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Slow Braised Red Wine Lamb Stew with Moroccan Spices

 
One serving costs about $4.55 One serving costs about $4.55

$4.55 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 soup,lunch,main course,main dish,dinner
spoonacular Score:87%

Spoonacular Score: 87%

 

The recipe Slow Braised Red Wine Lamb Stew with Moroccan Spices can be made in roughly 2 hours and 35 minutes. This recipe serves 4. Watching your figure? This dairy free recipe has 587 calories, 42g of protein, and 15g of fat per serving. For $4.55 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. Head to the store and pick up canned tomatoes, seasoning, garlic, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. It works well as a rather expensive main course for Autumn. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is super. If you like this recipe, you might also like recipes such as Red Wine Braised Lamb Shanks, Red Wine Braised Lamb Shanks, and Red Wine Braised Leg Of Lamb.

Cabernet Sauvignon, Chablis, and Malbec are my top picks for Stew. 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 Tobacco Road "Tradition" Cabernet Sauvignon with a 5 out of 5 star rating seems like a good match. It costs about 44 dollars per bottle.

Tobacco Road "Tradition" Cabernet Sauvignon

Aromas of cedar box, dried tobacco leaves and mission fig lead to flavors of black cherries and sugar plums and a hint of vanilla.

» Get this wine on Amazon.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
28 ounces
28 ounces diced canned tomatoes
diced canned tomatoes
2 tsps
2 tsps seasoning
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
28 ounces diced canned tomatoes
28 ounces
diced canned tomatoes
2 tsps seasoning
2 tsps
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
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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: $4.44
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
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
$1.70
$0.01
$0.04
$17.74
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Nutritional Information

Quickview
630k Calories
41g Protein
14g Total Fat
76g Carbs
85% Health Score
Limit These
Calories
630k
32%

Fat
14g
23%

  Saturated Fat
3g
19%

Carbohydrates
76g
25%

  Sugar
16g
18%

Cholesterol
91mg
30%

Sodium
707mg
31%

Alcohol
6g
35%

Get Enough Of These
Protein
41g
82%

Vitamin A
8570IU
171%

Vitamin C
81mg
99%

Vitamin B3
15mg
77%

Vitamin B6
1mg
71%

Potassium
2259mg
65%

Vitamin B12
3µg
64%

Manganese
1mg
62%

Selenium
39µg
57%

Fiber
14g
56%

Phosphorus
546mg
55%

Iron
9mg
52%

Zinc
7mg
49%

Vitamin B1
0.73mg
48%

Copper
0.97mg
48%

Vitamin K
49µg
47%

Magnesium
160mg
40%

Folate
159µg
40%

Vitamin B2
0.66mg
39%

Vitamin E
4mg
30%

Vitamin B5
2mg
26%

Calcium
183mg
18%

covered percent of daily need

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