ARMENIAN LAMB AND APRICOT STEW

  • 2 Tbsp. Coconut Oil
  • 1 Onion, thinly sliced
  • 2 Cloves Garlic, crushed
  • 1 Tbsp. Grated fresh ginger
  • 2 Chili Peppers, Chopped
  • 6 Oz. Dried Apricots
  • 2 Lbs. Lamb Stew meat, cut into one inch cubes
  • 3 Sweet Potatoes, peeled and cubed
  • 2 Cups Beef Broth
  • 1 Tbsp. Fresh Lemon Juice
  • 1/4 cup Brandy
  • 1 tsp. dried Basil
  • 1 tsp. dried dill
  • 1 Tbsp. dried parsley
  • S&P just before serving.
Melt 1 Tbsp. of the coconut in a large skillet, sauté the Onion for about 3 minutes, then add the Garlic, Ginger, Chili peppers and Apricots, cook for about 3 additional minutes.

Transfer the mixture to a slow cooker

Melt the remaining coconut oil and sauté the lamb meet in batches and transfer to the slow cooker.

Add sweet potatoes to the slow cooker

Mix the Broth, lemon juice, brandy and dried herbs in a bowl and pour over the meat in the slow cooker

Cook on Low for 6-8 hours

Salt and Pepper to taste

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