Moroccan Lamb Stew with Cauliflower

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If you love the taste of lamb but don’t always love the price, grab yourself a few pounds of lamb stew meat instead. It’s often much less expensive and makes for some of the most comforting, flavorful meals. This Moroccan lamb stew has wonderful, warm spices like cumin, cinnamon and cloves. And it’s made more healthy with cauliflower in place of any heavier root vegetables. My kids gobbled this up and all of them asked for seconds!

 

(8 votes, average: 4.00 out of 5)
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Moroccan Lamb Stew with Cauliflower

Ingredients

  • 1 tsp ground coriander
  • 3/4 tsp ground cumin
  • 3/4 tsp black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne
  • 1/8 tsp ground cloves
  • 2 tbsp coconut oil
  • 2 tbsp coconut oil
  • 3 lbs lamb stew meat
  • 1/2 onion, chopped
  • 1/2 tsp salt
  • 2 cloves garlic, minced
  • 1 15-ounce can diced tomatoes
  • 2 cups chicken broth
  • Medium head cauliflower, cut into 1 inch florets

Instructions

  1. Preheat oven to 300F. In a small bowl, combine coriander, cumin, pepper, cinnamon, cayenne and cloves. Pat lamb dry with a paper towel and season with salt and pepper.
  2. In a large dutch oven, heat oil until shimmering. Add lamb and brown all over, about 10 minutes. Transfer to a plate with a slotted spoon.
  3. Add onions to the pot and sprinkle with salt. Sauté until translucent, 4 or 5 minutes. Stir in garlic and spice mixture and cook until fragrant, about 1 minute. Add the tomatoes and broth and return lamb to the pot.
  4. Bring to a simmer, cover and transfer to the oven. Cook until lamb is tender, about 1 1/2 hours. Add cauliflower and continue cooking until cauliflower is tender, another 30 minutes or so.

Yield: 8

Cholesterol: 153mg

Food energy: 445 kcal

Total fat: 22.8g

Calories from fat: 205

Carbohydrate: 6.22g

Protein per serving: 47.08g

Total dietary fiber: 1.56g

Sodium per serving: 632mg

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