For many generations, the family has enjoyed this chicken soup made in the style of Hawaii. It freezes well and makes delicious leftovers. Even my Texas husband like it!
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 15 mins |
| Total Time: | 4 hrs 35 mins |
| Servings: | 10 |
Ingredients
- ½ cup all-purpose flour
- 2 teaspoons paprika
- 2 teaspoons ground black pepper, divided, or more to taste
- 2 pounds cubed lamb stew meat
- 1 ½ tablespoons olive oil
- 1 large onion, chopped
- ¼ cup chopped jalapeno pepper (Optional)
- 2 cloves garlic, finely chopped
- ½ cup chopped dried apricots
- 1 teaspoon ground cumin, or more to taste
- 1 teaspoon ground coriander, or more to taste
- 1 teaspoon ground cinnamon, or more to taste
- 1 teaspoon ground allspice, or more to taste
- 1 whole clove, or more to taste
- 2 (14.5 ounce) cans stewed tomatoes
- 2 tablespoons brown sugar
- 6 medium potatoes, peeled and cut into chunks
- 6 medium carrots, peeled and chopped
- 1 cup beef broth, or more as needed
- 1 pinch salt to taste (Optional)
Instructions
- Mix flour, paprika, and 1 teaspoon black pepper together in a bowl. Pour over lamb meat and mix. Place in the bottom of a slow cooker.
- Heat olive oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Add jalapeno and garlic; continue to cook and stir until onion starts to brown, about 5 minutes more. Mix in apricots. Add remaining 1 teaspoon black pepper, cumin, coriander, cinnamon, allspice, and clove. Cook and stir, 1 to 2 minutes. Add tomatoes and brown sugar. Mix well.
- Pour mixture over the lamb in the slow cooker. Add potatoes and carrots; stir well. Pour in 1 cup beef broth, or 2 cups for a soupier consistency. Season with salt.
- Cover and cook until carrots and potatoes are tender and lamb is no longer pink, on Low for 8 to 9 hours, or High for 4 to 6 hours.
- Other dried fruit that could be used would be dried figs, chopped dates, raisins or plums. Your choice. You can use any stew meat you like: beef, lamb, deer, or goat. You can use 2 large sweet potatoes instead of regular potatoes, and honey or agave nectar instead of brown sugar.
- We use no-salt-added spices, tomatoes, and low-sodium beef stock. The salt at the end is optional, but I choose not to use it.
- The original recipe was cooked in a Dutch oven, but we chose to use a slow cooker.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 6 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 351 mg |
| Sugars | 13 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |