Moroccan Style Lamb & Apricot Stew

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 485.6
  • Total Fat: 13.7 g
  • Cholesterol: 86.7 mg
  • Sodium: 419.2 mg
  • Total Carbs: 60.1 g
  • Dietary Fiber: 9.7 g
  • Protein: 34.7 g

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

Serve with couscous or quinoa and a little dollop of natural yogurt, adding the additional calories of course! Serve with couscous or quinoa and a little dollop of natural yogurt, adding the additional calories of course!
Number of Servings: 3

Ingredients

    400g neck lamb fillet, cut into 2 inch pieces
    3 tsp Cumin seeds
    3 tsp Coriander seeds
    pinch of salt and black pepper
    1 tbsp Olive oil
    1 red Onion, peeled and roughly chopped
    5 cm piece fresh ginger, peeled and finely chopped
    4 cloves Garlic, peeled and finely chopped
    small bunch fresh Coriander, leaves picked, stalks finely chopped
    1 red chilli, finely sliced
    240g rinsed, drained weight, Chickpeas
    150g Dried apricots, roughly chopped
    1 x 400g tin Tomatoes


Directions

1. Put the lamb into a large bowl. Grind the cumin and coriander seeds in a pestle and mortar with a good pinch of salt and pepper until you have a powder. Sprinkle this over the lamb pieces and mix well.

2. Heat the olive oil in a pan, add the spiced lamb and fry until golden brown. Add the onion, ginger and garlic to the pan and continue to cook for 5 minutes until the onions have softened.

3. Add the chopped coriander stalks and the chilli to the pan. Tip in the chickpeas, apricots, tomatoes and approx 100 ml water. Cover and bring to the boil then transfer it all into a caserole dish and bake in oven at 180C until the lamb is melting and tender.

4. A few minutes before the lamb is ready, cook some couscous or quinoa according to packet instructions.

5. Taste your lamb and season with salt and pepper if needed, then serve in bowls with the couscous or quinoa. Dollop with a spoonful of natural yoghurt then sprinkle over the coriander leaves and reserved chilli slices.


Number of Servings: 3

Recipe submitted by SparkPeople user CHEEKYCHOOK.

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