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Moroccan Lamb Stew

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  • Prep Time 15 min
  • Total Time 60 min
  • Servings 6

This hearty lamb stew comes together in an hour and uses paprika and couscous to bring the flavors of Moroccan cuisine alive.

Ingredients

1
pound boneless lamb shoulder
1 1/2
cups chicken broth
1
large onion, chopped (1 cup)
3
cloves garlic, finely chopped
1
tablespoon all-purpose flour
1
cup dry red wine or chicken broth
1
cup dried apricots
1/4
cup pitted dried plums
1/4
cup raisins
1
teaspoon paprika
1
can (14.5 oz) whole peeled tomatoes, undrained
1/3
cup chopped fresh parsley
3
cups hot cooked couscous

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  • 1 Trim fat from lamb; cut into cubes. Spray Dutch oven with nonstick cooking spray; heat over medium-high heat. Cook lamb in Dutch oven, stirring frequently, until brown. Remove lamb from Dutch oven.
  • 2 Add 1/2 cup of the broth to Dutch oven; heat to boiling. Stir in onion and garlic. Cook 3 minutes, stirring frequently. Stir in flour. Cook 1 minute, stirring constantly.
  • 3 Stir in the lamb, remaining 1 cup broth, the wine, apricots, prunes, raisins, paprika and tomatoes, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer 45 minutes. Stir in parsley. Serve over couscous.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
480mg
480%;
Total Carbohydrate
49g
49%
(Dietary Fiber
5g
5%
  Sugars
20g
20%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
10%;
Calcium
8%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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