Curried Lamb and Quinoa Stew
Created by ImPat on January 13, 2015
- Servings: 7
- Prep Time: 15m
- Cook Time: 70m
- Recipe #16691
Ingredients
- 1 kilogram lamb (lean, cut into small cubes)
- 2 tablespoon coconut oil (extra virgin, or rice bran oil)
- 8 cups chicken stock (or water)
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 large yellow onion (peel and finely chopped)
- 2 tablespoon curry powder
- 1 cup quinoa (uncooked)
- 4 tomatoes (skinned and blanched)
- 1 red capsicum (de-seeded and finely diced)
- 2 cups green peas (fresh)
- Chopped parsley for serving.
How to Make
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Step 1: In a large saucepan on a medium heat add the oil and brown the lamb on all sides, pour off fate and set the lamb aside.
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Step 2: In the same frying pan sauté the onions in a little oil until tender and then mix in the curry powder and cook for 1 minute and then add the lamb mixture back in.
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Step 3: Add all the remaining ingredients, EXCEPT the peas and quinoa and simmer, covered for 1 hour.
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Step 4: Add the quinoa and peas about 15 minutes before serving.
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Step 5: Serve with crusty multigrain bread and garnish with the chopped parsley.
Nutritional Facts
- Serving Size: 1 (410.6 g)
- Calories 690.5
- Total Fat - 42.8 g
- Saturated Fat - 18 g
- Cholesterol - 212.4 mg
- Sodium - 523.3 mg
- Total Carbohydrate - 33.1 g
- Dietary Fiber - 7 g
- Sugars - 6.6 g
- Protein - 42.4 g
- Calcium - 84.1 mg
- Iron - 6.6 mg
- Vitamin C - 36.5 mg
- Thiamin - 0.5 mg