The new meal this week comes from Everyday Food. It's got a lot of flavor packed into not so many calories and it's very filling. Overall, we both found the recipe to be a winner, but there are certain things we'd do differently next time. The big one is to get everything chopped a bit smaller. The dish ended up seeming sort of chunky and it was hard to get all of the flavors into one bite. So chopping up all of the ingredients (paticularly the fruits and veggies) finer would be a big help.
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Moroccan Lamb with Couscous
from: Shape Magazine
Ingredients
1 c lite vanilla soy milk
1/2 c calcium OJ
1 banana (I like frozen ones), peeled, obviously
Directions
Chunk it all in a blender and smoothie it up.
from: Everyday Food #15
Ingredients
5 t olive oil
1 1/4 lb boneless leg of lamb cut into 1 inch dice
coarse salt and pepper
1 large onion, halved and sliced
4 garlic cloves, thinly sliced
1/2 t paprika
1/2 c dried apricots, halved
1/2 c pitted prunes
1 can (14.5 oz) whole peeled tomatoes, drained
1/2 cup packed fresh cilantro leaves, plus more for garnish
2 T fresh lime juice
couscous
Directions
In a 5 qt saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3-5 min.
Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2-4 min. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer partially coverer, until tomatoes begin to break apart and sauce is thickened, about 25-30 min. While you wait on the lamb, put a pot of water to boil for your couscous. Place the couscous itself into a large bowl and add any dry seasonings you desire. Once the water has boiled, carefully pour it over the couscous until you have about an inch of water over the couscous. Wait a few minutes for the couscous to absorb the water and stir it. Wait a bit more and then taste it. It should have the same consistency as properly cooked pasta.
Return lamb and any accumulated juices to pan; cook until heated through, about 1 min. Stir in cilantro and lime juice. Serve with couscous.
Nutritional Info (1/4 recipe(
(without couscous:) 371 calories; 13.3 g fat; 31.9 g protein; 33.1 g carbs; 4.6 g fiber
Sounds good. Everyone has always told me how delicious lamb tastes but I can't bring myself to eat it. I think its the whole cuteness factor. I think of Lambchop.