Marqa Zaara Carrot and lamb stew
Carrots cooked long in a light saffron broth with lamb until they go sweet and almost jammy.
Serves 4 · 70 min
Per portion
| Calories | 370 kcal |
|---|---|
| Protein | 22.6 g |
| Carbohydrates | 16.5 g |
| Fat | 22.1 g |
| Saturated fat | 5.6 g |
| Sugars | 7.4 g |
| Fibre | 6.4 g |
| Sodium | 852.9 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 400 g lamb
- 6, thickly sliced carrots
- 1 onion
- 150 g cooked chickpeas
- a pinch saffron
- 1 mgharfa kbira tomato paste
- 3 mgharfa kbira olive oil
- 1 mgharfa s8ira, ground coriander
Method
- Brown the lamb with the onion in olive oil.
- Add tomato paste, saffron and coriander, then water.
- Simmer forty minutes, then add carrots and chickpeas.
- Cook until the carrots are completely tender and the sauce has reduced.