This spectacular dish combines the rich flavour of lamb stewed in ale with the delectable tastes of spring vegetables. It grabs the palate as well as the eye.
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2002
MethodTrim lamb; cut into 1-1/2 inch (4 cm) cubes. Spread flour on plate; dredge lamb in flour, reserving any excess. In shallow Dutch oven, heat oil and butter over medium-high heat; brown lamb, in batches.
Return all lamb to pan along with any excess flour; stir in ale and 1 cup (250 mL) water, stirring and scraping up brown bits from bottom of pan with wooden spoon. Add garlic, onion, bay leaf, salt, thyme, pepper and cloves; bring to boil. Reduce heat to simmer; cover and cook for 1 hour. Discard bay leaf.
Meanwhile, peel potatoes, if desired; add to pan along with radishes and simmer, covered, for 30 minutes.
Cut asparagus and green onions into 1-1/2-inch (4 cm) lengths; add to pan along with peas. Increase heat to medium; cook, covered, for 7 minutes.
Nutritional facts Per serving: about
- Sodium 11 mg
- Protein 36 g
- Calories 397.0
- Total fat 12 g
- Cholesterol 109 mg
- Saturated fat 4 g
- Total carbohydrate 35 g
- Iron 31.0
- Folate 66.0
- Calcium 5.0
- Vitamin A 8.0
- Vitamin C 37.0