Moroccan Slow Cooked Lamb
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3 |
pounds |
lamb shoulder -- trimmed and cut into 2 inch pieces |
|
2 |
teaspoons |
Middle Eastern spice mix -- see recipe |
|
4 |
tablespoons |
olive oil |
|
1 |
large |
sweet onion -- diced small |
|
1 |
tablespoon |
no salt added tomato paste |
|
2 |
cups |
low sodium chicken broth |
|
2 |
large |
sweet potatoes -- diced |
|
2 |
large |
Roma tomatoes -- diced |
|
1 |
cup |
dried apricots -- sliced |
|
2 |
tablespoons |
honey |
|
1 |
tablespoon |
ginger root -- minced |
|
1 |
teaspoon |
lemon zest |
| Toss lamb in spice mixture. Heat 2 tablespoons of oil in Dutch oven to medium-high. Brown lamb in batches. Remove from pan. Add tomato paste and onions to pan. Reduce heat to medium and cook until onion is soft. Add broth, sweet potatoes, tomatoes, apricots, honey, ginger root, and lemon zest. Cook scraping up all the browned bits. Add lamb back to pat and reduce heat to low. Cover and simmer until lamb is tender about one hour. Uncover and cook until sauce thickens about 20 minutes. Makes 6 servings. |
| Per Serving: 709 Calories; 48g Fat (60.4% calories from fat); 36g Protein; 35g Carbohydrate; 5g Dietary Fiber; 129mg Cholesterol; 318mg Sodium. Exchanges: 1/2 Grain (Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 7 Fat; 1/2 Other Carbohydrates. |