Lamb and Apricot Stew with Almonds

Mediterranean · 60 min · Lamb · dairy-free, high-protein

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Ingredients

• 600g lamb shoulder, cubed
• 1, diced yellow onion
• 3/4 cup dried apricots
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 can (400g) canned diced tomatoes
• 1 cup whole-wheat couscous
• 1/4 cup, toasted slivered almonds
• 2 tbsp extra-virgin olive oil

Method

1. Brown the seasoned lamb in olive oil in a heavy pot over medium-high heat, then remove.
2. Soften the onion in the same pot for 5 minutes, then stir in the cinnamon and cumin.
3. Return the lamb with the tomatoes, apricots, and 1.5 cups water, and season with salt.
4. Cover and simmer gently for 40 minutes until the lamb is fork-tender.
5. Steam the couscous with boiling water for 5 minutes and fluff with a fork.
6. Serve the stew over couscous, topped with toasted slivered almonds.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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