Moroccan Lamb Stew Cuiba
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes3 tablespoons all-purpose flour seasoned with salt and pepper2 tablespoons vegetable oil1 large onion, chopped fine6 large garlic cloves, chopped fine4 carrots, cut crosswise into 1/2-inch pieces4 celery ribs, cut crosswise into 1/2-inch pieces2 tablespoons packed brown sugar1 teaspoon dried thyme, crumbled1 teaspoon ground cumin1 teaspoon paprika1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon cayenne, or to taste1 tablespoon green peppercorns if desired1 1/2 cups dry red wine3 cups beef brothAccompaniment: couscous or egg noodles
In a bowl toss lamb with seasoned flour until well coated. In a 4- to 6-quart heavy saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown lamb in 2 batches, transferring to another bowl. In pan cook onion and garlic in remaining tablespoon oil over moderate heat, stirring, until softened. Add carrots, celery, brown sugar, thyme, spices, and salt and pepper to taste and cook, stirring, 1 minute. Add wine, broth, and lamb. Simmer stew over low heat, partially covered, stirring occasionally, 2 1/2 hours, until thickened and lamb is very tender.
Serve stew over couscous or noodles.
Number of Servings: 6
Recipe submitted by SparkPeople user LYNESAVAGE77.
Serve stew over couscous or noodles.
Number of Servings: 6
Recipe submitted by SparkPeople user LYNESAVAGE77.
Nutritional Info Amount Per Serving
- Calories: 424.0
- Total Fat: 18.8 g
- Cholesterol: 96.8 mg
- Sodium: 601.4 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 2.7 g
- Protein: 32.0 g
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