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Slow Braised Red Wine Lamb Stew with Moroccan Spices Recipe

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Slow Braised Red Wine Lamb Stew with Moroccan Spices is fragrant and hearty. Elegant comfort food, perfect for a special occasion.

Prep time:
Cook time:
Servings: 4-6
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Ingredients

Cost per serving $5.79 view details
  • 2 pounds leg of lamb (trimmed and cut into 1 1/2" chunks)
  • 2 tbsp cooking oil (your choice)
  • 1 medium onion (diced)
  • 2 cloves garlic (chopped)
  • 1 cup dry red wine
  • 2 pounds potatoes (peeled and cubed)
  • 8 ounces baby carrots (diagonally cut)
  • 1 cup peas (fresh or frozen)
  • 1 can diced tomatoes (28 ounces)
  • 2 tsp Alhambra Merguez seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cups water
  • 1/4 cup all purpose flour

Directions

  1. Preheat oven to 300º 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) and 1 tbsp of oil.
  4. Add the lamb (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 onions and cook for 5 minutes.
  6. Add the garlic and cook for 1 minute.
  7. Add the salt, pepper and 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 and 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. Pour some wine, slice some bread....get ready to eat!!
  15. Ladle stew into bowls.
  16. ENJOY!!
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Nutrition Facts

Amount Per Serving %DV
Serving Size 654g
Recipe makes 4 servings
Calories 690  
Calories from Fat 294 43%
Total Fat 32.76g 41%
Saturated Fat 11.6g 46%
Trans Fat 0.18g  
Cholesterol 120mg 40%
Sodium 522mg 22%
Potassium 1556mg 44%
Total Carbs 48.6g 13%
Dietary Fiber 7.3g 24%
Sugars 7.39g 5%
Protein 38.81g 62%

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