Empty My Fridge
Recipe Quickie - North African Lamb Stew (Mediterranean Diet)
Ingredients
- Olive oil2 tbsp
- Onion · diced½ cups
- Garlic · minced3
- Salt
- Black pepper
- Lamb · trimmed chopped1 ½ lb
- Cumin2 tsp
- Smoked paprika2 tsp
- Turmeric2 tsp
- Cilantro½ tsp
- Allspice1 tsp
- Cayenne pepper½ tsp
- Dried apricot · chopped½ cups
- Tomato paste6 oz
- Chickpea · drained15 oz
- No salt added chicken stock1 ½ cups
- Cinnamon stick2
- Cauliflower · grated1 head
- Parsley · chopped
Instructions
- Heat the olive oil in a pot over medium heat, then add the garlic and onion and cook for 3 minutes, until the onion browns and turns translucent. Sprinkle in salt.
- Raise the heat to medium-high, add the lamb and sear the outside edges for 1 to 2 minutes. Sprinkle in the spices and stir to form a thick paste on the lamb.
- Lower the heat to medium-low, add the apricots, tomato paste and chickpeas, and stir for about 1 minute. Deglaze the pan with the chicken stock.
- Add the cinnamon sticks, cover and cook for 15 minutes at a light simmer.
- Season with salt and pepper to taste.
- Meanwhile, in a separate pan on medium-high heat, grate in the raw cauliflower and cook for 3 to 5 minutes, until some of the cauliflower rice browns on the outside.
- Garnish the stew with parsley and serve with the cauliflower rice.
Summarized from Fit Men Cook's video. Watch it for the details.
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GarlicOnionTomato pasteChickpeaCauliflowerLambDried apricot
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