Moroccan Lamb Stew
The perfect accompaniment for this stew is a scented couscous. Serve fresh dates or figs and almonds for an authentic dessert.
  • 1/2 cup dried apricots
  • 1 cup boiling water
  • 2 teaspoons olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon pepper
  • 1 large onion, diced
  • 1 cup thinly sliced carrots
  • 2/3 cup thinly sliced parsnips
  • 1/3 cup canned chicken broth diluted with 1/3 cup water, or 2/3 cup homemade chicken broth
  • 3/4 pound well-trimmed lean lamb, cut into 1/2-inch pieces
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 cup canned chick-peas, rinsed and drained
  • 1/4 teaspoon salt
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lemon juice

1. In small heatproof bowl, combine apricots and boiling water. Set aside to soften. Reserving soaking liquid, drain apricots and coarsely chop.

2. In flameproof casserole or Dutch oven, heat oil over medium heat. Stir in cinnamon, ginger, paprika, turmeric and pepper, and cook until fragrant, about 30 seconds. Stir in onion, carrots, parsnips and broth, and cook, stirring frequently, until vegetables have softened, about 5 minutes.

3. Stir in lamb and cook until lamb is no longer pink, about 5 minutes. Stir chopped apricots, 1/4 cup of reserved soaking liquid, tomato sauce, chick-peas, salt and cilantro into stew and cook until lamb is cooked through and vegetables are tender, about 10 minutes. Stir in lemon juice and serve.

Nutritional Information
Per serving: 295 calories, 7.9g total fat, 1.7g saturated fat, 3.3g monounsaturated fat, 1g polyunsaturated fat, 6.9g dietary fiber, 23g protein, 35g carbohydrate, 54mg cholesterol, 378mg sodium.
Good source of: beta-carotene, fiber, potassium, vitamin B12, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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