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Moroccan Lamb Stew

yield: 8 total time: 240 minutes
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Ingredients

  • 1 teaspoon paprika
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon cayenne pepper or 2 teaspoons if you'd like it spicy
  • 2 teaspoons salt
  • 4 1/2 pounds leg of lamb boneless, trimmed and cut into 1 inch cubes, or about 3 pounds lamb stew meat
  • 1 coconut oil or oil of choice
  • 1 onion large, chopped
  • 2 tablespoons garlic minced or grated
  • 2 tablespoons fresh ginger peeled and minced or grated
  • 6 ounces tomato paste
  • 14 1/2 ounces low sodium beef broth cans
  • 1/2 cup dried apricots chopped
  • 1/4 cup raisins
  • 2 lemons zested
  • pistachios chopped
  • Italian flat leaf parsley fresh, chopped
  • greek yogurt
  • 10 ounces couscous package of plain, prepared per package instructions

Nutrition

  • Calories : 600 calories
  • Carbohydrate : 47 grams
  • Cholesterol : 165 milligrams
  • Fat : 19 grams
  • Fiber : 6 grams
  • Protein : 63 grams
  • SaturatedFat : 8 grams
  • Sodium : 1060 milligrams
  • Sugar : 9 grams
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