Lamb Ragout With Apricots

1. 1

   Cut meat into 1-inch cubes; pat dry on paper toweling.

2. 2

   Heat butter in a large skillet.

3. 3

   Brown lamb cubes.

4. 4

   Stir tomatoes, apricots and rosemary into skillet.

5. 5

   Bring to boiling.

6. 6

   Lower heat; simmer, covered, for 45 minutes.

7. 7

   If too much liquid, uncover last 15 minutes, or thicken with sherry-cornstarch mixture.

8. 8

   Taste; add salt and pepper, if needed.

9. 9

   Serve with kasha or brown rice, and spinach for color contrast.

* Per serving · 4 servings · Values may vary.

No additional tips available.