Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Filled with dried fruit and squash, this lamb stew boasts the flavors of Morocco and Algeria. It is especially good with the Basmati Pilaf with Vermicelli and Onions or couscous.

Recipe by Cooking Light December 2006


Recipe Summary

8 servings (serving size: 1 1/4 cups stew)


Ingredient Checklist


Instructions Checklist
  • Sprinkle lamb with 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon black pepper, red pepper, and cloves. Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add lamb; sauté 7 minutes or until browned. Remove from pan.

  • Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add broth, scraping pan to loosen browned bits. Return lamb to pan. Add remaining 3/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, and remaining 3/4 teaspoon black pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

  • Add squash and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until lamb and squash are tender.

Nutrition Facts

378 calories; calories from fat 27%; fat 11.3g; saturated fat 4.6g; mono fat 4.6g; poly fat 0.6g; protein 31g; carbohydrates 39g; fiber 6g; cholesterol 104mg; iron 4mg; sodium 706mg; calcium 103mg.