LAMB AND BULGUR STEW WITH WHITE BEANS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium-high heat. Add onion, lamb, bulgur, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring to break up lamb, until lamb is cooked, about 5 minutes. Add paprika; stir until fragrant and toasted, 30 seconds. Add tomatoes and water, bring to a simmer, and cover. Lower heat; gently simmer, stirring occasionally, until bulgur is tender, about 25 minutes.
- Stir in beans, spinach, feta, and oregano; cook until feta is almost melted and beans are warmed through, about 2 minutes. Garnish with feta and oregano.
LAMB AND WHITE BEAN CASSEROLE
Provided by Florence Fabricant
Categories dinner, casseroles, one pot, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of oil in a heavy ovenproof 5- to 6-quart casserole. Add onion, carrots, celery and garlic, and saute over medium heat, stirring, until tender. Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.
- Preheat oven to 350 degrees.
- Season the flour with salt and pepper in a bowl. Toss lamb in flour to coat.
- Heat remaining oil in casserole. Add lamb, and sear over medium-high heat, stirring and turning until meat is browned. Remove meat from pot, and add wine. Cook, stirring, to deglaze pot and reduce wine. Stir in the stock, tomatoes and herbes de Provence. Taste sauce, and add more salt and pepper if necessary.
- Return vegetables to casserole, then add lamb and beans. Place thyme on top. Cover casserole, and place in oven for 1 hour. Increase heat to 375 degrees, uncover casserole and bake 20 minutes longer. Serve at once, or set aside and reheat before serving.
Nutrition Facts : @context http, Calories 778, UnsaturatedFat 18 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 14 grams, Protein 56 grams, SaturatedFat 13 grams, Sodium 1451 milligrams, Sugar 4 grams
LAMB STEW WITH GREEN BEANS
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
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
LAMB STEW WITH WHITE BEANS
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
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 BULGAR STEW WITH WHITE BEANS
Categories Bean Leafy Green Lamb Stew High Fiber Dinner Casserole/Gratin Winter Healthy
Yield 4 people
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium-high heat. Add onion, lamb, bulgur, red-pepper flakes, 1 1/2 tsp salt, and 1/2 tsp pepper. Cook, stirring to break up lamb, until lamb is cooked, about 5 minutes. Add paprika; stir until fragrant and toasted, 30 seconds. Add tomatoes and water, bring to a simmer, and cover. Lower heat; gently simmer, stirring occasionally, until bulgur is tender, about 25 minutes. Stir in beans, spinach, feta, and oregano; cook until feta is almost melted and beans are warmed through, about 2 minutes. Garnish with feta and oregano.
LAMB, BARLEY AND WHITE BEAN STEW
Make and share this Lamb, Barley and White Bean Stew recipe from Food.com.
Provided by Flora Underwood
Categories Stew
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Pick over and discard any damaged beans or stones.
- Rinse the beans.
- Place in a bowl, add plenty of water to cover and soak for about 3 hours.
- Drain and set aside.
- Coat the lamb cubes with the flour, shaking off any excess.
- In a large heavy pan.
- over medium-high heat, warm the olive oil.
- Add the lamb and brown well on all sides, 10-15 minutes.
- Add the rosemary, thyme, bay leaves, garlic, beans and stock.
- Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
- Meanwhile, bring a saucepan three-fourths full of water to a boil.
- Add the pearl onions and simmer for 45 seconds.
- Drain, cool and using s knife, peel of the skins.
- Add the onions, carrots and barley to the stew and simmer for 30 minutes longer.
- Add the potatoes and simmer until the potatoes are tender, 30 minutes longer.
- Add the peas and simmer for 5 minutes longer.
- Season to taste with salt and pepper.
- Ladle into individual bowls and serve immediately.
Nutrition Facts : Calories 980.3, Fat 26.7, SaturatedFat 7.1, Cholesterol 183.6, Sodium 311.4, Carbohydrate 112, Fiber 22.6, Sugar 18.7, Protein 73.8
LAMB AND WHITE BEAN STEW WITH SPINACH, PARSLEY, AND DILL
Steps:
- In a 5-quart heavy-duty Dutch oven, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat. Add the leek, scallions, and garlic, and sauté, stirring occasionally, until just tender, about 5 minutes. Add the spinach, parsley, and dill, and stir constantly until the greens are just wilted. Remove the Dutch oven from the heat and set it aside.
- In a 10-inch skillet over medium-high heat, add the remaining butter and olive oil. When hot, add the lamb, a few pieces at a time, and brown on all sides. Season with salt and pepper, and transfer the lamb to the Dutch oven with the greens. The meat may be seared in 2 batches.
- Add the turmeric to the same skillet and stir for a few seconds, Add the chicken broth, scraping up any brown bits, and bring to a boil. Pour over the meat and greens mixture. Cover the Dutch oven, bring to a boil over medium heat, then turn the heat to low. Add the lemon juice and zest and simmer for 1 hour.
- Stir in the cooked beans and continue to simmer 10 to 15 minutes more, until the beans are hot and the meat is tender. Spoon over a bed of orzo or rice if you wish.
LAMB AND BEAN STEW
Provided by Trish Hall
Categories dinner, soups and stews, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Put lima beans, whole onion and pork hocks in a pot with 8 cups water. Cook 1 1/2 hours.
- Meanwhile, put oil into a hot pan and brown lamb over high heat on both sides, about 10 minutes. Salt and pepper lightly. Pour off fat. Add chopped onion and garlic and scrape pieces from bottom of pan. Add remaining 2 cups water, tomatoes, tomato paste, bay leaf and thyme, and bring to boil. Adjust salt and pepper.
- Remove pork hocks from beans and add to lamb mixture. Cover and simmer 1 1/2 hours.
- Cut kielbasa into 16 slices. Add 8 pieces to lamb mixture and reserve the rest.
- Chop cooked whole onion and add it, together with lima beans (drained slightly), to lamb.
- Remove pork hocks from pan and cut into small pieces, including skin. Add back to pan. Discard bones. Simmer 15 minutes
- Preheat broiler to high.
- Push bread through a strainer, or put in a food processor, to make crumbs.
- Transfer cassoulet to an oven-proof pot. Remove bay leaf. Top with bread crumbs and place remaining kielbasa over the top. Place casserole about 9 inches from broiler and cook until bread crumbs are browned, about 5 minutes. Remove from oven, top with chopped parsley and serve.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 19 grams, Carbohydrate 47 grams, Fat 34 grams, Fiber 13 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 1406 milligrams, Sugar 9 grams, TransFat 0 grams
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