Moroccan Lamb Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 C water or low sodium vegetable or chicken broth3/4 t ground ginger1/2 t ground cinnamon1/2 t ground black pepper1 large yellow onion, finely chopped2 carrots, peeled and thinly sliced into half moons2 parsnips, peeled and chopped into 1-inch cubes3/4 leg of lamb, trimmed of fat and cut into 1/2 inch pieces1/2 C unsweetened raisins3 T low sodium tomato paste1 15-oz can white beans, drained and rinsed well1/4 t sea salt4 T chopped fresh cilantro, divided1 T fresh lemon juice(3 bunches Swiss chard, chopped (about 12 cups, not packed)
In a lare saucepan, combine water, ginger, cinnamon and pepper; bring to a boil on medium heat. Add onion, carrots and parsnips and cook, stirring frequently, until vegetables soften; about 10 minutes. Stir in lamb and cook until no longer pink, about 5 minutes. Add raisins, tomato paste, beans, salt and 2 T cilantro. Cover and simmer for 20 minutes. Add lemon jice and remaining 2 T cilantro.
Meanwhile, set a steamer basket or metal sieve over a pot of water. Bring water to a boil, add Swiss chard to basket and cover. Steam until Swiss chard wilts and turns bright green. about 3 minutes.
Divide swiss hcard among serving plates and top with lamb mixture, dividing evenly.
Serving Size: makes 1 cup stew per person
Number of Servings: 4
Recipe submitted by SparkPeople user HILLRUNNER.
Meanwhile, set a steamer basket or metal sieve over a pot of water. Bring water to a boil, add Swiss chard to basket and cover. Steam until Swiss chard wilts and turns bright green. about 3 minutes.
Divide swiss hcard among serving plates and top with lamb mixture, dividing evenly.
Serving Size: makes 1 cup stew per person
Number of Servings: 4
Recipe submitted by SparkPeople user HILLRUNNER.
Nutritional Info Amount Per Serving
- Calories: 386.7
- Total Fat: 5.6 g
- Cholesterol: 57.2 mg
- Sodium: 728.3 mg
- Total Carbs: 59.8 g
- Dietary Fiber: 10.6 g
- Protein: 27.9 g
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