Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine 3 cups chopped onions, lamb and 2 cups water in a heavy large pot. Add cinnamon sticks, ground cinnamon, salt, pepper, ginger and saffron. Bring to a boil over medium-high heat. Partially cover, reduce heat to medium low and simmer gently 1 1/2 hours. Add tomatoes and 2 tablespoons parsley. Continue to simmer, partially covered, until lamb is tender and juices thicken, about 30 minutes. Season to taste with salt and pepper. Remove cinnamon sticks. | 2. Meanwhile, heat oil in a heavy large skillet over high heat. Add remaining 6 cups chopped onion. Saute until beginning to brown, about 10 minutes. Reduce heat to medium; saute until onions are deep brown, stirring often, about 45 minutes. | 3. Transfer lamb stew to a large shallow bowl. Scatter caramelized onions and remaining 2 tablespoons parsley over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	9	cups	chopped divided	576.0	134.496	15.84	1.44
lamb stew meat	3	lbs	boneless cut	1210.4027	0.0	269.2806	6.8
water	2	cups		0.0	0.0	0.0	0.0
cinnamon	2			-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	coarse ground	5.773	1.4708	0.239	0.075
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
saffron thread	1/8	teaspoon	crumbled	1210.4027	0.0	269.2806	6.8
plum tomato	4	cups	chopped	1210.4027	0.0	269.2806	6.8
italian parsley	4	tablespoons	chopped divided	1210.4027	0.0	269.2806	6.8
olive oil	1/4	cup		477.36	0.0	0.0	54.0

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