Try this Bachelor Stew Marrakesh recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350. In medium bowl combine spices, garlic, salt and oil. Stir to blend. Coat each piece of lamb with mixture and set aside. Swirl broth in the bowl that held the spices and set aside.
Place onions in bottom of Dutch oven or large enameled baking dish. Cover with meat. Add reserved broth from bowl. Cover dish with foil, then lid to create a tight seal. Bake til meat falls from bone, 2.5-3 hours. Skim off the fat.
Spoon stew and sauce into shallow soup plates, garnish with mint and serve with warm bread.
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Serving Size: 1 (2734g) | ||
Recipe Makes: 1 | ||
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Calories: 3339 | ||
Calories from Fat: 2323 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 258.1g | 344 % | |
Saturated Fat 110.2g | 551 % | |
Monounsaturated Fat 105.6g | ||
Polyunsanturated Fat 20.7g | ||
Cholesterol 966.2mg | 297 % | |
Sodium 859.4mg | 30 % | |
Potassium 3274.8mg | 86 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.8g | ||
Protein 233.1g | 333 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3339
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