Lamb And Cabbage Stew With Fresh Shell Beans Food

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LAMB STEW WITH WHITE BEANS



Lamb Stew With White Beans image

Taken from The New Portuguese Table by David Leite http://leitesculinaria.com . I love working out of this book! The recipes are laid out beautifully, and work very well. This lamb stew is full of hearty flavorful ingredients, sure to fill you up on a cool evening or after a hard day's work. This takes a couple of hours, plus marinating time; but is well worth the time invested!

Provided by IngridH

Categories     One Dish Meal

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 21

4 lbs lamb shoulder, excess fat and sinew removed, cut into 1 1/2-inch cubes
1 1/2 cups orange juice
6 garlic cloves, minced
1 piece ginger, 4 inches long peeled and grated
1 cup fresh mint leaves, chopped
salt and pepper
2 tablespoons olive oil, plus more if needed
2 tablespoons all-purpose flour
3 cups beef stock
1 1/2 cups dried navy beans, rinsed and soaked overnight or 3 cups canned cannellini beans, rinsed and drained
8 carrots, peeled and cut into 1/2 inch slices
3 bay leaves
2 cinnamon sticks (3 inches each)
1 tablespoon fresh oregano, chopped
1 star anise
2 teaspoons coriander seeds, crushed
1 teaspoon ground cumin
1 teaspoon lemon zest, grated
2 tablespoons lemon juice
2 cups canned chopped tomatoes, drained and cut into small pieces
fresh flat leaf parsley, to garnish

Steps:

  • Toss the lamb with the orange juice, garlic, ginger, and mint in a large bowl. Let marinate, covered, in the fridge for 4 hours.
  • Dump the lamb into a colander set over a bowl to catch the marinade. Reserve the liquid. Dry the lamb very well with paper towels; if you don't, the pieces will steam, not sear. Generously season the lamb with salt and pepper.
  • Heat the oil in a large pot over medium-high heat until very hot. Working in 3 or 4 batches, sear the lamb pieces, stirring occasionally, until browned, 8 to 10 minutes. Using a slotted spoon, transfer to a bowl. Return all the lamb to the pot, sprinkle with the flour, and stir to combine. Pour in the reserved marinade and the stock. Add the drained soaked beans (if using canned beans, add them in the next step), the carrots, bay leaves, cinnamon, oregano, star anise, coriander seeds, cumin, lemon zest, and lemon juice, cover, and bring to a boil. Reduce the heat to low and simmer for 1¼ hours, stirring occasionally.
  • Spoon in the tomatoes and the canned beans, if using. Continue simmering, uncovered if the stew is thin, until the lamb is tender and the beans are soft but still hold their shape, 15 to 20 minutes more. Toss out the bay leaves, cinnamon sticks, and star anise. Take a taste and season the stew with salt and pepper, if needed.
  • To serve, ladle into bowls and speckle with parsley.

Nutrition Facts : Calories 838, Fat 53.5, SaturatedFat 21.8, Cholesterol 163.7, Sodium 522.4, Carbohydrate 39.6, Fiber 12.5, Sugar 9.6, Protein 49.3

LAMB AND WINTER VEGETABLE STEW



Lamb and Winter Vegetable Stew image

A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb.

Provided by BJSCHADE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h30m

Yield 8

Number Of Ingredients 16

2 tablespoons vegetable oil
1 pound lamb stew meat, cubed
2 cups beef broth
1 cup dry red wine
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon black pepper
1 bay leaf
2 cups peeled, seeded, and sliced butternut squash
1 cup peeled, sliced parsnips
1 cup peeled, chopped sweet potatoes
1 cup sliced celery
1 medium onion, thinly sliced
½ cup sour cream
3 tablespoons all-purpose flour

Steps:

  • Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
  • Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
  • In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
  • Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 16.2 g, Cholesterol 33.1 mg, Fat 8.9 g, Fiber 2.6 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 321.5 mg, Sugar 3.3 g

LAMB AND CABBAGE STEW



Lamb and Cabbage Stew image

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

Provided by CJAY8248

Categories     Lamb/Sheep

Time 2h30m

Yield 1 pot of stew, 6-8 serving(s)

Number Of Ingredients 9

1 medium head cabbage, about 3 lbs
3 lbs lean lamb shoulder, boned and cut into 1 inch cubes
2 teaspoons salt
3/4 teaspoon black pepper
1/3 cup flour
5 cups beef stock
1/2 cup sour cream or 1/2 cup heavy cream
4 tablespoons butter
5 tablespoons flour

Steps:

  • Preheat the oven to 300*. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges.
  • In a large Dutch oven or kettle, layer 1/3 of the lamb, generous sprinklings of salt and pepper, and 1/3 each of the flour and cabbage. Repeat twice more.
  • Pour in the beef stock, and set the Dutch oven over moderate heat. Bring the broth to a simmer.
  • Cover the Dutch oven and transfer it to the oven. Bake for 2 hours, until the lamb is tender.
  • In the meantime, prepare the roux by melting the butter in a frying pan and stirring in the flour. Cook for a few minutes over medium heat.
  • Remove the Dutch oven from the oven. Drain the juices into a medium saucepan, skimming off the fat. Quickly whisk in the roux, and simmer until thickened.
  • Whisk in the sour cream or heavy cream and season to taste. Pour the gravy back into the Dutch oven.
  • Serve with cooked unpeeled new potatoes if you wish.

LAMB STEW WITH GREEN BEANS



Lamb Stew with Green Beans image

This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!

Provided by Kathy Bezemes Walstrom

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h

Yield 12

Number Of Ingredients 13

3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce
3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
½ teaspoon dried mint
½ teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
  • Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 7.8 g, Cholesterol 81.6 mg, Fat 27.9 g, Fiber 3.2 g, Protein 20.6 g, SaturatedFat 11 g, Sodium 271.9 mg, Sugar 2.7 g

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