There are a lot of spices in this stew, but don't be alarmed. Together they offer a taste right out of North Africa, where the traditional spice blend, ras el hanout, can combine up to 50 different spices. Serve over couscous or rice.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2009
MethodTrim fat off lamb; cut meat into 1-inch (2.5 cm) cubes. In Dutch oven, heat half of the oil over high heat; brown lamb, in batches. Transfer to plate and set aside. Pour off any fat from pan.
Heat remaining oil over medium heat; cook onions and garlic, stirring occasionally, until softened, about 6 minutes.
Stir in salt, cumin, coriander, ginger, turmeric, cinnamon, cardamom, pepper, saffron, cayenne and cloves; cook, stirring, for 2 minutes.
Stir in bean cooking liquid, scraping up browned bits. Return lamb and any juices to pan. Add tomatoes, breaking up with spoon, tomato paste and lemon rind; bring to boil. Reduce heat, cover and simmer until lamb is tender, 1 hour.
Stir in lima beans and olives; simmer, uncovered, for 10 minutes. Stir in parsley; cook for 1 minute.
Nutritional facts Per each of 8 servings: about
- Sodium 513 mg
- Protein 36 g
- Calories 376.0
- Total fat 15 g
- Cholesterol 93 mg
- Saturated fat 3 g
- Total carbohydrate 25 g
- Iron 42.0
- Folate 24.0
- Calcium 8.0
- Vitamin A 7.0
- Vitamin C 45.0