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Fragrant Lamb Stew With Dried Fruits

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Ingredients

Adjust Servings:
3 lbs lamb cut into cubes from boneless leg of lamb
3 - 4 medium onions peeled and chopped
3 cloves garlic crushed through a press
1 lb carrot peeled and cut into 1 inch chunks
2 teaspoons curry powder
salt and pepper
1 teaspoon cinnamon
2 tablespoons fresh ginger minced or 1 teaspoon ginger ground minced
1/2 teaspoon clove ground
1 teaspoon lemon zest of minced
1/2 teaspoon cayenne pepper or 1/2 teaspoon red pepper flakes
1 tablespoon fresh rosemary leaf minced
1 cup water or more as needed
1 cup red wine
2 cups canned plum tomatoes preferably san marzano

Nutritional information

690.8
Calories
251 g
Calories From Fat
27.9 g
Total Fat
9.8 g
Saturated Fat
120 mg
Cholesterol
352.6mg
Sodium
70.3 g
Carbs
11.4 g
Dietary Fiber
11.1 g
Sugars
38.1 g
Protein
526g
Serving Size (g)
6
Serving Size

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Fragrant Lamb Stew With Dried Fruits

Features:
    Cuisine:

    Wow, I happend to have all ingredients but dried fruits. Picked raisins from my husband's musli and added dried blueberries and South African fruity chutney. Good, so good. Served with rice and as suggested mashed potatoes. Both good.

    • 163 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Fragrant Lamb Stew with Dried Fruits,Delicious served over mashed potatoes! ,Wow, I happend to have all ingredients but dried fruits. Picked raisins from my husband’s musli and added dried blueberries and South African fruity chutney. Good, so good. Served with rice and as suggested mashed potatoes. Both good.,I scaled this down for 2 people and I will be making adjustments for the heat. used white pepper instead of black pepper and that may have led to the heat. Cutting a tad on the ginger, curry and cayenne will improve for my household’s taste, we are more accustomed to more subtle dishes with a med twist.

    Fruits were raisins, apricots (which I normally cannot take) and prunes. They added a lovely sweetness that lingered over the heat that is on the backside of the bite. I avoided the nuts entirely but will possibly pine nuts in the future since almonds are a hazard.

    For a first time Moroccan dish..fantabulous!


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    Steps

    1
    Done

    '-Preheat Oven to 350 Degrees F.

    2
    Done

    Heat Olive Oil in Bottom of 4 to 5 Quart Heavy-Bottomed Dutch Oven.

    3
    Done

    Brown Cubes of Lamb in Oil, in Batches, Remove Lamb to Plate. Add Onions to Pot, Scraping Up Brown Bits and Stirring.

    4
    Done

    When Softened, Add Crushed Garlic; Stir to Incorporate, Then Add Carrots.

    5
    Done

    Cook 2 to 3 Minutes.

    6
    Done

    Add Curry, Salt, Pepper, Cinnamon, Ginger, Cloves, Lemon Zest, Cayenne or Pepper Flakes, and Rosemary.

    7
    Done

    Stir to Mix in Well, Then Add Water and Wine. Raise Heat and Let the Liquids Bubble. Lower Heat, Then Add the Tomatoes, Balsamic Vinegar, and the Lamb Cubes.

    8
    Done

    Add Dried Fruits, the Lemon Juice, and the Almonds.

    9
    Done

    Adjust Seasonings to Taste, Adding More Water If the Stew Seems Too Thick.

    10
    Done

    Add 1/2 Cup of Cilantro, Cover Pot, and Place in Oven For 75 to 90 Minutes.

    11
    Done

    from Time to Time, Check Stew, Adding Water as Needed to Keep It Moist. When Lamb Is Tender and Dried Fruits Have Softened Almost Enough to Become Part of the Sauce, Remove from Oven and Stir in Remaining Cilantro.

    12
    Done

    Let Stew Rest 5 Minutes and Serve.

    Avatar Of Silas Martinez

    Silas Martinez

    Pizza perfectionist crafting crispy crusts and gooey cheese for savory satisfaction.

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