Moroccan Lamb Stew

Name: Moroccan Lamb Stew
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 TBSP Canola Oil; 2 lb Cubed Lamb Stew Meat; 2 Garlic Cloves (Minced); 1 Large Yellow Onion (Diced); 4 Medium Carrots (Diced); 2 Tsp Ground Coriander; 2 Tsp Ground Cumin; 1 Cinnamon Stick; 1 (15 oz) Can of Chickpeas (Rinsed and Drained); 1 Cup Dried Apricots (Chopped); 1/2 Cup Pimento-Stuffed Green Olives; 1 (15 oz) Can Diced Tomatoes; 2 Cups Beef Broth

Kevin Shotas @cook_21298521

Carlsbad, CA

Men's Health Magazine

Kevin Shotas @cook_21298521

Carlsbad, CA

Men's Health Magazine

Saved

Ingredients

1:45 mins

6 servings

2 TBSPCanola Oil
2 lbCubed Lamb Stew Meat
2Garlic Cloves (Minced)
1Large Yellow Onion (Diced)
4Medium Carrots (Diced)
2 TspGround Coriander
2 TspGround Cumin
1Cinnamon Stick
1 (15 oz)Can of Chickpeas (Rinsed and Drained)
1 CupDried Apricots (Chopped)
1/2 CupPimento-Stuffed Green Olives
1 (15 oz)Can Diced Tomatoes
2 CupsBeef Broth

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Steps

1:45 mins

1

In a large Dutch Oven on medium high heat, heat oil. Season lamb with salt and pepper and add to Dutch oven. Cook until well browned, 10 - 15 minutes. Transfer to a plate lined with paper towels to drain.
2

Add garlic, onion, and carrots and saute until onion softens, about 5 minutes. Add the coriander, cumin, and cinnamon stick. Cook until fragrant, about 30 seconds.
3

Add the chickpeas, apricots, green olives, tomatoes (with juices), reserved lamb, and beef broth. Bring to a boil over high heat, and then reduce the heat to medium low and simmer until lamb is very tender, 60 - 90 minutes. Discard the cinnamon sticks. Taste and adjust seasoning if necessary.
4

Nutrition per serving: 495 calories, 38g protein, 46g carbs, 10g fiber, 16g fat.