Lamb Stew
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 520 |
| pro | 50 g |
| total fat | 21 g |
| sat. fat | 7 g |
| carb | 31 g |
| fibre | 3 g |
| chol | 168 mg |
| sodium | 630 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 37 |
| vit A | 7 |
| vit C | 7 |
| folate | 7 |
Ingredients
- 1/4 tsp saffron threads
- 2 cups chicken stock
- 1 boneless lamb shoulder, (about 3 lb/1.5 kg)
- 3/4 tsp salt
- 1/2 tsp pepper
- 3 tbsp vegetable oil
- 1 onion, chopped
- 1 tbsp paprika
- 1 tsp cinnamon
- 1/4 cup all-purpose flour
- 1 cup white wine, (kosher if desired)
- 3 cups pearl onions, peeled
- 1 cup golden raisins
Preparation
Stir saffron into stock; set aside. Cut lamb into 1-1/2-inch (4 cm) cubes, trimming off fat. Season with salt and pepper. In Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat; brown lamb, in batches and adding up to 1 tbsp (15 mL) of the remaining oil as needed. Remove to plate.
Add remaining oil to pan; cook onion, paprika and cinnamon over medium heat, stirring often, for 5 minutes or until starting to turn golden, adding 1/4 cup (50 mL) water if necessary to prevent burning.
Sprinkle with flour; cook, stirring, for 1 minute. Whisk in stock mixture and wine; bring to boil. Return lamb and any juices to pan. Reduce heat, cover and simmer for 45 minutes. Add onions; cook for 45 minutes or until lamb is almost tender.
Add raisins; simmer, uncovered, for 15 minutes or until slightly thickened and lamb is tender.
- Keywords : Main Course; Christmas; Rosh Hashanah and Yom Kippur; Lamb; Raisins; Simmer; Chicken broth; Onions;
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