Nutritional Guidelines (per serving) | |
---|---|
527 | Calories |
30g | Fat |
26g | Carbs |
37g | Protein |
Nutrition Facts | |
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Servings: 6 servings | |
Amount per serving | |
Calories | 527 |
% Daily Value* | |
Total Fat 30g | 39% |
Saturated Fat 12g | 59% |
Cholesterol 124mg | 41% |
Sodium 633mg | 28% |
Total Carbohydrate 26g | 10% |
Dietary Fiber 4g | 14% |
Protein 37g | |
Calcium 125mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Your family will love the exotic flavors in this easy spiced lamb stew. A combination of ginger, cinnamon, and cumin are added to the stew along with tomatoes, garlic, and a bit of lemon juice.
If you prefer to use a slow cooker, see the tips and variations below the recipe. Serve this lamb stew with hot cooked rice, grits, or couscous, along with a simple tossed salad.
Ingredients
- 1 1/2 to 2 pounds boneless lamb shoulder (or stewing lamb)
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- dash coarsely ground black pepper
- 1 medium carrot (peeled, diced)
- 1 (14.5-ounce) can tomatoes (with juice, diced)
- 1 cup chicken stock
- Juice of 1/2 lemon
Steps to Make It
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Trim any visible fat from the lamb and cut it into bite-size pieces. Sprinkle with salt and pepper and then toss with the flour.
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Heat 1 tablespoon of olive oil—or vegetable oil—in a Dutch oven or large saucepan over medium heat. Add the floured lamb pieces and the chopped onion. Cook the lamb until browned on all sides, stirring frequently.
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Add the onion and cook, stirring, for about 5 minutes longer, or until the onion is translucent.
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Add the garlic and cook, stirring, for 1 minute longer.
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Add remaining ingredients and bring to a boil.
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Reduce heat, cover, and simmer for about 1 hour, until lamb is tender.
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Serve over hot cooked rice, grits or polenta, or couscous, or serve with hot buttered noodles or potatoes.
Tips
- To convert to the slow cooker, follow the first 5 steps and then transfer to the slow cooker. Cover and cook on low for about 5 to 7 hours, or until the lamb is tender. Alternatively, cook on high for about 4 hours.
- Any cut of lamb is fine for stewing, but cuts from the shoulder are best.
Recipe Variations
- Add about 1 cup of diced potatoes about halfway through the simmering time.
- Add 1 cup of diced rutabaga about halfway through the simmering time.
- Make the stew with stewing beef instead of lamb.