Minted Lamb Stew With Apricots

This is a recipe from foodfit.com that I simply had to post mainly because this is a very simple dish to make with basic ingredients and yet so flavorful. The mint adds a very pleasant dimension to this stew. Serve it with a simple Rice Pilaf.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  cup  chopped onion
•  salt
•  fresh ground black pepper
• 1 1⁄2 lbs lean lamb stew meat, cubed
• 1  cup low sodium chicken broth
• 1  cup chopped tomato (canned is fine too)
• 10  dried apricots, quartered
• 1⁄4 cup  chopped mint

Directions

1. Heat the olive oil over medium heat in a stew pot.
2. Add the onions and cook, stirring occasionally, until they turn translucent, about 5 minutes.
3. Turn the heat to medium-high. Season the lamb well with salt and pepper and add it to the pot. Sear the lamb cubes well on all sides.
4. Add the tomatoes and chicken stock. Turn the heat to low, cover the pot and cook for 45 minutes.
5. Add the apricots. Cover and cook until the lamb is very tender, about 15 to 20 minutes.
6. Remove the stew from the heat and stir in the mint.
7. Serve immediately with rice.