Apricot and Lamb Stew

Apricot and Lamb Stew


11 people made this

I have called this a stew but it could easily be a soup too depending on how big you cut up the lamb, dried apricots and vegetables as well as how many liquids you add.


Serves: 4 

  • 100g dried apricots
  • 2 tablespoons olive oil
  • 3 cloves finely diced garlic, to taste
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 450g lamb or beef mince
  • 4 sticks celery, cut into 1cm pieces
  • 1 large green capsicum, sliced
  • 450g tomatoes, sliced roughly
  • 1 lemon
  • 1 1/4 cups (300ml) water
  • 1 tablespoon sugar
  • salt and black pepper, to taste

Preparation:15min  ›  Cook:45min  ›  Extra time:2hours soaking  ›  Ready in:3hours 

  1. Soak the apricots in water for 2 hours or more then drain.
  2. Heat the olive oil in a large heavy saucepan over a moderate heat. Add the garlic and spices then stir for 1 minute.
  3. Add the mince, stirring and breaking it up with a wooden spoon over a slightly higher heat for a few minutes until browned.
  4. Add the drained apricots, celery, capsicum and tomato.
  5. Shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon.
  6. Stir in the water and then season with the sugar, salt and black pepper.
  7. Bring to the boil, cover the saucepan and simmer gently for half an hour.

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Reviews (1)


Made this using 2cm cubes of lamb and added a yellow capsicum. It was supposed to be for 2 meals, but only lasted as one meal. Definitely due a repeat serve. - 06 Aug 2015

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