- Portion size 6 servings
Ingredients
Method
Stir saffron into stock; set aside. Cut lamb into 1-1/2-inch (4 cm) cubes, trimming off fat. Season with salt and pepper. In Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat; brown lamb, in batches and adding up to 1 tbsp (15 mL) of the remaining oil as needed. Remove to plate.
Add remaining oil to pan; cook onion, paprika and cinnamon over medium heat, stirring often, for 5 minutes or until starting to turn golden, adding 1/4 cup (50 mL) water if necessary to prevent burning.
Sprinkle with flour; cook, stirring, for 1 minute. Whisk in stock mixture and wine; bring to boil. Return lamb and any juices to pan. Reduce heat, cover and simmer for 45 minutes. Add onions; cook for 45 minutes or until lamb is almost tender.
Add raisins; simmer, uncovered, for 15 minutes or until slightly thickened and lamb is tender.
Nutritional facts <b>Per serving:</b> about
- Sodium 630 mg
- Protein 50 g
- Calories 520.0
- Total fat 21 g
- Cholesterol 168 mg
- Saturated fat 7 g
- Total carbohydrate 31 g
%RDI
- Iron 37.0
- Folate 7.0
- Calcium 5.0
- Vitamin A 7.0
- Vitamin C 7.0
