Apricot Pistachio Lamb Stew
Ingredients
The stew
-
5
LB
boneless leg of lamb
-
2 to 4
tablespoons
lard or other healthy cooking fat
-
1
large
onion, chopped
-
2
cloves
garlic, minced
-
2
cups
brown bone broth
-
¼
cup
apple cider vinegar
-
2
tablespoons
Dijon mustard
-
2
tablespoons
finely chopped fresh rosemary
-
½
teaspoon
salt
-
1
teaspoon
freshly ground black pepper
-
1
teaspoon
chili pepper flakes
-
1
cup
dried apricots
-
½
cup
shelled raw pistachios
Garnish (optional)
-
Handful
chopped raw pistachios
-
Handful
chopped fresh parsley
Instructions
- Preheat the oven to 300°F (150°C).
- Trim excess fat from the lamb and cut it into 2½- to 3-inch chunks, seasoning with salt and pepper.
- In a skillet, melt lard over high heat and brown the lamb chunks in batches, transferring them to a Dutch oven.
- Lower the skillet heat to medium, add more lard if necessary, and sauté the onion and garlic until translucent.
- Deglaze the skillet with bone broth, scraping up any browned bits, and add to the Dutch oven.
- In a bowl, whisk together apple cider vinegar, mustard, rosemary, salt, pepper, and chili flakes, then pour into the Dutch oven.
- Cover and cook in the oven for 3 hours.
- Add apricots and pistachios, mix gently, and continue cooking for another 30 minutes until the meat is fork tender.
- Garnish with chopped pistachios and parsley if desired.
Nutrition Facts (estimated)
Servings
8
Calories
508
Total fat
22g
Total carbohydrates
14g
Total protein
62g
Sodium
427mg
Cholesterol
192mg
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