Moroccan Lamb Stew

By myrecipes.com

Ingredients

1 teaspoon olive oil

Cooking spray

1 1/2 pounds boneless leg of lamb, trimmed and cubed

4 cups onion, sliced and separated into rings

1 3/4 cups water, divided

5 garlic cloves, minced

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1/4 teaspoon saffron threads, crushed

1/4 teaspoon ground allspice

1/8 teaspoon ground red pepper

1 (3-inch) cinnamon stick

1 (14-ounce) can less-sodium beef broth

1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

2 cups baby carrots

1 cup golden raisins

1/2 cup dried figs, halved

2 tablespoons chopped fresh mint

1 teaspoon salt

 

Preparation

Heat oil in a large Dutch oven over medium-high heat; coat pan with cooking spray. Add half of lamb; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining lamb. Return first batch of lamb to pan. Add onion, 1/4 cup water, and garlic to pan; cook 4 1/2 minutes or until lightly browned, scraping the pan to loosen browned bits. Add cumin, coriander, ginger, saffron, allspice, pepper, and cinnamon; cook 30 seconds, stirring constantly. Stir in broth and 1 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in chickpeas, carrots, raisins, and figs; cover and simmer 20 minutes or until carrots are tender. Stir in mint and salt.

 

YOUR ARTICLE
Category:
RECIPES

Title:*

Description:*

YOUR INFORMATION

Name:*

Email:*

Mobile:*

PHOTOS Up to 5 images

Add new photo
Thumb Image