Hands-on Time
38 Mins
Total Time
2 Hours 23 Mins
Yield
Serves 8 (serving size: about 1 cup stew and 1 1/2 teaspoons cilantro)

How to Make It

Step 1

Heat a Dutch oven over medium heat. Add rye berries; cook 6 minutes or until browned and fragrant, stirring occasionally. Remove from pan.

Step 2

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.

Step 3

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.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.