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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 lunch,soup,main course,main dish,dinner
spoonacular Score:86%

Spoonacular Score: 86%

 

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.

Stew on the menu? Try pairing 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 Cameron Hughes Lot 601 Cabernet Sauvignon with a 5 out of 5 star rating seems like a good match. It costs about 33 dollars per bottle.

Cameron Hughes Lot 601 Cabernet Sauvignon

Starts with dusty plum notes, pretty acacia flower, and cherry/blackcurrant/blackberry fruit. With just a little bit of air, it blooms a gorgeous perfume of sweet, spicy florals, rich plum, and electric cherry and blackcurrant notes all riding a gravelly spine. Absolutely gorgeous and notable for its bright, well defined fruit. On the palate it's densely textured, yet juicy and energetic with chocolatey plum, cherry, blackcurrant and black pepper notes suavely fleshed out in a long, sweeping finish that foretells of much more to come

» 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

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: $4.55
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
$1.29
$1.70
$0.01
$0.04
$18.20

Tips

Health Tips

  • 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.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
587 Calories
42g Protein
14g Total Fat
64g Carbs
85% Health Score
Limit These
Calories
587
29%

Fat
14g
23%

  Saturated Fat
3g
19%

Carbohydrates
64g
22%

  Sugar
14g
16%

Cholesterol
91mg
30%

Sodium
716mg
31%

Alcohol
6g
35%

Get Enough Of These
Protein
42g
85%

Vitamin A
8566IU
171%

Manganese
2mg
113%

Copper
1mg
84%

Iron
14mg
83%

Vitamin B3
15mg
77%

Vitamin C
62mg
76%

Vitamin B12
3µg
64%

Vitamin B6
1mg
64%

Potassium
2241mg
64%

Fiber
14g
59%

Selenium
39µg
57%

Zinc
7mg
50%

Phosphorus
503mg
50%

Vitamin K
45µg
43%

Folate
161µg
40%

Magnesium
160mg
40%

Vitamin B2
0.68mg
40%

Vitamin B1
0.59mg
39%

Vitamin E
4mg
30%

Vitamin B5
2mg
26%

Calcium
224mg
22%

covered percent of daily need

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