Slow Cooker Lamb Stew with Prunes and Almonds Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the lamb chunks in a hot skillet with a small amount of oil before adding them to the slow cooker. This step develops a browned crust that adds a layer of richness to the final sauce. However, if you are short on time, the direct-to-slow-cooker method still yields a delicious result without the extra step.

If you prefer a thicker sauce, you can remove a small portion of the liquid after cooking and whisk in a teaspoon of cornstarch before returning it to the pot.

Stir well and let it cook for a few minutes on high until the sauce thickens to your desired consistency. This simple adjustment allows you to customize the texture of the gravy without altering the flavor.

Variations

• Spiced Apricot Lamb: Replace the prunes with dried apricots for a lighter, tangier sweetness. Add a pinch of ground ginger to the cinnamon to complement the apricot flavor profile.
• Savory Herb Lamb: Add two sprigs of fresh rosemary and one bay leaf to the slow cooker at the beginning of the cooking process for an earthy, herbal depth.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Thaw in the refrigerator overnight and reheat gently on the stovetop until heated through.

Allow the stew to cool to room temperature, but do not leave it out for longer than two hours. Transfer any leftovers into airtight containers to prevent them from drying out or absorbing other flavors in the refrigerator.

Properly stored, the stew will maintain its quality for up to three days. When reheating, be sure to heat it gently to avoid overcooking the lamb further.

This dish is an excellent candidate for making ahead, as the flavors often meld and improve after resting in the refrigerator overnight. Prepare the stew as directed, let it cool completely, and store it in the refrigerator.

When ready to serve, reheat the stew slowly on the stovetop over low heat, adding a splash of beef broth if the sauce has thickened too much during storage.

Serving ideas

Serve this stew hot, ideally plated over a bed of fluffy couscous or steamed basmati rice. These grains are perfect for soaking up the flavorful, prune-infused sauce. For a lighter accompaniment, serve it alongside roasted root vegetables or a simple fresh green salad tossed in a light vinaigrette to balance the richness of the lamb.

The toasted slivered almonds provide a necessary textural contrast, so be sure to sprinkle them generously over each serving just before bringing the plates to the table.

A side of warm, crusty bread is also highly recommended for cleaning the plate. Ensure the serving dishes are warmed if possible, as this helps keep the stew at an ideal temperature throughout the meal.

Frequently asked questions

Recipe card

Slow Cooker Lamb Stew with Prunes and Almonds

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 2 lb lamb chunks, cut into 1-inch pieces
• 1 cup whole prunes
• 1 tsp ground cinnamon
• 2 cups beef broth
• 1/2 cup slivered almonds, toasted

Instructions

1. Place the raw lamb chunks into the bottom of the slow cooker insert. Ensure the meat is distributed evenly to allow for uniform cooking throughout the process.
2. Scatter the whole prunes over the lamb. Sprinkle the ground cinnamon evenly over the ingredients, then pour the beef broth over the top of the mixture until the ingredients are partially submerged.
3. Cover the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours until the lamb reaches 145°F (63°C). Let the meat rest for 5 minutes before serving. Garnish with toasted slivered almonds.

Contains: tree nuts

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

22 g

Fat

28 g

Fiber

3 g

Sugar

18 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.