- 1 tablespoon olive oil
- 1 cup chopped onion
- 4 garlic cloves, peeled and minced
- 4 ounces cubed lamb shoulder
- 2 cups peeled and diced baking potatoes
- 1/2 teaspoon ginger
- 1/2 teaspoon cumin
- Pinch red pepper flakes
- 1 tablespoon minced green olives
- 2 cups low-sodium chicken broth
- 1/4 teaspoon annato or saffron
- Garnish: 1 tablespoon chopped flat-leaf parsley
- Sauté the olive oil, onion, and garlic on medium heat in a tagine or Dutch oven pan with the cover on. Stir occasionally. Cook until translucent, about 6 minutes.
- Add the lamb and sauté briefly. Add the potatoes, seasonings, olives, broth, and annato or saffron. Bring to a boil and then lower the heat to very low so that it simmers slowly.
- Cover with the tagine lid or Dutch oven lid. Cook until the lamb and potatoes are very tender, about 45 minutes.
- Top with chopped parsley and serve hot.
- Serves 6. Each serving has 134 calories, 5 g fat, 2 g saturated fat, 0 g trans fat, 13 mg cholesterol, 69 mg sodium, 15 g carbohydrate, 2 g dietary fiber, 2 g sugar, and 7 g protein.
- Each serving also has 1% DV vitamin A, 28% DV vitamin C, 2% DV calcium, and 5% DV iron.
- This stew goes well with couscous
- Saffron can be expensive and hard to find, so feel free to use annato in its place.
- A tagine is a metal pan with a conical lid. You can also use a Dutch oven.
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.