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Ingredientes
- 2 lb lamb shoulder chops, 1" thick
- 1 Tbsp. vegetable oil divided
- 1 lrg onion minced
- 1 1/2 c. water
- 1 pch saffron threads crumbled
- 3/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 1/2 lrg carrots cut 1/4"-thk rounds
- 1 sm sweet potato peeled, and cut into 3/4" pcs
- 3/4 tsp grnd ginger
- 1/8 tsp grnd cinnamon
- 2/3 c. pitted prunes
- 1/2 c. dry apricots
- 1 med yellow squash cut 3/4" pcs
- 2 tsp honey (optional) Freshly-grated nutmeg to taste
Direcciones
- Cut lamb from bones, reserving bones, then cut meat into 1-inch pcs.
- Heat 1/2 Tbsp. of the oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately-high heat till warm but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
- Add in remaining 1/2 Tbsp. oil to the casserole and cook onion, stirring, till softened. Return meat and bones to pot. Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mix, covered, stirring occasionally, till lamb is tender, about 1 1/4 hrs.
- Transfer the lamb to a clean plate and add in any meat from lamb bones, discarding bones. Add in carrots and sweet potato to pot, then simmer, covered, stirring occasionally, till vegetables are barely tender, about 10 min.
- Add in ginger, cinnamon, prunes, apricots, and squash, simmer, covered, stirring occasionally, till vegetables and fruits are tender, about 5 min. Return lamb to stew and add in honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 min.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 162 | |
| Calories from Fat 33 | 20% |
| Total Fat 3.78g | 5% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 472mg | 20% |
| Potassium 566mg | 16% |
| Total Carbs 33.09g | 9% |
| Dietary Fiber 4.7g | 16% |
| Sugars 18.77g | 13% |
| Protein 2.38g | 4% |
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