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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. In a Dutch oven over medium heat, warm 1 Tb of olive oil. Add the onions and saute until softened, about 5 minutes. Add the carrots and cook until slightly softened, about 3 minutes more. Transfer to a bowl and set aside. | 3. Pat the lamb dry with paper towels. Place the flour in a large bowl or sealable plastic bag and season with salt and pepper. Add the lamb in batches and stir or shake to coat thoroughly with the seasoned flour. | 4. Warm the remaining 3 Tb oil in the pot over medium-high heat. Working in batches to avoid crowding, add the lamb and brown on all sides, 4 to 5 minutes for each batch. Transfer to a bowl and set aside. | 5. Return the onion mixture and the lamb along with any accumulated juices to the pot. Add the garlic, cumin, saffron and ginger and stir to coat the meat and vegetables. Add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Add the tomatoes, dates, and orange zest and juice and bring to a boil over high heat. | 6. Cover the pot, transfer to the oven and bake until the meat is tender, 1 1/2 to 2 hours. If the sauce seems too thin, using a slotted spoon, transfer the meat and vegetables to a bowl and boil the sauce on the stovetop until thickened. Return the meat and the vegetables to the pot. Taste and adjust seasonings. | 7. Transfer the stew to a serving bowl and garnish with the parsley. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
yellow onion	2		chopped	229.68	13.6764	1.653	18.792
carrot	3		peeled chopped	157.44	36.7872	3.5712	0.9216
lamb	3	lbs	cubed	3633.336	0.0	229.703	293.7967
purpose flour	1/2	cup		-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
saffron thread	1/4	teaspoon		-	-	-	-
ginger	1	tablespoon	peeled minced	4.8	1.0662	0.1092	0.045
beef stock	2 1/2	cups		428.4	46.683	15.812999999999999	20.223
tomato	1	cup	canned crushed	41.4	9.18	2.16	0.36
date	1	cup	chopped dried	414.54	110.2941	3.6015	0.5733
orange	1		juice	1.7625	0.4406	0.0352	0.0045
flat leaf parsley	2	tablespoons	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.