Whole 30 One-Pot Lamb and Apricot Stew
Total time2 hr
Prep time20 min
Cook time1 hr 40 min
4.9(7)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the stew
- 2 lb boneless lamb shoulder, cut into 1½-inch cubes
- 1 tsp salt, plus more to taste
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground ginger
- ½ tsp ground turmeric
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 medium parsnip, peeled and cut into 1-inch pieces
- 2½ cups chicken broth
- 6 fresh apricots, halved and pitted (about 1½ cups)
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Pat the lamb cubes dry with paper towels and season all over with 1 tsp salt. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
- 2
Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and set aside. Reduce the heat to medium.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!