Slow Braised Red Wine Lamb Stew with Moroccan Spices

Name: Slow Braised Red Wine Lamb Stew with Moroccan Spices
Total time: 155 min
Yield: 4 servings
Ingredients: 2 pounds leg of lamb; 2 tbsp cooking oil; 1 medium onion; 2 cloves garlic; 1 cup wine; 2 pounds potatoes; 8 ounces baby carrots; 1 cup peas; 28 ounces canned tomatoes; 2 tsp alhambra merguez seasoning; 0.5 tsp salt; 0.25 tsp pepper; 1.5 cups water; 0.25 cup all purpose flour

Ready in : 155 mins

Slow Braised Red Wine Lamb Stew with Moroccan Spices could be just the dairy free recipe you've been looking for. One portion of this dish contains roughly 39g of protein, 14g of fat, and a total of 601 calories. For $4.19 per serving, you get a main course that serves 4. Autumn will be even more special with this recipe. This recipe from Foodista requires baby carrots, wine, alhambra merguez seasoning, and garlic. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around 2 hours and 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is great. Similar recipes include Red Wine Braised Lamb Shanks, Red Wine Braised Leg Of Lamb, and Red Wine-Braised Lamb Shanks.

Diets

DAIRY FREE

Ingredients

leg of lamb

2 pounds

cooking oil

2 tbsp

onion

1 medium

garlic

2 cloves

wine

1 cup

potatoes

2 pounds

baby carrots

8 ounces

peas

1 cup

canned tomatoes

28 ounces

alhambra merguez seasoning

2 tsp

salt

0.5 tsp

pepper

0.25 tsp

water

1.5 cups

all purpose flour

0.25 cup

Cooking in Steps

1
Preheat oven to 300 F.I used a cast iron dutch oven to cook the entire stew in from start to finish. You may choose to use a frying pan and casserole dish.

casserole dish

dutch oven

frying pan

oven
2
Heat the dutch oven over med-high heat (or your frying pan) with 1 tbsp of oil.

cooking oil

dutch oven

frying pan
3
Add the lamb (cut into chunks, done in a couple of batches) and brown on all sides.

lamb
4
Transfer to a bowl and set aside. This should take about 10 minutes.When all the meat is done, add the remaining oil to the pot.

meat

cooking oil

bowl

pot
5
Add the diced onion and cook for 5 minutes.

onion
6
Add the chopped garlic and cook for 1 minute.

garlic
7
Add the salt, pepper and Alhambra Merguez seasoning to the pot and mix well.Stir in the flour, mix well, and cook for 30 seconds.

merguez seasoning

pepper

all purpose flour

salt

pot
8
Whisk in the wine. Be sure to scrape up any brown bits, and smooth out any lumps from the flour. Cook for about 2 minutes, just to cook out some of the alcohol.

alcohol

all purpose flour

wine

whisk
9
Add the water, tomatoes (and juice) and bring to a boil. Stir to make sure there are no lumps.

tomato

juice

water
10
Add the lamb, mix, cover and place in the oven for 1 hour.

lamb

oven
11
Remove from oven and add the carrots (diagonally cut) and peeled, cubed potatoes. Cover and return to oven. Cook for 45 minutes.

potato

carrot

oven
12
Remove from oven and add the peas. Cover and return to oven. Cook for 30 minutes, or until veggies are nice and tender.Ladle stew into bowls and enjoy.

peas

bowl

ladle

oven