Elizabethan Lamb Stew

A fragrant lamb stew featuring apricots, raisins, spices, and honey, slow-cooked to perfection and served with couscous.

Dinner Lamb High Protein Stew Slow Cook

Estimated Nutrition

Calories

805.1

kcal / serving

4830.5 kcal total

Carbs

41.4g

per serving

248.6 g total

Fat

44.1g

per serving

264.8 g total

Protein

53.7g

per serving

322.4 g total

Cook Time

100

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

Fruits

100

Apricot

chopped

100

Raisin

GrainsCereals

portion

Couscous

to serve

Liquids

375

White Wine

half a bottle

284

Chicken Stock

Meat

1.5

Lamb

diced mixture of shoulder and leg

NutsSeeds

0.5

bulb

Garlic

peeled and crushed

tsp

Coriander

ground

handful

Coriander

chopped

OilsFats

Olive Oil

Other

Honey

Vegetables

piece

Onion

finely chopped

piece

Red Chilli

small, finely chopped

Ginger Root

finely chopped

portion

Mixed Leaf Salad

to serve

Method

Stir in the chilli, garlic, ginger, and ground coriander, cooking for one minute.

Add the lamb and cook until the meat is browned.

Add apricots, raisins, wine, stock, and honey before bringing to a boil.

Transfer to the oven and cook for 90 minutes.

Mix 15ml of water with cornflour and stir the paste into the lamb.

Cook for two minutes until thickened, stir in fresh coriander, and serve with couscous and salad.

Preheat the oven to 150°C.

Heat olive oil in a casserole dish and soften the onions for a few minutes.