Beef / Pork

Moroccan Lamb Stew Cuiba is for Dinner.

Moroccan Lamb Stew Cuiba takes 20 minutes to prepare.

Moroccan Lamb Stew Cuiba takes 150 minutes to cook.

Moroccan Lamb Stew Cuiba makes 6 servings.

The ingredients for Moroccan Lamb Stew Cuiba are:

2 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes
3 tablespoons all-purpose flour seasoned with salt and pepper
2 tablespoons vegetable oil
1 large onion, chopped fine
6 large garlic cloves, chopped fine
4 carrots, cut crosswise into 1/2-inch pieces
4 celery ribs, cut crosswise into 1/2-inch pieces
2 tablespoons packed brown sugar
1 teaspoon dried thyme, crumbled
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne, or to taste
1 tablespoon green peppercorns if desired
1 1/2 cups dry red wine
3 cups beef broth

Accompaniment: couscous or egg noodles

Here is how you make Moroccan Lamb Stew Cuiba:

In a bowl toss lamb with seasoned flour until well coated. In a 4- to 6-quart heavy saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown lamb in 2 batches, transferring to another bowl. In pan cook onion and garlic in remaining tablespoon oil over moderate heat, stirring, until softened. Add carrots, celery, brown sugar, thyme, spices, and salt and pepper to taste and cook, stirring, 1 minute. Add wine, broth, and lamb. Simmer stew over low heat, partially covered, stirring occasionally, 2 1/2 hours, until thickened and lamb is very tender. Serve stew over couscous or noodles. Number of Servings: 6Recipe submitted by SparkPeople user LYNESAVAGE77.

The nutritional information for Moroccan Lamb Stew Cuiba is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 424.0

• Total Fat: 18.8 g
• Cholesterol: 96.8 mg
• Sodium: 601.4 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 2.7 g
• Protein: 32.0 g