June 6, 2024
Moroccan Lamb and Pumpkin Stew
Ingredients
- 1 1/2 tsps Extra Virgin Olive Oil
- 1 1/2 lbs Lamb Loin (chops, with bone)
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Red Onion (diced)
- 4 Garlic cloves (minced)
- 1 1/2 tbsps Moroccan Spice Blend (divided)
- 2 cups Diced Tomatoes (from the can, with the juices)
- 1/2 cup Water
- 3 cups Butternut pumpkin (peeled, seeds removed, cubed)
- 2 tbsps coriander (chopped)
Directions
- Heat the oil in a heavy bottom pot and season the meat all over with salt and pepper. Add the lamb to the pot and cook for about 10 minutes or until browned on all sides.
- Add the onion and cook for another five minutes. Add garlic and Moroccan spice blend and stir often for another two minutes.
- Add the diced tomato and water. Stir, cover the pot with the lid, and simmer over medium-low heat for about two hours. Add more water if necessary.
- After two hours, add the butternut pumpkin to the pan, stir and season the stew with salt and pepper. Cover the pan with a lid and simmer for another 40 to 45 minutes or until everything is cooked through.
- Top the stew with coriander and enjoy!
Nutrition Facts - 1 Serving
- Calories: 339
- Protein: 38g
- Carbohydrate: 18g
- Fats: 12g
- Fibre: 3g
- Sugars: 6g
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)