Lamb and Sweet Potato-Curry Stew

recipe

Yield:

serves 8 (serving size: 1 1/4 cups stew and 1/2 cup couscous)

Nutritional Information

Calories 449
Caloriesfromfat 20 %
Fat 9.8 g
Satfat 2.8 g
Monofat 3.8 g
Polyfat 1.5 g
Protein 29.6 g
Carbohydrate 60.4 g
Fiber 8.2 g
Cholesterol 65 mg
Iron 4.1 mg
Sodium 608 mg
Calcium 77 mg

Ingredients

1 tablespoon peanut oil
2 pounds lean lamb stew meat, trimmed
3 1/4 cups coarsely chopped onion
1 cup (1/2-inch-thick) sliced carrot
1 cup chopped green bell pepper
2 tablespoons ground cumin
1 teaspoon curry powder
1/2 teaspoon ground turmeric
4 cups chopped tomato
2 cups cubed, peeled sweet potato
1 (15 1/2-ounce) can chickpeas, drained
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) box couscous

Preparation

Heat oil in a Dutch oven over medium-high heat. Add lamb; cook 5 minutes or until browned, stirring frequently. Stir in onion and next 5 ingredients (onion through turmeric); cook 5 minutes. Stir in tomato and next 5 ingredients (tomato through pepper). Bring to a boil; cover, reduce heat, and simmer 35 minutes. Uncover; simmer 30 minutes.

Prepare couscous according to package directions, omitting salt and fat.

Note:

November 2001
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