekday, one pot, main course

Time 3h

Yield 8 servings

Number Of Ingredients 17

1 boned and trimmed lamb shoulder, about 2 pounds
2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1/2 teaspoon chopped fresh thyme
1 teaspoon kosher salt, plus more to taste
3 tablespoons olive oil
1 large onion, peeled and coarsely chopped
1 large carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
2 cloves garlic, peeled and thinly sliced
1 teaspoon chopped fresh rosemary
1 cup dry red wine
2 cups lamb or low-sodium chicken broth, plus up to 1/2 cup, if needed
1 medium tomato, trimmed and coarsely chopped
1 cup blanched whole almonds, lightly toasted
1/2 cup pitted prunes
1/2 cup dried apricots

Steps:

  • Preheat oven to 450 degrees. Lay the lamb out, skin side down, and sprinkle with 1 teaspoon of the cumin, 1/2 teaspoon of the pepper and the thyme. Roll and tie well with butcher's string. Sprinkle the outside with 1/2 teaspoon of the pepper and 1/2 teaspoon of the salt.
  • Heat 2 tablespoons of the olive oil in a large oven-proof casserole. Add the lamb and brown on all sides. Remove lamb from pot. Add remaining tablespoon oil. Stir in onion, carrot, celery and garlic. Cook over medium-high heat until vegetables soften, about 5 minutes. Stir in the remaining teaspoon cumin, the rosemary and the red wine. Bring to a boil and cook about 3 minutes, stirring with a wooden spoon and scraping browned bits off the bottom of the pot. Stir in the stock, tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Return the lamb to the pot, cover, place in the oven and bake until meat is almost tender, about 1 hour.
  • Remove the casserole from the oven and take out the meat. Remove the vegetables from the pot with a slotted spoon and place them in a blender. Blend until smooth. Scrape the mixture back into the pot and stir well. Place over medium heat and cook about 5 minutes to thicken slightly. Return the meat to the sauce and surround with the almonds, prunes and apricots. Cover and bake until meat is very tender and fruit is soft, about 15 minutes.
  • Remove lamb from the pot, cut and remove string and cut lamb into thin slices. If sauce is too thick, thin with a little additional broth. Divide the lamb among 8 plates and spoon some sauce over the top. Serve immediately, passing any remaining sauce separately.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 18 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 277 milligrams, Sugar 11 grams, TransFat 0 grams

LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES



Lamb Tagine with Prunes, Apricots, and Vegetables image

Categories     Ginger     Lamb     Braise     High Fiber     Dinner     Dried Fruit     Prune     Apricot     Lamb Chop     Spice     Saffron     Root Vegetable     Carrot     Sweet Potato/Yam     Fall     Winter     Cinnamon     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 16

2 lb (1-inch-thick) lamb shoulder chops
1 tablespoon vegetable oil
1 large onion, chopped
1 1/2 cups water
1 pinch saffron threads, crumbled
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 large carrots, cut into 1/4-inch-thick rounds
1 small sweet potato, peeled and cut into 3/4-inch pieces
3/4 teaspoon ground ginger
1/8 teaspoon cinnamon
2/3 cup pitted prunes
1/2 cup dried apricots (preferably Turkish)
1 medium yellow squash, cut into 3/4-inch pieces
2 teaspoons honey (optional)
Freshly grated nutmeg

Steps:

  • Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
  • Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
  • Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
  • Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
  • Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.
  • Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
  • Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
  • Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

MOROCCAN LAMB WITH APRICOTS



Moroccan Lamb with Apricots image

Slow cooked Moroccan Lamb with apricots, chickpeas and lots of coriander.

Provided by tomlinbob

Time 1h15m

Yield Serves 3

Number Of Ingredients 15

500g Cubed Lamb Steak
400ml Passatta Sauce
8 Small Dried Apricots
400g Chickpeas
Big Bunch of Coriander
1 Red Onion Diced
2 Bell Peppers (any colour) Diced
4 Cloves of Garlic
1 Tsp Tumeric
1 Tsp Paprika
1 Tsp Dried Coriander
1 Tsp Ginger
1 Tsp Cumin
1 Tsp Cinnamon
2/3 Finger Chillies

Steps:

  • Start by searing the lamb in a pan in 1 Tsp of olive oil or coconut oil and season. Whilst the meat is browning, in another pan add the entire contents of the passata and season, along with all the spices (turmeric, cumin, coriander, paprika, cinnamon and ginger) slice the apricots into halves and throw those into the pan as well and turn the heat to high.
  • Once the lamb has browned, spoon it into the passata bring to the boil, place the lid on the pan and then simmer. Tip the diced onion and bell peppers in to the frying pan and cook for 8/10 mintues until softened, then add the sliced garlic and chillies and cook for another 2/3 minutes and add to the passata. Make sure you give the pan a good stir then chop up roughly a large bunch of coriander throw it in and stir
  • Cook for about 40/50 minutes or until lamb is soft and tender then add in the drained chickpeas and cook for another 10 minutes. Serve with cous cous and a flat bread.

SLOW COOKER LAMB STEW WITH APRICOTS



Slow Cooker Lamb Stew with Apricots image

We saw the basis for this recipe at a 4-H presentation. We adapted it to our taste and love it. The coriander, cumin, cinnamon, allspice, clove, and dried apricot mixture really makes this lamb stew extra special.

Provided by Dari Bailey

Categories     Soups, Stews and Chili Recipes     Stews

Time 4h35m

Yield 10

Number Of Ingredients 20

½ cup all-purpose flour
2 teaspoons paprika
2 teaspoons ground black pepper, divided, or more to taste
2 pounds cubed lamb stew meat
1 ½ tablespoons olive oil
1 large onion, chopped
¼ cup chopped jalapeno pepper
2 cloves garlic, finely chopped
½ cup chopped dried apricots
1 teaspoon ground cumin, or more to taste
1 teaspoon ground coriander, or more to taste
1 teaspoon ground cinnamon, or more to taste
1 teaspoon ground allspice, or more to taste
1 whole clove, or more to taste
2 (14.5 ounce) cans stewed tomatoes
2 tablespoons brown sugar
6 medium potatoes, peeled and cut into chunks
6 medium carrots, peeled and chopped
1 cup beef broth, or more as needed
1 pinch salt to taste

Steps:

  • Mix flour, paprika, and 1 teaspoon black pepper together in a bowl. Pour over lamb meat and mix. Place in the bottom of a slow cooker.
  • Heat olive oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Add jalapeno and garlic; continue to cook and stir until onion starts to brown, about 5 minutes more. Mix in apricots. Add remaining 1 teaspoon black pepper, cumin, coriander, cinnamon, allspice, and clove. Cook and stir, 1 to 2 minutes. Add tomatoes and brown sugar. Mix well.
  • Pour mixture over the lamb in the slow cooker. Add potatoes and carrots; stir well. Pour in 1 cup beef broth, or 2 cups for a soupier consistency. Season with salt.
  • Cover and cook until carrots and potatoes are tender and lamb is no longer pink, on Low for 8 to 9 hours, or High for 4 to 6 hours.

Nutrition Facts : Calories 326.5 calories, Carbohydrate 45.2 g, Cholesterol 49.4 mg, Fat 7.9 g, Fiber 6.2 g, Protein 20.4 g, SaturatedFat 2.2 g, Sodium 351.1 mg, Sugar 12.5 g

LAMB WITH APRICOTS



Lamb with Apricots image

When I was a new bride, I decided to prepare a special Hanukkah for my husband, David, and me to share. The star was this lamb entree, which had been one of my favorites when I was growing up. Dried apricots add a touch of sweetness to the tender lamb, which is gently spiced.-Rachel Delano, Tappahannock, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 11

1 large onion, chopped
2 tablespoons olive oil
1 boneless lamb shoulder roast (2-1/2 to 3 pounds), cubed
1 teaspoon each ground cumin, cinnamon and coriander
Salt and pepper to taste
1/2 cup dried apricots, halved
1/4 cup orange juice
1 tablespoon ground almonds
1/2 teaspoon grated orange zest
1-1/4 cups chicken broth
1 tablespoon sesame seeds, toasted

Steps:

  • In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange zest. , Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds.

Nutrition Facts : Calories 280 calories, Fat 19g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 198mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

LAMB WITH APRICOTS



Lamb with Apricots image

I got this out of a "Taste of Home" Christmas issue a few years back. The lady who submitted this was Jewish, and this was her entree for her Hanukkah meal. I'm not Jewish, but I love lamb, and this recipe is a winner! The sweetness of the citrus fruits and the the heat from the spices really stand out!

Provided by yooper

Categories     Lamb/Sheep

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 boneless lamb shoulder, cubed (2-1/2 to 3 pounds)
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon coriander
salt and pepper
1/2 cup dried apricot, halved
1/4 cup orange juice
1 tablespoon ground almonds
1/2 teaspoon orange zest
1 1/4 cups chicken broth
1 tablespoon sesame seeds, toasted

Steps:

  • In a large skillet, saute onion in oil until tender.
  • Add the lamb, cumin, cinnamon, coriander, salt and pepper.
  • Cook and stir for 5 minutes, or until meat is browned.
  • Add apricots, orange juice, almonds and orange peel.
  • Transfer to a 2-1/2 quart baking dish.
  • Stir in broth.
  • Cover and bake at 350 for 1-1/2 hours or until meat is tender.
  • Sprinkle with sesame seeds.

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From cooks.com


STEWED DRIED APRICOTS RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


AROMATIC BRAISED LAMB WITH PRUNES AND PINE NUTS RECIPE
Stir in the wine, 1/2 cup of water, lemon zest, cloves and ginger. Return the lamb to the saucepan and bring to a boil. Cover and simmer over low heat until very tender, about 1 1/2 hours. Step 3 ...
From foodandwine.com


SLOW COOKER RECIPES | BBC GOOD FOOD
Slow cooker lamb tagine. A star rating of 4.3 out of 5. 31 ratings. Cook something hearty and exotic for the family when it's cold outside, like our lamb tagine. If you can't get dried cherries, use apricots or prunes instead. Slow cooker breakfast beans. A star rating of 3.6 out of 5. 14 ratings. Enjoy this slow-cooked alternative to canned baked beans for breakfast or brunch, …
From bbcgoodfood.com


SLOW COOKER LAMB AND APRICOT TAGINE - SIMON HOWIE
Bring to the boil, then cook gently for 2 hours until tender before adding the apricots for a further 30 minutes of cooking. 1. Put the slow cooker on ‘High’ setting to preheat for 20 minutes while you prepare the tagine. 2. Put the lamb in a bow and mix …
From thescottishbutcher.com


LAMB CASSEROLE WITH APRICOTS AND PRUNES / DOWNLOAD SIMPLE …
2021-10-26 This slow cooked morrocan stew combines warming spices like cumin, turmeric and paprika with perfectly tender diced lamb and a little sweetness from dried apricots. A star rating of 4.6 out of 5. Chestnut stuffing gfcf coconut milk gfcf/scd. Facebook tweet email send text message. View recipe this link opens in a new tab. 10 of 25 view all.
From cooking-with-cream.blogspot.com


SLOW COOKER LAMB STEW WITH APRICOTS - YAY KOSHER
2021-12-02 Step 2 - Put all of the ingredients into the slow cooker. Chop the onions and potatoes and then toss them into your Crock Pot, Instant Pot, or other slow cooker along with the lamb, beef broth or beef stock, wine, apricots, prunes, and thyme. Then, slice the top off of a bulb of garlic and push it down in the middle of the slow cooker.
From yaykosher.com


SLOW-COOKED LAMB WITH APRICOTS, GINGER AND CINNAMON RECIPE | EAT …
Save this Slow-cooked lamb with apricots, ginger and cinnamon recipe and more from Tana Ramsay's Family Kitchen: Simple and Delicious Recipes for Every Family to your own online collection at EatYourBooks.com
From eatyourbooks.com


LAMB PRUNES - AFRICAN RECIPES - RECIPE FLOW
4 ounces pitted prunes. 4 ounces dried apricots. Preheat oven to 450 F. Lay lamb skin-side down and sprinkle with. 1 teaspoon each cumin and pepper, and 1/2 teaspoon thyme. Add 2. tablespoons oil to frying pan, stir in onion, carrot, courgette. and garlic and, over medium-high heat cook until the onion has. coloured slightly, 4 to 5 minutes ...
From recipeflow.com


SLOW FOOD THROWDOWN – OVEN VS. CROCKPOT – 8-HOUR LAMB …
2012-02-03 Slow-Cooker Instructions. 8-hour lamb is tailor-made for a slow-cooker, with only a few changes from the recipe above. Follow the instructions through step 4, but instead of setting the lamb atop the seared onions and garlic in the Dutch oven or roasting pan first transfer the onions and garlic to the slow-cooker, followed by the lamb.
From thegarumfactory.net


SLOW COOKED LAMB WITH TOMATOES, DRIED FRUIT AND SPICES
2012-01-24 15 dried apricots. 10 pitted prunes, cut in half. 50g/4oz raisins. handful of fresh coriander, chopped. rock salt, sprinkling. 1) Preheat the oven to 160 degrees. 2) Add 2 tbsp olive oil to a deep cooking pot and gently fry the ginger, garlic, chilli and spring onions for a couple of minutes. 3) Place the lamb into the pot and stir gently so ...
From chilliandmint.com


LAMB TAGINE SLOW COOKER - SOLAR-HEART.COM
2022-05-12 Add the chopped onion, garlic and ginger and sauté for about 2 minutes scraping up any brown bits. Stir in prepped vegetables. Add the carrot, aubergine, courgette, potatoes, chi
From solar-heart.com


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