Spring Lamb And Chickpea Stew Recipes

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SPRING LAMB STEW



Spring Lamb Stew image

Provided by Danielle Brackett

Categories     Soup/Stew     Lamb     Onion     Potato     Sauté     Stew     High Fiber     Carrot     Winter     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 tablespoons (1/4 stick) butter
1 pound lamb stew meat
2 tablespoons all purpose flour
12 boiling onions, peeled
5 medium russet potatoes, peeled, quartered
2 large carrots, peeled, cut into 1-inch pieces
10 small bay leaves
2 teaspoons dried thyme
2 cups canned beef broth
1/2 cup chopped fresh parsley

Steps:

  • Melt butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and sauté until brown, about 5 minutes. Add flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves and thyme and stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer until lamb and vegetables are almost tender, about 1 hour.
  • Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer. Add parsley. Season stew to taste with salt and pepper.

LAMB AND CHICKPEA STEW



Lamb and Chickpea Stew image

Make and share this Lamb and Chickpea Stew recipe from Food.com.

Provided by JustJanS

Categories     Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground coriander
500 g diced lamb
1 (425 g) can crushed tomatoes
1 1/2 cups chicken stock
1 (300 g) can chickpeas, drained and rinsed
1 lemon, juice of
1 tablespoon chopped mint
1 tablespoon chopped coriander
fresh ground black pepper

Steps:

  • Heat the oil in a heavy based saucepan, and cook the onion and garlic over medium heat until the onion is tender.
  • Stir in the spices and cook for 1 minute or until aroma is released.
  • Add the lamb and brown well, stirring constantly.
  • Stir in the tomatoes, stock and juice.
  • Bring to the boil, stirring, then reduce the heat and cook for 1 hour or until the lamb is tender.
  • Add the chickpeas and cook for a further 15 minutes.
  • Sprinkle with the herbs and pepper and serve.

Nutrition Facts : Calories 582, Fat 32.2, SaturatedFat 10.9, Cholesterol 125.1, Sodium 588.3, Carbohydrate 32.6, Fiber 6.2, Sugar 2.9, Protein 40.9

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