Moroccan Lamb Stew Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod

Ingredients

 Canola oil2 Teaspoon
 Boneless lamb loin8 Ounce, trimmed of all visible fat and cut into 1" pieces
 Garlic2 Clove (10 gm), minced
 Unbleached flour1⁄4 Cup (4 tbs)
 Defatted beef stock/Low-sodium beef broth5 Cup (80 tbs)
 Canned low sodium tomato paste6 Ounce (1 Can)
 Paprika1 Tablespoon
 Ground black pepper1⁄4 Teaspoon
 Bay leaves2
 Rutabaga1 Small, peeled and cut into 1/2" pieces
 Acorn squash1 Small, peeled and cut into 1/2" pieces
 Onions2 Medium, cut into thin wedges
 Frozen corn1 1⁄2 Cup (24 tbs)
 Plain non-fat yogurt1⁄2 Cup (8 tbs)

Nutrition Facts

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

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.
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