Fireside Lamb Stew
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1/2 teaspoon ground cinnamon
- salt and pepper to taste
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 large onion grated
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons finely minced garlic
- 3 pounds boneless lamb shoulder cut into 1 1/2-inch pieces
- 2 1/2 cups defatted chicken broth
- 1 dried ancho chili stem and seeds removed
- 4 carrots, peeled halved lengthwise and cut into 1-i
- zest of 1 orange in wide strips
- 2 cups cubed (1 inch) butternut squash
- 2 roasted red bell peppers cut into 1-inch pieces
- 1/2 cup dried apricot halves
- Carbohydrate 27.2498925 g
- Cholesterol 244.9398798 mg
- Fat 77.0418900280504 g
- Fiber 4.9180500164032 g
- Protein 60.1683962095 g
- Saturated Fat 32.1357392025938 g
- Serving Size 1 1 Serving (614g)
- Sodium 458.797152504253 mg
- Sugar 22.3318424835968 g
- Trans Fat 6.04092243436644 g
- Calories 1049 calories
Preparation 1. Combine the oil, onion, garlic, chili powder, cumin, cinnamon, salt, and pepper in a large, heavy pot. Stir well, then add the meat. Toss the meat with the spice mixture to coat it well. 2. Add the broth, ancho chili, carrots, orange zest, and butternut squash. Bring to a boil over high heat. Then reduce the heat and simmer gently, partially covered, over medium heat for 30 minutes. Add the roasted peppers and dried apricots; cook, partially covered, until the lamb and vegetables are tender, about 30 minutes more. Remove and discard the chili and orange zest. Sprinkle with cilantro and serve immediately. Per serving (based on 6): 835 calories, 26g carbohydrates, 78g protein, 46g fat, 265mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
