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Ingredientes
- 1/4 c. extra virgin olive oil
- 1 lrg onion grated
- 2 Tbsp. finely-chopped garlic
- 1 tsp chili pwdr
- 1 tsp grnd cumin
- 1/2 tsp grnd cinnamon Salt to taste Freshly-grnd black pepper to taste
- 3 lb boneless lamb shoulder cut 1 1/2" pcs
- 2 1/2 c. defatted chicken broth
- 1 x dry ancho chili stemmed, seeded
- 4 x carrots peeled, halved lengthwise and cut into 1" pcs Zest of 1 orange in wide strips
- 2 c. cubed (1") butternut squash
- 2 x Roasted Red Bell Peppers (see recipe), cut into 1" pcs
- 1/2 c. dry apricot halves
- 2 Tbsp. minced fresh cilantro leaves
Direcciones
- Combine the oil, onion, garlic, chili pwdr, cumin, cinnamon, salt and pepper in a large, heavy pot. Stir well, then add in the meat. Toss the meat with the spice mix to coat it well.
- Add in 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 min. Add in the roasted peppers and dry apricots; cook, partially covered, till the lamb and vegetables are tender, about 30 min more. Remove and throw away the chili and orange zest. Sprinkle with cilantro and serve immediately.
- This recipe yields 4 to 6 servings.
- Comments: Talk about simple stews! You do not have to brown the meat - and the stew cooks in an easy hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 6 servings | |
| Calories 565 | |
| Calories from Fat 388 | 69% |
| Total Fat 43.19g | 54% |
| Saturated Fat 15.65g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 146mg | 6% |
| Potassium 762mg | 22% |
| Total Carbs 11.54g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.21g | 3% |
| Protein 31.89g | 51% |
