Spring Lamb Stew
This recipe makes 6 servings
|Per serving: about||-|
|total fat||12 g|
|sat. fat||4 g|
- Portion size: 6
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.
- 2-1/2 lb 2-1/2lbboneless lamb legboneless lamb leg or lamb shoulder
- 1/4 cup 1/4cupall-purpose flour
- 2 tbsp 2tbspvegetable oil
- 1 tbsp 1tbspbutter
- 1 bottle (341 mL) 1bottle (341 mL)aleale, (or 1-1/2 cups/375 mL lamb or beef stock)
- 2 2cloves garlic, minced
- 1 1oniononions, chopped
- 1 1bay leafbay leaves
- 3/4 tsp 3/4tspsalt
- 3/4 tsp 3/4tspdried thyme
- 1/2 tsp 1/2tsppepper
- 1 pinch 1pinchground cloves
- 18 18small new potatonew potatoes, (1-1/2 lb/750 g)
- 12 12small radishradishes or baby carrots, trimmed
- 1 lb 1lbthin asparagus, trimmed
- 5 5green oniongreen onions
- 2 cups 2cupsfrozen peas, thawed
Trim 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.
Source : Canadian Living Magazine: April 2002