Monday, March 5, 2007

Lamb Stew

Lamb Stew

1.5 lb boneless leg of lamb – cut into 1 inch pieces
½ tsp salt
¼ tsp ground pepper
3 onions chopped
3 garlic cloves
2 tsp curry powder
1 ½ tsp cinnamon
1 ½ tsp ground cumin
14 ½ ounces chicken broth
4 carrots – cut into 1 inch pieces
12 dried apricots
15 ounces chickpeas
2 TBS chopped fresh mint

Sprinkle lamb with salt and pepper. Spray a large nonstick Dutch oven with nonstick spray and set over med-high heat. Add half the lamb and brown – remove and repeat with remaining lamb. Spray dutch oven again – add onion and cook until softened – 3 min. Add the garlic and cook stirring constantly – about 30 seconds. Add spices stir 20 seconds. Stir in lamb, broth, carrots, and dried apricots – bring to boil. Simmer, covered, until the lamb is tender – 40 minutes. Stir in chickpeas and cook – covered, until the lamb is fork tender – about 15 more minutes. Stir in mint and serve. Points - depends on how lean your lamb is -this recipe serves 6 people - between 6-8 points per serving. From WW magazine - March 2007

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