Serves 8 (serving size: about 1 cup stew and 1 1/2 teaspoons cilantro)
3/4 cup uncooked rye berries
1 1/2 pounds cubed trimmed lamb shoulder
1 1/2 teaspoons canola oil
2 1/2 cups chopped onion
10 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground red pepper
3 tablespoons unsalted tomato paste
4 cups unsalted beef stock (such as Swanson)
1 cup quartered dried apricots (about 6 ounces)
1 tablespoon honey
1 1/2 teaspoons kosher salt
1/4 cup cilantro leaves
Est. added sugars 2g
How to Make It
Heat a Dutch oven over medium heat. Add rye berries; cook 6 minutes or until browned and fragrant, stirring occasionally. Remove from pan.
Increase heat to medium-high. Coat pan with cooking spray. Add half of lamb; cook 5 minutes, turning to brown on all sides. Remove lamb from pan; repeat procedure with cooking spray and remaining lamb. Remove lamb from pan.
Reduce heat to medium. Add oil to pan; swirl to coat. Add onion and garlic; cook 5 minutes, stirring frequently. Add cumin, cinnamon, and pepper; cook 30 seconds, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. Add stock, scraping pan to loosen browned bits. Stir in lamb, rye berries, apricots, honey, and salt; bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour 45 minutes or until lamb is tender and rye berries are chewy-tender. Ladle stew into each of 8 bowls. Sprinkle with cilantro.
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