Lamb Stew
Servings: 6
Ingredients:
| 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% |
Suggested Recipes
-
1/4 tsp (1 mL) saffron threads
2 cups (500 mL) chicken stock
1 boneless lamb shoulder (about 3 lb/1.5 kg)
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
3 tbsp (50 mL) vegetable oil
1 onion, chopped
1 tbsp (15 mL) paprika
1 tsp (5 mL) cinnamon
1/4 cup (50 mL) all-purpose flour
1 cup (250 mL) white wine (kosher if desired)
3 cups (750 mL) pearl onions, peeled
1 cup (250 mL) 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.
Additional Information
Tags:
Main Course; Meat-Lamb; Fruits; Vegetables; One-Pot; Hanukkah - Passover;
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »