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© Meredith Corporation. All rights reserved. Used with permission.
Coat a very large nonstick skillet with cooking spray. Add lamb and brown on all sides.
In a 3 1/2- or 4-quart slow cooker stir together the lamb, tomatoes, broth, onion, carrots, apricots, garlic, oregano, turmeric, cinnamon and cayenne pepper.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. If using Low, turn to High setting. Stir in the eggplant. Cover and cook for 30 minutes more. Stir in parsley just before serving. To serve, ladle stew into bowls.