lunch

Slow Braised Red Wine Lamb Stew with Moroccan Spices

Name: Slow Braised Red Wine Lamb Stew with Moroccan Spices
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4 servings
Ingredients: 2 pounds leg of lamb (trimmed and cut into 1 1/2" chunks); 2 tbsp cooking oil (your choice); 1 medium onion (diced); 2 cloves garlic (chopped); 1 cup dry red wine; 2 pounds potatoes (peeled and cubed); 8 ounces baby carrots (diagonally cut); 1 cup peas (fresh or frozen); 1 can diced tomatoes (28 ounces); 2 tsp Alhambra Merguez seasoning; 1/2 tsp salt; 1/4 tsp pepper; 1 1/2 cups water; 1/4 cup all purpose flour

“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.”

total: 2 h 35 min
effort: Easy
serves: 4
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 4. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 4

Leg of lambtrimmed and cut into 1 1/2" chunks2 lb
Cooking oilyour choice2 tbsp
Onionmedium, diced1 medium
Garlicchopped2 cloves
Wine1 cup
Potatoespeeled and cubed2 lb
Baby carrotsdiagonally cut8 oz
Peasfresh or frozen1 cup
Canned tomatoes28 ounces28 oz
Alhambra merguez seasoning2 tsp
Salt½ tsp
Pepper¼ tsp
Water1.5 cups
All purpose flour¼ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

12 steps · 2 h 35 min

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.
2
Heat the dutch oven over med-high heat (or your frying pan) with 1 tbsp of oil.
3
Add the lamb (cut into chunks, done in a couple of batches) and brown on all sides.

Steps 4 to 12 are in cook-along

Free with a PikaBox account, on the web or in the app.