Lima Bean and Lamb Stew

By The Canadian Living Test Kitchen

10 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	376376 cal
pro	36 g36g pro
total fat	15 g15g total fat
sat. fat	3 g3g sat. fat
carb	25 g25g carb
fibre	5 g5g fibre
chol	93 mg93mg chol
sodium	513 mg513mg sodium
% RDI:	-
calcium	88 calcium
iron	4242 iron
vit A	77 vit A
vit C	4545 vit C
folate	2424 folate

There are a lot of spices in this stew, but don't be alarmed. Together they offer a taste right out of North Africa, where the traditional spice blend, ras el hanout, can combine up to 50 different spices. Serve over couscous or rice.

Ingredients

3 lb boneless leg of lamb 3 3lb lbboneless leg of lamb
1/4 cup vegetable oil 1/4 1/4cup cupvegetable oil
2 onions , chopped2 2oniononions, chopped
3 cloves garlic , smashed3 3cloves garlic, smashed
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp ground cumin 1/2 1/2tsp tspground cumin
1/2 tsp coriander 1/2 1/2tsp tspcoriander
1/2 tsp ginger 1/2 1/2tsp tspginger
1/4 tsp turmeric 1/4 1/4tsp tspturmeric
1/4 tsp cinnamon 1/4 1/4tsp tspcinnamon
1/4 tsp ground cardamom 1/4 1/4tsp tspground cardamom
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 1pinch each of pinch each ofsaffron, cayenne pepper and ground cloves
1 cup bean cooking liquid or water 1 1cup cupbean cooking liquid or water
1 can (28 oz/796 ml) whole tomatoes 1 1can (28 oz/796 ml) can (28 oz/796 ml)whole tomatoes
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
2 strips lemon rind 2 2strips lemon rind
3 cups cooked large lima beans 3 3cups cupscooked large lima beans
1/2 cup quartered green olives 1/2 1/2cup cupquartered green olivegreen olives
1/3 cup chopped fresh parsley 1/3 1/3cup cupchopped fresh parsley

Preparation

Trim fat off lamb; cut meat into 1-inch (2.5 cm) cubes. In Dutch oven, heat half of the oil over high heat; brown lamb, in batches. Transfer to plate and set aside. Pour off any fat from pan.

Heat remaining oil over medium heat; cook onions and garlic, stirring occasionally, until softened, about 6 minutes.

Stir in salt, cumin, coriander, ginger, turmeric, cinnamon, cardamom, pepper, saffron, cayenne and cloves; cook, stirring, for 2 minutes.

Stir in bean cooking liquid, scraping up browned bits. Return lamb and any juices to pan. Add tomatoes, breaking up with spoon, tomato paste and lemon rind; bring to boil. Reduce heat, cover and simmer until lamb is tender, 1 hour.

Stir in lima beans and olives; simmer, uncovered, for 10 minutes. Stir in parsley; cook for 1 minute.

Source : Canadian Living Magazine: March 2009