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$5.25 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 84% 
Lamb Tagine Stew might be just the main course you are searching for. For $5.25 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. One serving contains 884 calories, 46g of protein, and 68g of fat. 1 person has made this recipe and would make it again. A mixture of lamb stock, carrot, peas, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a caveman, gluten free, dairy free, and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is amazing. Similar recipes include Lamb Tagine, Lamb Tagine, and Lamb Tagine.
Stew works really well with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Dumas Station Minnick Hills Reserve Cabernet Sauvignon with a 5 out of 5 star rating seems like a good match. It costs about 69 dollars per bottle.
This wine features fruit aromas of cassis and blackberry. Additional aromas include classic Walla Walla dusty spice box, plus pencil lead and leather. This is a rich and meaty wine, with layers of complexity. Our Minnick Hills Reserve will benefit from decanting while young, and maintain its solid structure for years to come. "The scent of this wine reminds me of my first leather jacket-a Navy pilot's vintage aviator jacket, purchased at our local surplus store. I loved that jacket." -- Pete Thorson, Hospitality
» Get this wine on Amazon.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.
The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).
Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)
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