EASY MOROCCAN LAMB STEW RECIPE
If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.
Provided by Suzy Karadsheh
Categories Entree
Time 2h30m
Number Of Ingredients 16
Steps:
- In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
- In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
- In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
- Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
- Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
- Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
- A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!
Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg
MIDDLE EASTERN LAMB SALAD WITH SPINACH & FETA (LOW CARB)
A zesty, delicious combination of flavors. High protein & very low carb. For vegetarians you can just leave the lamb off the top and it's still a nice salad, but not so much a meal anymore.
Provided by littleturtle
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Rub the lamb all over with the oil and then with the seasonings.
- Grill the lamb until medium-rare, turning once (internal temp 135F; about 40 minutes on an outdoor grill).
- On a baking sheet, toast the pecans in preheated oven for about 10 minutes.
- In a bowl, cobine the remaining ingredients and toss to mix.
- Sprinkle the pecans over the top of the tossed salad.
- Slice the lamb thin when it finishes cooking, then serve the salad with the grilled lamb on top.
Nutrition Facts : Calories 336.6, Fat 33.3, SaturatedFat 7.7, Cholesterol 26.8, Sodium 641.5, Carbohydrate 5.9, Fiber 2.3, Sugar 2, Protein 6.4
GREEK LAMB SALAD
Make and share this Greek Lamb Salad recipe from Food.com.
Provided by Belbo
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix oregano, lemon rind, lemon juice and ½ tsp black pepper in a small bowl.
- Rub the mixture into the lamb fillets.
- Put oil in pan and fry lamb.
- Remove lamb from pan.
- Place oil in pan and fry potato until golden.
- For dressing, place the oil, lemon juice, garlic, rosemary and sugar in a bowl and mix together well.
- Thinly slice the lamb and place all ingredients in a large bowl.
- Drizzle the dressing over the ingredients and gently toss.
Nutrition Facts : Calories 788.5, Fat 62.2, SaturatedFat 24.7, Cholesterol 137, Sodium 733.8, Carbohydrate 27.6, Fiber 3.7, Sugar 6.2, Protein 30.4
SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
- Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
- Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.
Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium
LAMB, FETA & MINT SALAD
This satisfying summer salad is very quick to make and provides an interesting use for oven chips...
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
- Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
- Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.
Nutrition Facts : Calories 590 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium
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