Ingredients

The following ingredients have 4 Servings
  • 2 lb. lamb stew meat (cut in 1-inch pieces)
  • 1 onion (chopped)
  • 2 tomatoes (diced)
  • 2 to 3 carrots (peeled and sliced)
  • 2 parsnips (peeled and sliced)
  • 10 dried apricots
  • 2 cups beef or lamb stock
  • 1 tbsp. ginger (minced)
  • 2 garlic cloves (minced)
  • 1 tbsp. ground cumin
  • 1 tsp. fennel seeds
  • 1 tsp. ground coriander
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1 cinnamon stick
  • 1/2 cup coconut milk
  • Fresh cilantro (to garnish)
  • 2 tbsp. coconut oil
  • Sea salt and freshly ground black pepper

Instruction

  • Melt coconut oil in a skillet over medium heat.
  • Brown the lamb on all sides, about 1 minute per side. Add all spices (cumin, fennel, coriander, ground cinnamon, ground allspice) to the meat, stir well, season to taste, and place in a slow cooker.
  • Add the chopped onion, garlic, and ginger to the pan and cook until soft, about 2 to 3 minutes; then add to slow cooker.
  • Add the carrots, tomatoes, parsnips, and dried apricots to the slow cooker, along with the coconut milk.
  • Pour the beef stock over everything, top with the cinnamon stick, cover, and cook on low for 6 to 8 hours.
  • Serve topped with fresh cilantro.