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Moroccan-Style Stew

 

18

Yield

6

servings

Prep

20

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 pound lamb
cubed
2 cups onions
chopped
1 clove garlic
minced
½ cup water
2 cans chickpeas (garbanzo beans)
*
2 cans tomatoes
cut up
*
cup tomato paste
cup raisins, seedless
¼ cup almonds
slivered
*
½ teaspoon black pepper
fresh
½ teaspoon thyme
dried, crushed
*
¼ teaspoon salt
¼ teaspoon cinnamon
*
¼ teaspoon allspice
ground
*
teaspoon red pepper flakes
cayenne
*
½ cup chicken broth
4 cups couscous
hot, cooked

Directions

Lightly spray a hot 12 inch skillet with release spray, add lamb and brown quickly on medium high heat, until the edges of the lamb cubes are a little crusty.

Drain most of grease from pan.

Add, onions, garlic and water; bring to boiling, cook over medium heat until the onions are translucent.

Add ¾ cup Garbanzo beans, undrained-tomatoes, tomato paste, raisins, almonds, black pepper, thyme, salt, cinnamon, allspice, red pepper and stock.

Bring to boiling. Reduce heat and simmer, covered, 1½ hours or until lamb is very tender.

Add remaining garbanzo beans and simmer for 10 minutes or until desired consistency.

Serve over hot couscous.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 76717% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 452mg 19%
Total Carbohydrate 41g 41%
Dietary Fiber 11g 45%
Sugars g
Protein 68g
Vitamin A 5% Vitamin C 18%
Calcium 9% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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