Tasty Recipes from Recipe Wizards

Rustic Moroccan-style lamb stew

Prep time: 15 minutes

Cook time: 20 minutes

Serves 4

This simple ground lamb from Darina Allen's new cookbook, "Forgotten Skills of Cooking" (Kyle Books, $40, 600 pages), is a versatile dish that can be served with rice or pasta. It also could be used in a shepherd's pie, accompanying it with mashed potatoes and corn.

INGREDIENTS

2 tablespoons olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1 pound ground lamb

1 teaspoon ground cumin

2 teaspoons chopped fresh marjoram

1 fresh chili, seeded and chopped

Dash soy sauce

Salt and ground black pepper

Pinch sugar

INSTRUCTIONS

In a large sauté pan over medium, heat the oil. Add the onion and garlic and sauté until tender and lightly browned.

Add the lamb and sauté until browned, about 8 to 10 minutes. Add the cumin, marjoram and chili. Stir to combine. Drain any excess fat. Season with soy sauce, salt, black pepper and sugar. Serve with rice or pasta.

Per serving: 404 cal.; 29 g pro.; 5 g carb.; 29 g fat (11 sat., 15 monounsat., 3 polyunsat.); 110 mg chol.; 254 mg sod.; 1 g fiber; 2 g sugar; 66 percent calories from fat.

Tags: Black Pepper, Cloves Garlic, Cook Time, Darina Allen, Ground Cumin, Ground Lamb, Lamb Stew, Marjoram, Medium Heat, Medium Yellow Onion, Mg Chol, Moroccan Style, Pinch Sugar, Prep Time, S Pie, Saut, Sod, Soy Sauce, Teaspoons, Versatile Dish