Moroccan Lamb Stew

It’s time you upgraded from yet more beef mince. The meat in this Moroccan Lamb Stew is a muscle-building powerhouse, while the gut-filling fiber in the chickpeas and veg will keep you honest between meals.

From how much protein it provides, cook it and what to serve it with, this is everything you need to know about your new muscle-building staple.

The Protein

One serving of lamb serves up more than 30g of protein for 263kcal, which puts it in the same league as beef. It’s also a potent source of iron and vitamin B12, both of which help your muscles to function.

  • Rapeseed oil, 2tbsp
  • Stewing lamb, 900g, cubed
  • Garlic cloves, 2, minced
  • A large onion, diced
  • Medium carrots, 4, diced
  • Coriander, 2tsp, ground
  • Cumin, 2tsp, ground
  • A cinnamon stick
  • A can of chickpeas, rinsed and drained
  • Dried apricots, 190g, chopped
  • Pimento-stuffed green olives, 180g
  • A can of chopped tomatoes
  • Beef broth, 200ml

Moroccan Lamb Stew: Method

  1. Warm the oil in a large casserole dish over medium-high heat. Add the lamb, season well with salt and pepper, and cook for 10-15 minutes until browned. Transfer to a plate lined with kitchen towel to drain.
  2. Add the garlic, onion and carrots. Sauté until the onion softens – about five minutes. Add the coriander, cumin and cinnamon stick. Cook for about 30 seconds until fragrant. Add the chickpeas, apricots, green olives, tomatoes (with their juices), lamb and beef broth. Bring to a boil over a high heat, then reduce the heat to medium-low and simmer until the lamb is tender – this will take 60-90 minutes. Discard the cinnamon. Top up the seasoning if necessary.

It’s important to know what to consume for building muscles and men’s health in general. Dietary supplement can also be taken to further enhance the process of getting muscles and healthier body. This will lead to more energy during the day and more productive.

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