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Lamb Stew

By The Canadian Living Test Kitchen

Tested till perfect

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Lamb Stew

This recipe makes 6 servings

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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.

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