Best Lamb Stew Recipe-With Raisins and Couscous
Servings: 2 servings
Calories: 948kcal
Today I'll show you how to cook the best lamb stew recipe, with which you will delight your guests. There are many recipes of lamb stew from all over the world. I will make today a recipe, a combination of Transylvanian and Moroccan flavours.
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Equipment
- 1 pot
Ingredients
- 500 g lamb meat lamb shoulders
- 1 pcs onion medium size
- 1 pcs leak
- 1 pcs red sweet pepper bell pepper
- 4 pcs garlic cloves
- 2 teaspoon sea salt kosher
- 2 teaspoon ground pepper freshly ground
- 1 tablespoon sweet paprika Hungarian
- ½ teaspoon cinnamon
- 2 pcs bay leaves
- 1 tablespoon tomato paste
- 1 teaspoon rosemary
- 50 g raisins
- 100 ml olive oil extra virgin
Instructions
- After I thoroughly cleaned the fat, I cut the lamb meat into cubes.
- I cleaned, washed and chopped onions, leeks, garlic cloves and red pepper.
- In a pan, heated the olive oil. When the oil is hot, I put to fry the onions and the leeks. I let to fry for a little, about five minutes, then I add the chopped pepper and the garlic.
- Add the bay leaves, sea salt and I let it gently frying for five minutes, stirring it from time to time.
- Now we can add the lamb meat. I let the meat fry until it got some color and then I started to season it.
- I add freshly ground pepper, Hungarian sweet paprika and tomato paste. Also for a Moroccan flavor I put half a teaspoon of cinnamon, rosemary, ground cumin and a handful of raisins.
- Poure the water over until the meat was covered and I let everything boil at the average temperature about an hour and a half. We check if the meat has softened, if not, fill with a little more water and let it boil.
- Taste of it, and if it's still needed, add more salt.
- In our country the lamb stew is usually served with polenta or mashed potatoes. But I preferred to continue with the Moroccan influences and I served with couscous.
Notes
You can add if you want other vegetables such as carrots and celery, for added flavours.
Instead of water, you can add lamb stock or vegetable soup. Also and you can add 100 ml of red wine to help freshen the meat.
Nutrition
Serving: 1grams | Calories: 948kcal | Carbohydrates: 41g | Protein: 54g | Fat: 64g | Saturated Fat: 12g | Cholesterol: 163mg | Sodium: 2576mg | Fiber: 7g | Sugar: 8g
