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Moroccan Lamb Stew Recipe
|Canola oil||2 Teaspoon|
|Boneless lamb loin||8 Ounce, trimmed of all visible fat and cut into 1" pieces|
|Garlic||2 Clove (10 gm), minced|
|Unbleached flour||1⁄4 Cup (4 tbs)|
|Defatted beef stock/Low-sodium beef broth||5 Cup (80 tbs)|
|Canned low sodium tomato paste||6 Ounce (1 Can)|
|Ground black pepper||1⁄4 Teaspoon|
|Rutabaga||1 Small, peeled and cut into 1/2" pieces|
|Acorn squash||1 Small, peeled and cut into 1/2" pieces|
|Onions||2 Medium, cut into thin wedges|
|Frozen corn||1 1⁄2 Cup (24 tbs)|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1586 Calories from Fat 258
% Daily Value*
Total Fat 29 g44.8%
Saturated Fat 6.8 g33.9%
Trans Fat 0 g
Cholesterol 181.4 mg
Sodium 2510.1 mg104.6%
Total Carbohydrates 253 g84.5%
Dietary Fiber 40.3 g161.1%
Sugars 64.1 g
Protein 97 g193.4%
Vitamin A 261.1% Vitamin C 309.5%
Calcium 66.2% Iron 121.7%
*Based on a 2000 Calorie diet
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 350Â° 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.