Spicy lamb stew
Serves: 4
Time to make: 5 hrs 55 mins
Hands-on time: 10 mins
Total cost: $16.80 / $4.20 per serve
(at time of publication)
Ingredients
- 500g lean lamb, diced (boneless leg shoulder)
- 1 ½ tablespoons Moroccan seasoning
- 2cm-piece fresh ginger, grated
- 1 onion, thinly sliced
- 2 carrots, scrubbed, sliced
- 2 medium potatoes, scrubbed, sliced or diced
- 400g can chickpeas, drained, rinsed
- 2 cups shredded cabbage
- 140g tub no-added-salt tomato paste
- 2 cups salt-reduced liquid chicken stock
- ½ cup dates, halved
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Instructions
1 Toss lamb in seasoning. Place in the slow cooker with all the remaining ingredients except dates – adding stock last. Mix well. Cook on low for 5 hours.
2 Stir in dates and cook for 30-45 more minutes.
3 Stir well. Leave to stand for 20 minutes before serving.
Serving suggestion
Serve with chopped fresh coriander or parsley and crusty bread or couscous.
Variations
Make it gluten-free: Use gluten-free stock and check seasoning and tomato paste are gluten free. Serve with gluten-free bread or rice instead of couscous.
Nutrition Info (per serve)
-
Calories 473cal
-
Kilojoules 1980kJ
-
Protein 34g
-
Total fat 12g
-
–Saturated fat 5g
-
Carbohydrates 55g
-
–Sugars 29g
-
Dietary fibre 11g
-
Sodium 570mg
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Calcium 150mg
-
Iron 5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
