Moroccan Lamb Stew with Apricots

Lamb is often used in delicious Moroccan dishes such as this one. Lamb can be expensive, so feel free to substitute a pound of cubed chicken breast with 1 Tbsp of olive oil if you like. Serve with whole-wheat couscous or triangles of whole-wheat pita bread.

This Recipe Serves 6


1 lb boneless leg of lamb
1/2 tsp kosher salt
Nonstick cooking spray
2 medium onions, diced
1 1/2 tsp ground cumin
1/2 tsp ground chili pepper
3/4 tsp cinnamon
6 cloves garlic, minced
1 Tbsp blue agave syrup
1 Tbsp tomato paste
1/2 cup dried apricots, cut in quarters
1 (14-oz) can low-sodium beef broth


  1. Trim the fat from the lamb and cut it into small cubes. Sprinkle with the salt.
  2. Prepare a Dutch oven with nonstick cooking spray and heat over medium heat.
  3. Brown the cubes of lamb on all sides in the Dutch oven. Remove the lamb and set aside.
  4. Brown the onion in the lamb drippings. Add the cumin, pepper, cinnamon, and garlic.
  5. Stir the onions and spices for a minute, then add the agave syrup and tomato paste. Add the sautéed lamb, the apricots, and the broth.
  6. Bring to a boil, then reduce heat and simmer, covered, until the lamb is tender (about an hour). Stir occasionally.

Choices: 1 Carbohydrate, 2 Lean Meat, 1/2 Fat



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