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Slow Braised Red Wine Lamb Stew with Moroccan Spices

 
One serving costs about $4.19 One serving costs about $4.19

$4.19 per serving

1 people like this recipe

1 likes

This recipe is ready in 155 minutes

Ready in 2 hours and 35 minutes

4 fall,winter,dairy-free,healthy,dairy free lunch,soup,main course,main dish,dinner
spoonacular Score:85%

Spoonacular Score: 85%

 

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 $4.19 per serving, you get a main course that serves 4. Autumn will be even more special with this recipe. This recipe from Foodista requires baby carrots, wine, alhambra merguez seasoning, and garlic. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around 2 hours and 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is great. Similar recipes include Red Wine Braised Lamb Shanks, Red Wine Braised Leg Of Lamb, and Red Wine-Braised Lamb Shanks.

Stew can be paired 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 Staglin Cabernet Sauvignon with a 5 out of 5 star rating seems like a good match. It costs about 180 dollars per bottle.

Staglin Cabernet Sauvignon

The 2002 vintage of this wine was ranked #9 on the Wine Spectator's Top 10 Wines of 2005An archetypal, old-world Sauvignon nose laden with classic aromas of cassis and black cherry redolent with violet-lifted black olives and green peppercorns rising out of an earthy bed of resonant loam and pure humus spiced by a tease of pimento, cedar and bay leaf cascades onto a rich and vibrant palate of anise highlighted blackcurrants and peppered plums speckled with shavings of dark chocolate and cocoa nibs energized by tingly notes of powdered minerals and a fresh acidity that also gives life and length to the well formed tannins.

» Get this wine on Wine.com

Ingredients

Servings:
2 pounds
2 pounds lean leg of lamb
lean leg of lamb
2 Tbsps
2 Tbsps cooking oil
cooking oil
1 medium
1 medium diced onion
diced onion
2 cloves
2 cloves garlic
garlic
1 cup
1 cup dry red wine
dry red wine
2 pounds
2 pounds potatoes
potatoes
8 ounces
8 ounces baby carrots
baby carrots
1 cup
1 cup fresh peas
fresh peas
1 cup
1 cup fresh peas
fresh peas
1 cup
1 cup fresh peas
fresh peas
28 ounces
28 ounces diced canned tomatoes
diced canned tomatoes
2 tsps
2 tsps alhambra merguez seasoning
alhambra merguez seasoning
0.5 tsps
0.5 tsps salt
salt
0.25 tsps
0.25 tsps pepper
pepper
1.5 cups
1.5 cups water
water
0.25 cup
0.25 cup all purpose flour
all purpose flour
2 pounds lean leg of lamb
2 pounds
lean leg of lamb
2 Tbsps cooking oil
2 Tbsps
cooking oil
1 medium diced onion
1 medium
diced onion
2 cloves garlic
2 cloves
garlic
1 cup dry red wine
1 cup
dry red wine
2 pounds potatoes
2 pounds
potatoes
8 ounces baby carrots
8 ounces
baby carrots
1 cup fresh peas
1 cup
fresh peas
1 cup fresh peas
1 cup
fresh peas
1 cup fresh peas
1 cup
fresh peas
28 ounces diced canned tomatoes
28 ounces
diced canned tomatoes
2 tsps alhambra merguez seasoning
2 tsps
alhambra merguez seasoning
0.5 tsps salt
0.5 tsps
salt
0.25 tsps pepper
0.25 tsps
pepper
1.5 cups water
1.5 cups
water
0.25 cup all purpose flour
0.25 cup
all purpose flour

Equipment

casserole dish
casserole dish
dutch oven
dutch oven
frying pan
frying pan
bowl
bowl
ladle
ladle
whisk
whisk
oven
oven
casserole dish
casserole dish
dutch oven
dutch oven
frying pan
frying pan
bowl
bowl
ladle
ladle
whisk
whisk
oven
oven


Instructions

  1. Preheat oven to 300 F.
  2. 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.
  3. Heat the dutch oven over med-high heat (or your frying pan) with 1 tbsp of oil.
  4. Add the lamb (cut into chunks, done in a couple of batches) and brown on all sides. Transfer to a bowl and set aside. This should take about 10 minutes.
  5. When all the meat is done, add the remaining oil to the pot. 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.
  8. Stir in the flour, mix well, and cook for 30 seconds.
  9. 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.
  10. Add the water, tomatoes (and juice) and bring to a boil. Stir to make sure there are no lumps.
  11. Add the lamb, mix, cover and place in the oven for 1 hour.
  12. Remove from oven and add the carrots (diagonally cut) and peeled, cubed potatoes. Cover and return to oven. Cook for 45 minutes.
  13. Remove from oven and add the peas. Cover and return to oven. Cook for 30 minutes, or until veggies are nice and tender.
  14. Ladle stew into bowls and enjoy.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.72
Ingredient
2 pounds lean leg of lamb
2 tablespoons cooking oil
1 medium diced onion
2 cloves garlic
1 cup dry red wine
2 pounds potatoes
8 ounces baby carrots
1 cup fresh peas
1 cup fresh peas
1 cup fresh peas
28 ounces diced canned tomatoes
¼ teaspoons pepper
¼ cups all purpose flour
Price
$9.51
$0.08
$0.24
$0.13
$3.13
$1.21
$0.85
$0.83
$1.29
$0.57
$0.99
$0.01
$0.04
$18.89

Nutritional Information

Quickview
659 Calories
43g Protein
14g Total Fat
80g Carbs
66% Health Score
Limit These
Calories
659k
33%

Fat
14g
23%

  Saturated Fat
3g
19%

Carbohydrates
80g
27%

  Sugar
16g
19%

Cholesterol
91mg
30%

Sodium
732mg
32%

Alcohol
6g
35%

Get Enough Of These
Protein
43g
86%

Vitamin A
8930IU
179%

Vitamin C
110mg
134%

Vitamin B3
15mg
80%

Vitamin B6
1mg
73%

Fiber
16g
66%

Manganese
1mg
66%

Vitamin B12
3µg
64%

Potassium
2227mg
64%

Vitamin K
63µg
60%

Phosphorus
598mg
60%

Vitamin B1
0.86mg
57%

Selenium
40µg
57%

Iron
9mg
54%

Zinc
8mg
54%

Folate
196µg
49%

Vitamin B2
0.76mg
45%

Copper
0.87mg
43%

Magnesium
166mg
42%

Vitamin B5
2mg
24%

Vitamin E
3mg
23%

Calcium
195mg
20%

covered percent of daily need

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