Moroccan Lamb Stew

Tender leg of lamb stew with carrots, potatoes, fire-roasted tomatoes, eggplant and apples

Recipe concept developed by The Culinary Institute of America

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cups chopped yellow onion
• 2 pounds boneless leg of lamb, trimmed, cut into 3/4-inch pieces
• 1 tablespoon minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 cups chopped red-skinned potatoes (1/2-inch pieces)
• 1-1/2 cups chopped carrots (1/2-inch pieces)
• 2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
• 1-1/2 cups lower sodium beef broth
• 2 tablespoons La Choy® Soy Sauce
• 1 teaspoon ground allspice
• 1/4 teaspoon ground turmeric
• 1 bay leaf
• 3 cups chopped peeled eggplant (3/4-inch pieces)
• 2 cups chopped peeled Granny Smith apples (1/2-inch pieces)

Directions