Lamb is one of my favorite meats. The leg is tender and perfect in a stew alongside the Moroccan flavors. Serve this over couscous or mashed potatoes.
1. Dust the lamb cubes with flour and set aside. Lightly coat a large, nonstick saucepan with cooking spray add the oil and set over medium-high heat. Sear the lamb for 5 minutes or until browned on all sides. Remove the lamb from the pan.
2. Blanch the pearl onions in a pot of boiling water for 1 minute. Refresh in cold water and drain. Peel and set aside.
3. Respray the pan. Cook the chopped onion and garlic over medium-high heat for 3 minutes. Stir in the pearl onions, sweet potato, carrots, chickpeas, stock, wine, raisins, orange zest, orange juice concentrate, jalapeño, cumin, cinnamon, salt and pepper and browned lamb. Mix the cornstarch with water until smooth and add. Bring to a boil. Add to the slow cooker and cook on the high setting for 3 hours or on the low setting for 5 hours. Serve garnished with cilantro or parsley.
1 lb boneless lamb leg, cut into 1-inch (2.5 cm) cubes
2 Tbsp all-purpose flour
2 tsp vegetable oil
1 cup pearl onions
1 cup chopped onion
2 tsp finely chopped garlic
2 cups peeled and diced sweet potato
1 cup baby carrots
1 cup canned chickpeas, drained and rinsed
1 cup beef (or chicken) stock
1/2 cup white wine
3/4 cup raisins
1 Tbsp orange zest
3 Tbsp thawed orange juice concentrate
2 tsp finely chopped jalapeño pepper
1 tsp ground cumin
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp cornstarch
1 Tbsp water
1/3 cup chopped cilantro or parsley
Nutritional Analysis per Serving
Protein 21 g
Fat 7.3 g
Saturated Fat 2 g
Carbohydrates 41 g
Cholesterol 55 mg
Sodium 250 mg
Fiber 5 g
Prep Time: 25 minutes
Cook Time: 3 hours (high) or 5 hours (low)
Nutrition Watch: On average, a 3 oz serving of lamb has only 175 calories. Lamb is an excellent source of protein, vitamin B12, niacin, zinc and selenium, and a good source of iron and riboflavin.