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Also part of the UPMC family:

Lamb or Beef Stew with Apricots and Saffron Recipe

Ingredients

  • 1 ½ lbs. cubed lamb stew meat
  • 2 TBSP canola oil
  • 1 medium onion, sliced
  • 3 cloves of garlic, smashed
  • 1 cinnamon stick
  • ½ tsp saffron
  • 1 TBSP flour
  • 1/4 cups low sodium beef stock
  • 1 ½ cups dried apricots, soaked in warm water until plump and chopped into pieces
  • Salt and pepper, to taste
  • 1 ½ tsp Tabasco

Nutritional Info

  • Servings: 6
  • Serving Size: 1 serving of stew
  • Calories: 300
  • Carbs: 25 g
  • Fat: 11 g
  • Protein: 25 g
  • Sodium: 100 mg
  • Sugar: 16 g

Directions

Sear lamb in sauté pan with oil until browned.

Add onions and garlic and sauté until browned, about 3-4 minutes.

Add cinnamon and saffron and cook for 2 minutes.

Add in flour, stir to combine. Add in stock and apricots and simmer for 1 hour until meat is tender.

Remove cinnamon stick. Season with salt and pepper and Tabasco and serve over couscous.

Kindly Submitted by “The Everything Post-Weight Loss Cookbook”

Lamb or Beef Stew with Apricots and Saffron 

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