Description
A savory low-carb lamb stew featuring dried fruits and nuts, perfect for a hearty meal.
Ingredients
Scale
- 2 pounds lamb shoulder, cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (or to taste)
- 1 can (14 ounces) diced tomatoes, with juice
- 1 cup low-sodium chicken broth
- 1/2 cup dried apricots, diced
- 1/2 cup toasted slivered almonds
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley, for garnish
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
- Add the lamb pieces and sear until browned on all sides, about 5 to 7 minutes. Transfer the lamb to a plate and set aside.
- In the same pot, add the chopped onion and sauté until translucent and tender, about 5 minutes.
- Add the chopped garlic and cook for another minute.
- Sprinkle in the cumin, coriander, cinnamon, smoked paprika, and cayenne pepper. Stir for about 30 seconds.
- Return the browned lamb to the pot, then add the diced tomatoes and chicken broth. Bring to a gentle boil, then reduce heat to low.
- Cover and let simmer for 1.5 to 2 hours, or until the lamb is fork-tender.
- In the final stages, fold in the diced apricots and toasted almonds, warming through for about 10 minutes.
- Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro or parsley.
Notes
- This recipe serves 6.
- Adjust the cayenne pepper to control the heat level.
- For a richer flavor, consider marinating the lamb overnight with spices.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg