Moroccan Lamb Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Moroccan Lamb Stew calories by ingredient
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Introduction

This recipe is from Nov/Dec 2011 Clean Eating Mag
I made it without the swiss chard and served it with spinach
This recipe is from Nov/Dec 2011 Clean Eating Mag
I made it without the swiss chard and served it with spinach

Number of Servings: 4

Ingredients

    1.5 C water or low sodium vegetable or chicken broth
    3/4 t ground ginger
    1/2 t ground cinnamon
    1/2 t ground black pepper
    1 large yellow onion, finely chopped
    2 carrots, peeled and thinly sliced into half moons
    2 parsnips, peeled and chopped into 1-inch cubes
    3/4 leg of lamb, trimmed of fat and cut into 1/2 inch pieces
    1/2 C unsweetened raisins
    3 T low sodium tomato paste
    1 15-oz can white beans, drained and rinsed well
    1/4 t sea salt
    4 T chopped fresh cilantro, divided
    1 T fresh lemon juice

    (3 bunches Swiss chard, chopped (about 12 cups, not packed)

Directions

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.

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