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Send a Meal Blog

Wednesday, April 23 2014
Moroccan Lamb
  • 2    pounds   boneless lamb shoulder roast
  • 2    tablespoons   olive oil
  • 1      medium onion, chopped (1/2 cup)
  • 2      cloves garlic, minced
  • 1    tablespoon   grated fresh ginger
  • 2 1/2   cups   water
  • 1    6 ounce package  long grain and wild rice mix
  • 1/2   teaspoon   coarsely ground black pepper
  • 1/4   teaspoon   ground cinnamon
  • 1/8 - 1/4   teaspoon   cayenne pepper
  • 2      medium yellow summer squash, cut into 1-inch pieces (2-1/2 cups)
  • 1    8 ounce package  fresh mushrooms, halved or quartered (about 3 cups)
  • 3/4   cup   dried apricots
  • 1/2   cup   raisins
  • 1/2   cup   dried tart cherries
Trim fat from lamb; cut meat into 1-inch pieces. In a very large skillet heat oil over medium heat. Add half of the lamb and brown on all sides; remove lamb from skillet using a slotted spoon. Add remaining lamb, the onion, garlic, and ginger to skillet. Cook until meat is brown and onion is tender, stirring occasionally. Return all meat to skillet. Add water. Bring mixture to boiling; reduce heat. Simmer, covered, for 25 minutes.
Add rice mix and seasoning packet, black pepper, cinnamon, and cayenne pepper to lamb mixture. Return mixture to boiling; reduce heat. Simmer, covered, for 20 minutes. Add squash, mushrooms, apricots, raisins, and cherries to lamb mixture. Simmer, covered, about 10 minutes or until squash is just tender. Makes 6 to 8 servings.

nutrition information
Per Serving: cal. (kcal) 610, Fat, total (g) 31, chol. (mg) 102, sat. fat (g) 12, carb. (g) 54, Monosaturated fat (g) 14, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 18, pro. (g) 32, vit. A (IU) 680, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 3, sodium (mg) 490, Potassium (mg) 939, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:43 am   |  Permalink   |  0 Comments  |  Email

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