Try this Moroccan Lamb and Fruit Stew recipe, or contribute your own.
Suggest a better descriptionIn a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, and salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3 1/2 or 4-quart crockery cooker. Add onion and garlic, stir to combine. Pour beef broth over all. Cover and cook on low heat setting for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours or till meat is tender. Skim fat from the surface of the juices in the crockery cooker. Stir cornstarch into the cold water and stir into crock pot. Add dates and apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes or until mixture is slightly thickened and bubbly. To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls. Recipe by: The Better Homes Kitchen Posted to MC-Recipe Digest by "rich_sf@pacbell.net"
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Serving Size: 1 Serving (2048g) | ||
Recipe Makes: 1 | ||
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Calories: 3377 | ||
Calories from Fat: 1560 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 173.3g | 231 % | |
Saturated Fat 68.8g | 344 % | |
Monounsaturated Fat 75.1g | ||
Polyunsanturated Fat 16g | ||
Cholesterol 618.2mg | 190 % | |
Sodium 1661.5mg | 57 % | |
Potassium 6088.2mg | 160 % | |
Total Carbohydrate 297.1g | 87 % | |
Dietary Fiber 35.8g | 143 % | |
Sugars, other 261.3g | ||
Protein 179.4g | 256 % | |
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: 3377
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