Steak Creole with Cheese Grits
Apricot and Lamb Tagine
This slow-cooked Moroccan stew is perfect for wintry nights.
265
6 servings
Dried apricots add vitamin A and beta-carotene to this slow cooked Moroccan stew.
Ingredients
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3 tablespoons canola oil
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2 large onions, thinly sliced
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2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
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1 teaspoon turmeric
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1 teaspoon ground ginger
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1/2 teaspoon coriander
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1/2 teaspoon cinnamon
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon ground allspice
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3 cups lower-sodium chicken broth
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1 (15-ounce) can chickpeas
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1 cup dried apricots (about 6 ounces)
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1 tablespoon honey
Instructions
- Heat oil in a large skillet over medium heat. Add onions; saute 5 minutes.
- Add lamb; cook, stirring occasionally, until pieces are no longer pink, about 4 minutes.
- Transfer lamb mixture to slow-cooker; add turmeric, ginger, coriander, cinnamon, salt, pepper and allspice. Pour in broth. Stir in chickpeas, apricots and honey.
- Cover and cook on medium 4 hours. Serves 6.
Recipe by Bruce Weinstein and Mark Scarbrough.
Nutritional Info (per serving)
- Calories 490
- Fat 16g
- Saturated Fat 3g
- Polyunsaturated Fat 3.5g
- Monounsaturated Fat 8g
- Cholesterol 95mg
- Sodium 330mg
- Potassium 1170mg
- Carbohydrates 47g
- Fiber 9g
- Sugars 24g
- Protein 41g
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