Moroccan Lamb Stew Recipe
Ingredients
| Canola oil | 2 Teaspoon | |
| 8 ounces boneless lamb loin, trimmed of all visible fat and cut into 1" pieces | ||
| Garlic | 2 Clove (5gm), minced | |
| Unbleached flour | 1/4 Cup (16 tbs) | |
| 5 cups defatted beef stock or low-sodium beef broth | ||
| Tomato Paste | 1 Can (10oz) | |
| Paprika | 1 Tablespoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Bay leaves | 2 | |
| 1 small rutabaga, peeled and cut into 1/2" pieces | ||
| 1 small acorn squash, peeled and cut into 1/2" pieces | ||
| 2 medium onions, cut into thin wedges 1 1/2 cups frozen corn | ||
| 1/2 cup nonfat plain yogurt | ||
Directions
Spray a 4-quart ovenproof Dutch oven with no-stick spray.
Add the oil and swirl to coat the bottom.
Heat over medium heat.
Add the lamb and garlic.
Cook and stir until the meat is well browned.
Stir in the flour.
Then stir in the stock or broth, tomato paste, paprika, pepper and bay leaves.
Cover and bring to a boil, then transfer to the oven.
Bake, covered, at 350° for 45 minutes.
Stir in the rutabagas, squash, onions and corn.
Cover and bake about 45 minutes more or until the meat and vegetables are tender, stirring occasionally.
Add the yogurt, stirring until well mixed.
Remove and discard the bay leaves before serving.
Add the oil and swirl to coat the bottom.
Heat over medium heat.
Add the lamb and garlic.
Cook and stir until the meat is well browned.
Stir in the flour.
Then stir in the stock or broth, tomato paste, paprika, pepper and bay leaves.
Cover and bring to a boil, then transfer to the oven.
Bake, covered, at 350° for 45 minutes.
Stir in the rutabagas, squash, onions and corn.
Cover and bake about 45 minutes more or until the meat and vegetables are tender, stirring occasionally.
Add the yogurt, stirring until well mixed.
Remove and discard the bay leaves before serving.
Chef
