Lamb is often used in delicious Moroccan dishes such as this one. Lamb can be expensive, so feel free to substitute a pound of cubed chicken breast with 1 Tbsp of olive oil if you like. Serve with whole-wheat couscous or triangles of whole-wheat pita bread.
This Recipe Serves 6
Ingredients
1 lb boneless leg of lamb
1/2 tsp kosher salt
Nonstick cooking spray
2 medium onions, diced
1 1/2 tsp ground cumin
1/2 tsp ground chili pepper
3/4 tsp cinnamon
6 cloves garlic, minced
1 Tbsp blue agave syrup
1 Tbsp tomato paste
1/2 cup dried apricots, cut in quarters
1 (14-oz) can low-sodium beef broth
Instructions
- Trim the fat from the lamb and cut it into small cubes. Sprinkle with the salt.
- Prepare a Dutch oven with nonstick cooking spray and heat over medium heat.
- Brown the cubes of lamb on all sides in the Dutch oven. Remove the lamb and set aside.
- Brown the onion in the lamb drippings. Add the cumin, pepper, cinnamon, and garlic.
- Stir the onions and spices for a minute, then add the agave syrup and tomato paste. Add the sautéed lamb, the apricots, and the broth.
- Bring to a boil, then reduce heat and simmer, covered, until the lamb is tender (about an hour). Stir occasionally.
Choices: 1 Carbohydrate, 2 Lean Meat, 1/2 Fat
Source: http://www.diabetes.org/mfa-recipes/recipes
