Moroccan Lamb and Apricot Stew
A fragrant and hearty stew featuring tender lamb, sweet apricots, and chickpeas in a warm, spiced tomato broth. A delicious and nutritious one-pot meal inspired by Moroccan flavors.
1120 calories
$9 par portion
$45 min
2 portions
nut-free, any cuisine
Ingrédients
- 300g diced lamb shoulder
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 400g can of chopped tomatoes
- 300ml vegetable stock
- 1 large carrot, sliced
- 50g dried apricots, halved
- 400g can of chickpeas, rinsed and drained
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish
Disponible pour les membres NutriPro.
Instructions
- 1.Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb with salt and pepper. Brown the lamb in batches, then set aside.
- 2.Reduce heat to medium, add the chopped onion to the pot, and sauté for 5-7 minutes until softened. Add the minced garlic and spices (cumin, coriander, turmeric, cinnamon) and cook for one minute until fragrant.
- 3.Return the lamb to the pot. Pour in the chopped tomatoes and stock, scraping up any browned bits from the bottom. Bring to a simmer.
- 4.Add the sliced carrot and halved apricots. Reduce heat to low, cover, and let it gently simmer for 25 minutes, or until the lamb is tender.
- 5.Stir in the rinsed chickpeas and cook for another 5 minutes to heat through. Adjust seasoning with salt and pepper if needed.
- 6.Serve the stew hot, garnished with fresh cilantro. This pairs well with quinoa or whole-wheat couscous.
Informations nutritionnelles
42g
fat
95g
carbs
24g
fiber
70g
protein
Pourquoi cette recette
This recipe is a well-balanced meal, rich in high-quality protein from lamb and fiber from chickpeas, aiding digestion and muscle support. The warm spices offer anti-inflammatory benefits, creating a deeply nutritious and flavorful dish.