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Lamb Chelo

Thanks to friend Frances for this delicious recipe. Great for a group because it is made earlier in the day. Even better warmed the next day. Serve with a creamy thick Greek yogurt, lemon wedges and any side/s you wish.

Replace the lamb with chicken if you wish, beef and the apricots don’t blend.

Course Main Course
Cuisine Middle Eastern
Keyword Apricots, Chicken, Goat Cheese Mashed Potatoes, Lamb, Watermelon and Feta Salad

Ingredients

  • 4 lb lamb trimmed of fat (3 lb remaining) cut into chunks 0 CHO
  • 2 TBSP olive oil 0 CHO
  • ½ cup (60 gr) red onion, chopped 5 CHO
  • ½ tsp garlic minced 0 CHO
  • 1 cup (135 gr) carrots, chopped 9 CHO
  • 1 (100 gr) medium tomato, chopped 2 CHO
  • 12 dried apricots (1/4 cup/6 apricots/40 gr = 21 CHO) 42 CHO
  • 2 cups chicken or lamb stock 0 CHO
  • 1 tsp. salt 0 CHO
  • ½ tsp. pepper 0 CHO
  • 1 tsp. Cumin 0 CHO
  • 1 tsp. Coriander 0 CHO
  • ½ tsp. Turmeric 0 CHO

TOTAL CHO 72 CHO

  • TOTAL WEIGHT 1218 GRAMS
  • 72 CHO DIVIDED BY 1218 GRAMS = .059 CHO/GRAM
  • ½ CUP = 122 GRAMS (.059 CHO x 122 GRAMS) 7.19 CHO/1/2 CUP

Garnish with ¼ cup chopped mint 0 CHO

Serve with: Plain yogurt – CHO dependent on product

  • : Slivered almonds
  • : Lemon wedges

Sides : Goat Cheese Mashed Potatoes

  • : Roasted Beets
  • : Green Salad
  • : Watermelon and Feta Salad
  • : Sliced oranges

Instructions

  1. Cut fat from the boneless leg of lamb and cut into chunks. (This is a critical step; too much fat left on will impact the chelo/stew.)
  2. Heat oil in a large skillet or Dutch Oven and sear lamb in batches to brown on high heat.
  3. Cut apricots in half; and chop other vegetables.
  4. Reduce heat and add apricots, chopped onion, tomato and carrot, stock, and spices.
  5. Cover and cook on stove top for 3 hours on low heat. The Chelo should be at a low simmer. Let rest 1 hour. If making earlier, or the day before, warm and serve.
  6. Garnish with mint and serve with desired sides.