Lamb and Apricot Stew with Almonds

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mediterranean · 90 min · Lamb · dairy-free, high-protein

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Ingredients

• 3/4 lb lamb shoulder, cubed
• 1, diced yellow onion
• 1/2 cup dried apricots
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1 (14 oz) can canned diced tomatoes
• 1/2 cup whole-wheat couscous
• 1/4 cup, toasted slivered almonds
• 1 tbsp extra-virgin olive oil

Method (tap to check — screen stays awake)

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 at least 1 hour, up to 1.5, until the lamb is fork-tender, adding a splash of water if the stew gets too thick.
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.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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