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    You are in: Home / Australian / Lamb and Apricot Stew Recipe
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    Lamb and Apricot Stew

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    • on December 14, 2011

      A simple wholesome lamb stew with a little sweetness thrown in and oh so easy to make. The only change I made was I used basil in place of the mint as we don't really care for mint and used a red capsicum as the DM would be picking out a green one and I used extra apricots as it seemed a waste to leave them in them in the packet so close to use by date so chopped them up. Had no problem with liquid cooking off, actually in the last half hour left the lid partly off to reduce the liquid and still had plenty left (cooked at what I call a burble, just seeing little bubbles coming up as you cook). Served over pearl couscous cooked in lamb stock (stock defrosted from frozen) and with a side of Sesame-Blacked Carrots. Thank you Jan for a recipe that took so little time in the prep and just a matter of keeping an eye on it as it burbled away on the stove, made for Make My Recipe - Christmas Edition.

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    Nutritional Facts for Lamb and Apricot Stew

    Serving Size: 1 (239 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 529.3
    Calories from Fat 288
    Total Fat 32.0 g
    Saturated Fat 11.2 g
    Cholesterol 132.0 mg
    Sodium 110.5 mg
    Total Carbohydrate 23.4 g
    Dietary Fiber 4.4 g
    Sugars 17.1 g
    Protein 37.6 g

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