Slow Braised Red Wine Lamb Stew with Moroccan Spices
Slow Braised Red Wine Lamb Stew with Moroccan Spices could be just the dairy free recipe you've been looking for. One portion of this dish contains roughly 39g of protein, 14g of fat, and a total of 601 calories. For $4.
Kochzeit
155 min
Portionen
4
Zutaten
14
Nährwerte
pro Portion601 kcal
Kalorien
39 g
Eiweiß
14 g
Fett
70 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Küchenutensilien
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Kochmesser
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Zubereitung
- 1
Preheat oven to 300 F.I used a cast iron dutch oven to cook the entire stew in from start to finish. You may choose to use a frying pan and casserole dish.
- 2
Heat the dutch oven over med-high heat (or your frying pan) with 1 tbsp of oil.
- 3
Add the lamb (cut into chunks, done in a couple of batches) and brown on all sides.
- 4
Transfer to a bowl and set aside. This should take about 10 minutes.When all the meat is done, add the remaining oil to the pot.
- 5
Add the diced onion and cook for 5 minutes.
- 6
Add the chopped garlic and cook for 1 minute.
- 7
Add the salt, pepper and Alhambra Merguez seasoning to the pot and mix well.Stir in the flour, mix well, and cook for 30 seconds.
- 8
Whisk in the wine. Be sure to scrape up any brown bits, and smooth out any lumps from the flour. Cook for about 2 minutes, just to cook out some of the alcohol.
- 9
Add the water, tomatoes (and juice) and bring to a boil. Stir to make sure there are no lumps.
- 10
Add the lamb, mix, cover and place in the oven for 1 hour.
- 11
Remove from oven and add the carrots (diagonally cut) and peeled, cubed potatoes. Cover and return to oven. Cook for 45 minutes.
- 12
Remove from oven and add the peas. Cover and return to oven. Cook for 30 minutes, or until veggies are nice and tender.Ladle stew into bowls and enjoy.
