Hearty Lamb And Vegetable Stew Recipe
Servings: 4
Ingredients
- 1 1/2 lb lamb stew meat cut 1" pcs
- 1 Tbsp. all-purpose flour
- 3 Tbsp. extra virgin olive oil
- 1 lrg green bell pepper cut 1" pcs
- 1 med onion finely minced
- 3 x strips lemon peel - (3" by 1/2")
- 2 x garlic cloves minced
- 2 sm bay leaves
- 2 c. low-salt chicken broth
- 1 Tbsp. tomato paste
- 4 med carrots - (abt 8 ounce) peeled, and cut into 1" pcs
- 1 c. frzn petite peas Minced fresh parsley
Directions
- Place lamb in large bowl. Sprinkle with salt and pepper. Add in flour and toss to coat.
- Heat 2 Tbsp. oil in heavy large pot over medium-high heat. Add in half of lamb and saute/fry till brown, about 5 min. Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb.
- Heat remaining 1 Tbsp. oil in same pot. Add in bell pepper, onion, lemon peel, garlic, and bay leaves. Saute/fry till onion begins to soften, about 5 min. Return lamb and any accumulated juices to pot. Add in broth and tomato paste. Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 min.
- Add in carrots; cover and simmer till lamb and carrots are tender, about 20 min longer. Add in peas. Simmer uncovered till peas are tender and gravy thickens, about 5 min. Throw away bay leaves. Season stew to taste with salt and pepper; ladle into bowls. Sprinkle with parsley.
- This recipe yields 4 servings.
- Comments: Shullie Neumark of Rancho Palos Verdes, California, writes: "I like cooking but I'm a little bit impatient, that is why I make dishes which can be done ahead of time u and quickly. I hate being rushed before meals, especially when guests are on their way over. Those guests are usually good friends or possibly members of our large family. My husband and I emigrated from South Africa seven years ago. I am retired from preschool teaching, but I still keep busy by cooking for the family. A typical South African dinner is a barbecue with lots of grilled lamb chops and sausages."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 4 servings | |
| Calories 388 | |
| Calories from Fat 179 | 46% |
| Total Fat 20.08g | 25% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 219mg | 9% |
| Potassium 904mg | 26% |
| Total Carbs 13.21g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.1g | 3% |
| Protein 38.3g | 61% |
