Lamb Stew With Apricots

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1/4 cup oil
• 4 lbs lamb shoulder, cut into about 1-inch cubes
• 2 large onions, sliced
• 1 -2 tablespoon chopped fresh garlic
• 1 -2 teaspoon crushed red pepper flakes (or to taste)
• 1/4 cup flour
• 1 (14 ounce) can chicken broth
• 1 1/2 cups apple cider (use apple cider not apple cider vinegar!)
• 1 cup dark beer
• 2 tablespoons dijon mustard (use only dijon)
• 2 tablespoons curry powder (or to taste)
• 1 teaspoon coriander
• 1/2 teaspoon cinnamon
• salt and pepper, to taste
• 4 large carrots, cut into small pieces
• 1 cup dried apricot

Recipe

• 1 set oven to 350 degrees.
• 2 heat oil in a large heavy pot over medium-high heat.
• 3 add in the cubed lamb and brown in batches; transfer to a bowl.
• 4 to the same pot, add in onions, garlic and crushed red pepper flakes; cook, stirring with a wooden spoon until tender (about 8-10 minutes).
• 5 add in flour and stir with spoon for about 3 minutes.
• 6 add in broth, apple cider, beer, dijon mustard, coriander, cinnamon salt and pepper; stir to combine and bring to a boil.
• 7 add in the chopped carrots and return the browned lamb back with any juices from the plate to the pot.
• 8 cover and place in the oven for about 1 - 1-1/2 hours, or until the lamb is tender and the liquid is reduced (add in apricots the last 25 minutes of cooking).
• 9 season with salt and pepper.