Casseroles, stews

Spicy lamb stew

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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)


Spicy lamb stew

  • Ingredients

  • Nutrition Info.(per serve)

  • 500g lean lamb, diced (boneless leg shoulder)
  • 1 1/2 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
  • 1/2 cup dates, halved

  • Nutrition Info

    • Kilojoules 1980kJ

    • Calories 473cal

    • Protein 34g

    • Total fat 12g

    • Saturated fat 5g

    • Carbohydrates 55g

    • Sugars 29g

    • Dietary fibre 11g

    • Sodium 570mg

    • Calcium 150mg

    • Iron 5mg

    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.


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    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.

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    Author: Sarah Swain - Food writer, stylist and recipe creator
    First published: Jul 2011
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