- 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 for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.