Moroccan Lamb Stir-Fry & Peanut Sauce : Diverse Dishes

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar creaminess with less saturated fat.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and offers a similar flavor.

peanuts

🥗Healthier: cashews

💰Cheaper: sunflower seeds

Cashews add creaminess while being a bit healthier.

Marinate lamb in a Ziploc bag with 1 cup of red wine, 2 teaspoons of cumin, and 2 teaspoons of salt for 30 to 60 minutes.

Thinly slice zucchini, onion, and apricots while the lamb marinates.

Heat a stir fry pan and add a couple tablespoons of canola oil or peanut oil.

Add sliced zucchini and onion to the pan and sauté until softened and browned.

Add the marinated lamb to the pan and cook until medium rare to medium.

Mix in mint, raisins, and apricots and combine well.

Prepare the peanut sauce by combining 1 cup of peanut butter, 1 cup of vegetable stock, 1/4 cup of rice wine vinegar, 1/4 cup of soy sauce, 1/4 cup of honey, 1 tablespoon of sesame oil, and 1/2 teaspoon of ground black pepper in a saucepan.

Cook the peanut sauce over medium-low heat for 8 to 10 minutes until it comes together.

Serve the lamb stir fry over a bed of couscous and drizzle with peanut sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens