Program note: I’ve finally caught on to a trend in online recipes where staples like salt and black pepper are omitted from the ingredients section. If this feels wrong let me know but it will help out with the tag cloud not always showing those as the most used ingredients (not useful).
Moving on to the recipe de jour is another winter staple that sustained me through last winter and I have been reintroducing as the temperature has dropped (currently 19 degrees as I write this). I originally found this recipe on the Epicurious app and minus the yogurt based sauce and lemon juice is Slow Carb friendly. Even though this recipe is written as vegetarian (and probably works well) I’ve always added some ground meat to it. In the past this was beef but the last time I tried it I used lamb and really changed the flavor into something special. I also have made it with the Harissa sauce before and it is quite good so I definitely encourage you give that a try sometime if you are not being super strict.
Original recipe -> Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce
Moroccan Vegetable and Lamb Stew
Serves: 4-6
Ingredients
- Ground Lamb - 1 lb
- Carrots - 1 lb
- Turnips - 1 lb
- Green Onions - 2 bunches
- Baby Spinach - 1 lb
- Garlic Cloves - 2
- Paprika - 2 tsp
- Ground Cumin - 1 tbsp
- Ground Corriander - 2 tbsp
- Lemon (optional) - 1
- Fresh Mint - 1 bunch
- Dry White Wine - 1/2 cup
- Extra Virgin Olive Oil - 4 tbsp
- Garbanzo Beans - 2 15 oz cans
Instructions
Dice carrots[1] and turnips to 1/4 inch pieces and place in a mixing bowl. Chop green onions[2] and add to a seperate mixing bowl. Open garbanzo bean cans and thoroughly wash them in the sink using a colander.
Begin heating olive oil in a large pot over medium heat. Once oil is shimmering add the carrots and turnips and mix until all veggies completely covered in oil, cook for about 5 minutes. Meanwhile begin heating a frying pan over medium heat and begin browning the ground lamb[3].
When the carrots and turnips are beginning to soften add the minced garlic[4] and green onions and stir to coat. Also add the cumin, corriander, paprika, white wine, and a pinch or more of salt and pepper. Mix everything together and reduce the heat to low.
After the lamb is browned add to the pot plus the garbanzo beans and stir to coat. Beginning adding spinach in batches as much as you can get into the pot and still be able to mix without making a mess. When all of the spinach has been integrated cover and let simmer for about 10 minutes.
Finally stir in freshly squeezed lemon juice (optional) and top with chopped mint before serving.
[1] http://www.youtube.com/watch?v=E0AdAKviw0o
[2] http://www.youtube.com/watch?v=elEhXjAdths
[3] http://www.youtube.com/watch?v=ACW08JyDuVg
[4] http://www.youtube.com/watch?v=KaUtS24RjAo
(No Ratings Yet)
Loading...
Follow!