This hearty lamb stew comes together in an hour and uses paprika and couscous to bring the flavors of Moroccan cuisine alive.
Moroccan Lamb Stew
- Prep Time 15 min
- Total 60 min
- Servings 6
- Ingredients 13
Ingredients
- 1 pound boneless lamb shoulder
- 1 1/2 cups chicken broth
- 1 large onion, chopped (1 cup)
- 3 cloves garlic, finely chopped
- 1 tablespoon all-purpose flour
- 1 cup dry red wine or chicken broth
- 1 cup dried apricots
- 1/4 cup pitted dried plums
- 1/4 cup raisins
- 1 teaspoon paprika
- 1 can (14.5 oz) whole peeled tomatoes, undrained
- 1/3 cup chopped fresh parsley
- 3 cups hot cooked couscous
Instructions
-
Step1Trim fat from lamb; cut into cubes. Spray Dutch oven with nonstick cooking spray; heat over medium-high heat. Cook lamb in Dutch oven, stirring frequently, until brown. Remove lamb from Dutch oven.
-
Step2Add 1/2 cup of the broth to Dutch oven; heat to boiling. Stir in onion and garlic. Cook 3 minutes, stirring frequently. Stir in flour. Cook 1 minute, stirring constantly.
-
Step3Stir in the lamb, remaining 1 cup broth, the wine, apricots, prunes, raisins, paprika and tomatoes, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer 45 minutes. Stir in parsley. Serve over couscous.
Nutrition
350
Calories
6g
Total Fat
23g
Protein
49g
Total Carbohydrate
20g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 60
- Total Fat
- 6g
- 9%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 480mg
- 20%
- Potassium
- 840mg
- 24%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 20g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 10%
- 10%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
3
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