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Food for thought

Fajita Lamb stew


2 tablespoons olive oil, divided
1 1/2 lbs. lamb meat, cut into 3/4 inch cubes
2 teaspoons paprika
4 teaspons Flavourmagic Fajita spice blend
1 teaspoon flavourmagic rock salt
1/2 teaspoon ground ginger
1 pinch saffron
2 medium onions, diced
5 carrots, sliced
1 lemon, zested
14.5 ounces low sodium chicken stock
1 tablespoon sun-dried tomato paste
1/4 cup freeze-dried apricot bits


1. Place lamb cubes in a bowl, and coat with 1 tablespoon of the olive oil. Set aside. Mix together the paprika, Fajita spice blend, salt, ginger, saffron mix together well. Add spice mixture to the lamb, and mix so the lamb cubes are well coated with the spice. Let sit for at least 15 minutes, although it's better if you can refrigerate for at least 8 hours, preferably overnight.

2. Heat the remaining tablespoon of olive oil in a heavy dutch oven over medium-high heat. Add 1/2 of the lamb, and brown well. Remove to a plate, and brown the other half of the lamb, then remove it. To the hot oil remaining in the pot, add the onions and carrots to the pot and cook for 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste.

Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours, or until the meat is tender, stirring occasionally.

Serve over couscous or rice. Makes 8 servings