HARICOT MUTTON (AUSTRALIA)
From Foods with a Foriegn Flavor textbook, posted for ZWT5... Contributed by Eleanor Foreman, Haslett, Michigan.
Provided by NELady
Categories Lamb/Sheep
Time 2h10m
Yield 4-6 chops, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Trim chops and roll in flour and salt.
- Fry in hot fat (butter or bacon drippings) until lightly browned on both sides.
- Remove the meat from saucepan and fry vegetables.
- Add water and stir until gravy boils.
- Replace meat and cook with lid on for 1 1/2 - 2 hours.
Nutrition Facts : Calories 350.2, Fat 28.3, SaturatedFat 13, Cholesterol 77.9, Sodium 669.8, Carbohydrate 7, Fiber 1.1, Sugar 2.4, Protein 16.2
HARICOT/GREEN BEAN MUTTON STEW
Very yummy. The original had dried beans that needed cooking, will never do that when canned are available. Nice on a winters night.
Provided by Romany The Cat
Categories Stew
Time 3h
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan and fry onions, capsicum and meat.
- Stir in flour and cook gently for 5 minutes, stirring constantly.
- Gradually add stock.
- Bring to the boil, stirring well until it thickens slightly.
- Add drained beans and seasonings.
- Cover and simmer for about 2 hours.
- Slice potatoes and place in a layer on the stew.
- Season, then cover and simmer for a further 25 minutes or until potatoes are cooked.
- To serve gently lift out potatoes and place on plate, spoon stew over the top.
Nutrition Facts : Calories 847.4, Fat 35.4, SaturatedFat 13.3, Cholesterol 160, Sodium 140.4, Carbohydrate 74.5, Fiber 12.7, Sugar 5.5, Protein 57.7
BRETON BRAISED LAMB & HARICOT BEANS
Our warming braised lamb and bean stew uses storecupboard ingredients to create a hearty family-sized dinner. This easy recipe is perfect for cold nights
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 3h5m
Number Of Ingredients 13
Steps:
- Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
- While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
- Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
- Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.
Nutrition Facts : Calories 621 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 39 grams protein, Sodium 0.4 milligram of sodium
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