North African Lamb Stew

This hearty entrée is gluten-free and low glycemic.

Peanut oil
8 (2 ½ pounds, total)Thick-cut lamb chops
3 cupsSweet red onion, cut into 1-inch chunks
3 cupsCarrots, cut diagonally into 2-inch chunks
2 cups each Yam, potato, and tart apple, cut into 1-inch chunks
1 ½ cups Pitted dates, cut crosswise into thirds
1 cupRoasted peanuts
1 teaspoon eachCoriander, cumin, ginger, crushed chili
½ teaspoonsCardamom
¼ teaspoonGround cloves
4 cupsChicken stock
¼ cupHoeny
1 ½ cups Zena's Sassy Peanut-Sesame, Regular or Hott!
Fresh mint for garnish
Plain yogurt or sour cream, optional

 

On medium-high heat, drizzle peanut oil to coat bottom of a 6-to-7-quart Dutch Oven-type pan.

Brown chops on all sides. Remove and set aside.

To the drippings in the pan, add onions and carrots. With two wooden spats, toss stir-fry-style for ten minutes.

Add yam, potato, and dates; gently toss for ten minutes.

Mix all spices together. Add apples, peanuts and spices, and toss to coat all.

Clear space for a few chops at a time. Place at bottom of pan, covering them with the veggies. Pour chicken stock over all. Simmer, covered, on low 20 minutes.

Add honey and Zena’s SASS; simmer uncovered, an additional 10 minutes.

Serve in shallow bowls or over couscous. Garnish with fresh mint, and perhaps yogurt or sour cream.

Serves 4.


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