Moroccan Lamb, Lentil & Apricot Stew
A hearty and aromatic one-pot stew, rich in essential nutrients. Tender lamb, earthy lentils, and sweet potatoes are simmered in a fragrant blend of Moroccan spices, finished with sweet apricots and fresh spinach. A perfect, warming meal.
1450 calories
$8 per serving
$40 min
2 servings
pregnancy-friendly, any cuisine
Ingredients
- 250g diced lean lamb
- 100g dried Puy lentils
- 1 large sweet potato (approx. 300g), cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 400g can chopped tomatoes
- 400ml low-sodium vegetable broth
- 50g dried apricots, chopped
- 100g fresh spinach
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- Salt and black pepper to taste
Instructions
- 1.Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced lamb and brown on all sides. Remove the lamb and set it aside.
- 2.In the same pot, add the chopped onion and sauté for 5 minutes until soft. Add the minced garlic and cook for 1 more minute until fragrant.
- 3.Stir in the cumin, coriander, and turmeric, cooking for 30 seconds. Return the lamb to the pot.
- 4.Add the chopped tomatoes, vegetable broth, dried lentils, and cubed sweet potato. Stir to combine, bring to a boil, then reduce heat to low.
- 5.Cover and simmer for 25-30 minutes, until the lentils and sweet potato are tender and the lamb is cooked through.
- 6.Stir in the chopped apricots and fresh spinach, cooking for another 2-3 minutes until the spinach has wilted. Season with salt and pepper to taste and serve hot.
Nutrition Information
44g
fat
170g
carbs
36g
fiber
85g
protein
Why this recipe
This nutritious stew is a powerhouse for pregnancy. It delivers high-quality iron and protein from lamb, and folate-rich lentils crucial for fetal development. Sweet potatoes provide Vitamin A and fiber, making it a perfectly balanced, delicious meal.