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Ingredientes
- This adds a Moroccan flavor to your seder, connecting you to Jews of different countries. An unusual delight.
- 1/4 c. extra virgin olive oil
- 1 lrg onion, minced
- 4 x garlic cloves, chopped
- 1 tsp cinnamon
- 1 tsp cumin
- 1/2 tsp ginger
- 1/2 tsp coarsely grnd black pepper
- 3 lb lamb stew, cubed
- 3 c. beef broth
- 2 x cinnamon sticks
- 1 Tbsp. lemon peel
- 1 c. pitted prunes
- 1 c. whole blanched almonds
Direcciones
- Mix together extra virgin olive oil, onion, garlic, cinnamon, cumin, ginger and pepper in a large Dutch oven. Add in meat and stir to coat. Add in broth, cinnamon sticks and lemon peel. Bring to a boil, then simmer, partially covered for 1/2 hour. Stir in prunes and almonds and simmer for another 1 1/2 hrs.
- Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 12 servings | |
| Calories 304 | |
| Calories from Fat 147 | 48% |
| Total Fat 16.85g | 21% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 274mg | 11% |
| Potassium 556mg | 16% |
| Total Carbs 12.23g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.93g | 4% |
| Protein 26.77g | 43% |
