Lamb Stew

Author: Canadian Living

  • Portion size 6 servings

Ingredients

  • 1/4 teaspoon saffron threads
  • 2 cups chicken stock
  • 1 lamb shoulder (about 3 lb/1.5 kg)
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 tablespoons vegetable oil
  • 1 onion chopped
  • 1 tablespoon paprika
  • 1 teaspoon cinnamon
  • 1/4 cup all-purpose flour
  • 1 cup white wine (kosher if desired)
  • 3 cups pearl onions peeled
  • 1 cup golden raisins

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 630 mg
  • Protein 50 g
  • Calories 520.0
  • Total fat 21 g
  • Cholesterol 168 mg
  • Saturated fat 7 g
  • Total carbohydrate 31 g

%RDI

  • Iron 37.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lamb Stew

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