- 2 tablespoons olive oil
- 5 cloves garlic, crushed
- 2 pounds lamb stew meat
- 1 onion, coarsely chopped
- 3 tablespoons curry powder
- 2 tablespoons soy sauce
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 2 cups beef stock
- 1 (15 ounce) can light coconut milk
- 1 large sweet potato, peeled and diced
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried pineapple
- 1/2 cup orange juice
- 1/4 cup raisins
- 1 dash crushed red pepper flakes, or to taste (optional)
- Heat oil in a large Dutch oven over medium heat. Add garlic and cook for 1 minute. Add lamb meat and onion and cook until meat is browned and onion is translucent, about 5 minutes. Add curry powder and soy sauce and cook 3 minutes more. Add red and yellow bell peppers and cook 3 to 5 minutes.
- Add beef stock, coconut milk, sweet potato, dried apricots, dried pineapple, orange juice, raisins, and red pepper flakes to the Dutch oven with the lamb mixture. Reduce heat to a simmer and cook for 2 hours until meat is cooked through.
06/22/2019
recipepes.com
lamb stew moroccan style, recipe
PT15M
PT1H
5
455 calories
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