Braised Lamb Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Olive Oil, 3 tbspTurmeric, ground, .25 tspTurmeric, ground, .5 tspPepper, red or cayenne, .25 tsp*cardomom, ground, 1/2 tsp*Kosher Salt, 1 tsp *Lamb, Australian, shoulder, blade, trimmed, 2.5 lb cut into cubes or Lamb leg roast cut into cubesOnions, raw, 1 cup, chopped Carrots, raw, 3 cup, choppedGarlic, 3 clove dicedGinger Root, 4 tsp Tomato Paste, 0.5 cup Lemon zest/fresh squeezed, juice of one whole lemon, 1 servingChicken stock, home-prepared or Organic chicken stock, 2-8 cups, depending on desired thicknessApricots, dried, 1 cup, halves, dicedHoney, 1 tbspCilantro leaves, fresh, 2 tbsp, choppedTru Roots *Sprouted Rice &Quinoa- Organic, 1 cup
In a mixing bowl use 2 tbsp oil, turmeric, cum, cayenne, cardamom and salt, mix well until it becomes paste, then toss cubed lamb to bowel and set aside; cover. Heat 1 tbsp oil in large heavy pot over medium high heat, add 1/3 the lamb and brown well; remove to plate and repeat with 1/3 of lamb; repeat. Then add carrots, onions to pot and sweat for 5 minutes, stir in paste, then return lamb to pot, stir in lemon, chicken stock, apricots, honey, and rice/quinoa blend. Bring to boil, then reduce heat to low, cover and summer for 1 and 1/2 hours, stirring occasionally until lamb is tender. Add more chicken stock if a more 'soupy' texture is desired. When ready to serve, spring stew with fresh cilantro and serve right out of the pot.
Serving Size: Makes 6 - 2 cups servings or 8-1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JANISLANDER.
Serving Size: Makes 6 - 2 cups servings or 8-1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JANISLANDER.
Nutritional Info Amount Per Serving
- Calories: 476.8
- Total Fat: 20.7 g
- Cholesterol: 92.5 mg
- Sodium: 671.7 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 5.8 g
- Protein: 33.2 g
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