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Moroccan Lamb Stew

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  • Prep 15 min
  • Total 60 min
  • Servings 6
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This hearty lamb stew comes together in an hour and uses paprika and couscous to bring the flavors of Moroccan cuisine alive.
By Betty Crocker Kitchens
Updated Mar 17, 2014
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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

Steps

  • 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

350 Calories, 6g Total Fat, 23g Protein, 49g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
60
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
480mg
20%
Potassium
840mg
24%
Total Carbohydrate
49g
16%
Dietary Fiber
5g
20%
Sugars
20g
Protein
23g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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