Lamb Stew
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 40 mins
-
Servings
8 servings
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Calories
298 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
Mediterranean
Lamb Stew
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This lamb stew is so good, with yummy Mediterranean flavors, hearty veggies, and chickpeas, it's slow cooked making the lamb tender and juicy.
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Ingredients
- 2 pounds lamb shoulder cut into 1-inch cubes, boneless
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- ⅓ cup all-purpose flour
- 4 tablespoons olive oil divided
- 1 onion diced, large
- 3 carrot diced
- 3 celery diced, stalks
- 5 garlic minced, cloves
- 2 teaspoons cumin
- 1 ½ teaspoons Coriander
- ¼ teaspoon crushed red pepper
- 4 cups vegetable broth
- 1 (15-ounce) diced fire roasted tomatoes canned
- 1 (15-ounce) chickpeas rinsed and drained, canned
- 1 pound potato cut into ½-inch chunks
- 2 bay leaf
- ⅓ cup mint fresh, sliced
- ½ cup parsley plus more for garnish, chopped, fresh
Instructions
- In a large bowl, season the lamb with 1 teaspoon salt and ½ teaspoon pepper. Sprinkle with flour and toss to coat evenly.
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Add half the lamb in an even layer and brown on all sides, flipping occasionally, for about 7 minutes. Repeat with 1 tablespoon olive oil and remaining lamb. Reserve any extra flour to create a roux after cooking the veggies. Remove from pot and set aside.
- Add the remaining olive oil, the onion, carrots, and celery to the pot and cook for 5-7 minutes, until softened and browned. Stir in the garlic and cook for an additional minute until fragrant. Add the cumin, coriander, and crushed red pepper and toast for about 15 seconds, followed by the remaining flour, and stir until the veggies are coated well.
- Return the lamb to the pot with the broth, tomatoes, chickpeas, potatoes, bay leaves and remaining salt and pepper. Bring to a boil, scraping up any browned bits from the bottom of the pot. Stir in mint and parsley, then reduce the heat to a simmer.
- Cover and simmer for 70-80 minutes, or until the lamb is tender and the stew has thickened.
- Spoon the stew over rice and garnish with extra parsley.
Equipments used:
Nutrition Information
Show Details
Serving
1.5cups
Calories
298kcal
(15%)
Carbohydrates
28g
(9%)
Protein
19g
(38%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Cholesterol
46mg
(15%)
Sodium
1275mg
(53%)
Potassium
688mg
(15%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
4512IU
(90%)
Vitamin C
20mg
(22%)
Calcium
70mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 298kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 1275mg | 53% |
| Potassium | 688mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 4512IU | 90% |
| Vitamin C | 20mg | 22% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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