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.


Recipe Summary

20 mins
4 hrs 15 mins
4 hrs 35 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Other dried fruit that could be used would be dried figs, chopped dates, raisins or plums. Your choice. You can use any stew meat you like: beef, lamb, deer, or goat. You can use 2 large sweet potatoes instead of regular potatoes, and honey or agave nectar instead of brown sugar.

We use no-salt-added spices, tomatoes, and low-sodium beef stock. The salt at the end is optional, but I choose not to use it.

The original recipe was cooked in a Dutch oven, but we chose to use a slow cooker.

Nutrition Facts

327 calories; protein 20.4g; carbohydrates 45.2g; fat 7.9g; cholesterol 49.4mg; sodium 351.1mg. Full Nutrition