Middle Eastern · Dinner
Green Herb Stew (Low-Calorie)
Lamb shoulder braised in a broth of blitzed parsley, cilantro, and spinach with onion, garlic, and warming spices, finished with lemon juice. Uses trimmed lean lamb and light stock instead of butter or cream, keeping the herb-forward stew rich in flavour but lean.
$5
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
381Calories
35.2gProtein
17.5gFat
14.8gCarbs
2.8gSugar
4.1gFiber
596mgSodium
115mgChol
6.5gSat Fat
1045mgPotassium
186mgCalcium
6.2mgIron
2.5mcgVitamin B12
51mgVitamin C
low-calorie
low-carb
high-fiber
protein-rich
low-calorie
Instructions
1
Prep
Trim lamb shoulder of visible fat and cut into 1-inch cubes. Roughly chop parsley, cilantro, and spinach; set aside.
2
Sear
Heat olive oil in a small pot over medium-high heat and sear lamb cubes 4 minutes, turning occasionally, until browned on most sides.
3
Sauté
Add onion and garlic to pot; sauté over medium heat 3 minutes until onion softens and turns translucent.
4
Bloom
Stir cumin, coriander, and turmeric into pot; cook over medium heat 1 minute until fragrant and spices coat lamb.
5
Braise
Pulse parsley, cilantro, and spinach in blender with splash of stock into coarse puree. Pour puree and remaining stock into pot, season with salt and pepper, cover, and braise over low heat 45 minutes until lamb is fork-tender.
6
Finish
Stir lemon juice into pot and taste; adjust salt as needed.
7
Plate
Ladle stew into bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g lamb shoulder, trimmed of visible fat
- 60g60g parsley
- 50g50g cilantro
- 40g40g spinach
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp coriander-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 2 cup480ml chicken-stock-low-sodium
- 2 tsp2 tsp olive-oil
- 2 tsp2 tsp lemon-juice
- 2 pinch2 pinch salt
- 2 pinch2 pinch black-pepper
