From Men’s Health
Don’t let the exotic-sounding name of this recipe—Moroccan Lamb Stew—freak you out.
“Moroccan” aloof agency that you bandy in some agitative (though easy-to-find) spices. Plus, lamb is a assertive meat that provides added than 30 grams of muscle-building protein per serving.
Add some chickpeas, onions, olives, and apricots for 10 grams of gut-filling cilia and you accept the absolute no-hassle, slow-simmered end-of-winter warmer.
One cup of adapted lamb buzz serves up 30-plus grams of protein for 263 calories, which is commensurable to beef. It’s additionally a acceptable antecedent of adamant and vitamin B12, both of which advice your anatomy function.
This compound calls for “stew meat.” That basically agency cubed pieces of meat from assorted genitalia of the animal.
You could buy lamb roast, or lamb loin, or lamb chops. But again you’d accept to abolish the bones. Bouillon meat saves you time.
This compound takes no best to adapt than your accepted pot of chili and tastes annihilation like your accepted pot of chili.
And that’s a actual acceptable thing.
What You’ll Need:2 Tbsp canola oil2 lb cubed lamb bouillon meat2 garlic cloves, minced1 ample chicken onion, diced2 tsp arena coriander2 tsp arena cumin1 biscuit stick1 (15 oz) can chickpeas, rinsed and drained1 cup broiled apricots, chopped1/2 cup pimento-stuffed blooming olives1 (15 oz) can diced tomatoes2 cups beef broth
How to Make It:1. In a ample Dutch oven over medium-high heat, calefaction the oil. Add the lamb, division able-bodied with alkali and pepper, and baker until able-bodied browned, 10 to 15 minutes. Transfer to a bowl lined with cardboard towels to drain.
2. Add the garlic, onion, and carrots and saute until the onion softens, about 5 minutes. Add the coriander, cumin, and biscuit stick. Baker until fragrant, about 30 seconds. Add the chickpeas, apricots, blooming olives, tomatoes (with their juices), aloof lamb, and beef broth. Bring to a abscess over aerial heat, and again abate the calefaction to average low and simmer until the lamb is actual tender, 60 to 90 minutes. Discard the biscuit stick. Taste and acclimatize seasoning, if necessary. Feeds 6
Nutrition per serving: 495 calories, 38g protein, 46g carbs (10g fiber), 16g fat
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