Lamb Lima Beans And Potato Stew Recipes

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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

LAMB STEW WITH POTATOES AND CILANTRO



Lamb Stew with Potatoes and Cilantro image

This is one of my favorite recipes for lamb stew with potatoes, cumin, and cilantro. The pieces of lamb are braised in beer for extra flavor.

Provided by Natalie Titanov

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h25m

Yield 6

Number Of Ingredients 12

¼ cup vegetable oil
4 teaspoons lemon juice
3 cloves garlic, minced
1 teaspoon cumin
salt and ground black pepper to taste
2 pounds boneless lamb shoulder, cut into 2-inch pieces
1 onion, chopped
1 (12 fluid ounce) can or bottle beer
1 bunch fresh cilantro
1 bay leaf
4 potatoes, peeled and cubed
¼ cup water or broth, or as needed

Steps:

  • Combine vegetable oil, lemon juice, garlic, cumin, salt, and black pepper in a bowl. Add cubed lamb and marinate for about 30 minutes.
  • Heat a skillet over medium-high heat and brown meat on all sides, about 3 minutes per side. Remove meat and set aside. Reduce heat, add onion, and cook until soft and translucent, about 5 minutes.
  • Return cooked lamb to skillet. Mix in beer and cilantro. Season with bay leaf, salt, and pepper. Cover skillet and simmer over low heat for about 1 hour. Add potatoes, cover, and cook over low heat until potatoes are tender, about 30 minutes, adding water or broth if there is not enough liquid in the skillet.

Nutrition Facts : Calories 406 calories, Carbohydrate 29.9 g, Cholesterol 62.7 mg, Fat 21.5 g, Fiber 3.8 g, Protein 19.4 g, SaturatedFat 6.4 g, Sodium 97.1 mg, Sugar 2.1 g

LAMB, LIMA BEANS AND POTATO STEW



Lamb, Lima Beans and Potato Stew image

Provided by Marian Burros

Categories     dinner, main course

Time 20m

Yield 3 servings

Number Of Ingredients 11

12 ounces whole onion or 11 ounces chopped ready-cut onion (2 1/4 to 2 3/4 cups)
2 teaspoons canola oil
1 large clove garlic
8 ounces lean lamb
9 ounces small new potatoes
1/8 to 1/4 teaspoon hot pepper flakes
2 cups no-salt-added crushed tomatoes
1 1/2 cups frozen baby lima beans
1 cup dry red wine
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • If using whole onion, chop and saute in very hot oil in nonstick skillet.
  • Mince garlic and add to onion.
  • Trim and grind lamb.
  • Scrub potatoes but do not peel; slice in food processor. If small potatoes are not available, quarter the potatoes before slicing.
  • When onions begin to take on color, add the lamb, breaking up to keep from clumping, and the potatoes. Stir well and cook over medium heat until lamb browns.
  • Stir in the hot pepper flakes, tomatoes, lima beans and wine; cover and continue to cook until potatoes are done, 5 to 7 minutes longer. Season with salt and pepper.

Nutrition Facts : @context http, Calories 779, UnsaturatedFat 27 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 27 grams, Sodium 437 milligrams, Sugar 13 grams, TransFat 0 grams

LAMB & POTATO STEW



Lamb & Potato Stew image

Make and share this Lamb & Potato Stew recipe from Food.com.

Provided by ellie_

Categories     Stew

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
2 1/2 lbs lamb stew meat, cut into 2-inch cubes
2 onions, chopped
1/2 green pepper, chopped
2 garlic cloves, minced
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 (16 ounce) can tomatoes, crushed
10 small potatoes
1 tablespoon parsley, minced
salt
pepper
1 lb green beans, trimmed and cut into thirds

Steps:

  • Heat oil in a soup pot or dutch oven over medium high heat.
  • Add lamb, onions, bell pepper, garlic, paprika and cumin and cook stirring frequently until onions are browned (10 minutes).
  • Stir in tomatoes, potatoes and parsley.
  • Season with salt and pepper.
  • Reduce heat and cover, simmering until tender (1 3/4 hours).
  • Stir in green beans and simmer until beans are tender (15 minutes).

Nutrition Facts : Calories 1105, Fat 32.6, SaturatedFat 10, Cholesterol 306, Sodium 239.6, Carbohydrate 93.9, Fiber 15.8, Sugar 10.7, Protein 107.9

ORZO WITH LAMB, LIMA BEANS AND FETA



Orzo with Lamb, Lima Beans and Feta image

Categories     Soup/Stew     Herb     Lamb     Pasta     Tomato     Stew     Feta     Lima Bean     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 tablespoons olive oil
2 onions, chopped
3 large garlic cloves, chopped
2 1/4 pounds lamb stew meat, cut into 3/4-inch pieces
3/4 cup dry white wine
1 28-ounce can peeled tomatoes
1 14 1/2-ounce can peeled tomatoes
1 1/2 10-ounce packages frozen baby lima beans (about 3 cups), thawed
5 tablespoons chopped fresh marjoram or 5 teaspoons dried
1 1/2 pounds orzo (rice-shaped pasta; also called riso)
6 ounces feta cheese, crumbled

Steps:

  • Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 10 minutes. Add remaining 1 tablespoon oil. Sprinkle lamb with salt and pepper. Add to Dutch oven and stir until lamb begins to color, about 5 minutes. Add wine and tomatoes with their juices, breaking up tomatoes with spoon. Simmer uncovered until sauce is thick and lamb is tender, about 1 hour 15 minutes. Add lima beans and simmer until just tender, about 15 minutes. Add marjoram and season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.)
  • Cook orzo in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain orzo well. Transfer to large bowl. Spoon lamb stew over. Sprinkle with feta cheese and serve.

LAMB STEAKS WITH CRISPY POTATOES & MINTED BEANS



Lamb steaks with crispy potatoes & minted beans image

A special meal just for one- marinade lamb leg steak with rosemary and balsamic and serve runner beans and new potatoes

Provided by Good Food team

Categories     Main course

Time 40m

Number Of Ingredients 11

1 tbsp balsamic vinegar
1 tbsp olive oil
1 rosemary sprig, leaves chopped
1 lamb leg steak
3 new potatoes, cut in half lengthways
1 garlic clove, slightly bashed
75ml lamb or beef stock
1 ½ tsp redcurrant jelly
100g pack sliced runner bean
small knob of butter
2 tsp finely chopped mint

Steps:

  • Mix the balsamic vinegar, 1 tsp olive oil and rosemary together in a bowl. Add the lamb steak, ensuring that it is completely covered in the marinade, and set aside.
  • Boil the potatoes until tender. Lift out of the pan with a slotted spoon, keeping the pan of water simmering. Heat 2 tsp of the oil in a frying pan, add the potatoes and garlic, and fry gently until golden.
  • Sprinkle a little salt over the potatoes, then push to the side of the pan. Remove the garlic. Season the lamb and fry alongside the potatoes for 1-2 mins each side, depending on the thickness of your steak. Remove the lamb and potatoes and leave to rest in a warm place.
  • Keep the pan on the heat and add the stock. Bring to the boil, scraping any sticky bits from the bottom of the pan, and let it bubble until reduced by half. Stir through the redcurrant jelly until melted. Taste and season, adding a dash of balsamic vinegar if it is too sweet.
  • Meanwhile, blanch the beans in the simmering water for 3 mins, then drain. Return to the pan and stir through the butter, mint and seasoning.
  • Serve the lamb with the potatoes and beans, and the sauce spooned over.

Nutrition Facts : Calories 500 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium

LAMB AND POTATO STEW



Lamb and Potato Stew image

My family loves lamb, but I find very few recipes that use it. I picked this one up at the fair and make it quite often. Bake a pan of biscuits...and you have a complete meal!

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 pounds lean lamb stew meat, cut into 1-inch pieces
1/2 cup chopped onion
4 to 6 medium potatoes, peeled and diced
4 carrots, diced
1-1/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup diced celery
1-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 to 2 bay leaves

Steps:

  • In a large kettle or Dutch oven, combine all ingredients. Cover and bake at 325° for 1-1/2 to 2-1/2 hours or until tender. Discard bay leaves before serving.

Nutrition Facts : Calories 266 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 606mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein.

LEBANESE LAMB AND BEAN STEW



Lebanese Lamb and Bean Stew image

Categories     Soup/Stew     Bean     Lamb     Quick & Easy     Cinnamon     Clove     Gourmet     Indiana

Yield Makes 8 servings

Number Of Ingredients 11

1 lb dried navy beans, picked over and rinsed
2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes
1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick
9 cups water
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
2 teaspoons salt
3/4 teaspoon black pepper
3 tablespoons tomato paste
Accompaniments: spiced basmati rice better-than-pita grill bread

Steps:

  • Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
  • Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
  • *A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).

LAMB AND LIMA BEAN SOUP (MOROCCAN/ALGERIAN)



Lamb and Lima Bean Soup (Moroccan/Algerian) image

A warming North African soup. Can be made up to 2 days in advance - definitely one of those dishes that tastes better the day after! This is definitely a traditional favourite duirng Ramadan.

Provided by Um Safia

Categories     Stew

Time 2h30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

1 cup dried lima beans
2 tablespoons olive oil
750 g lamb
2 medium brown onions, coarsely chopped
2 garlic cloves, crushed
2 medium carrots, coarsely chopped
2 celery ribs, trimmed and coarsely chopped
2 cups chicken stock
4 cups water
400 g chopped tomatoes
4 tablespoons chopped fresh coriander
2 tablespoons lemon juice

Steps:

  • Place the Lima beans in a large bowl and cover with water. Allow to soak overnight. Rinse well and drain before using.
  • Heat the olive oil in a large saucepan, cook the lamb until browned on all sides to seal it. Add all the vegetables (EXCEPT tomatoes) and cook until softened - stir well.
  • Add the beans, stock and water to the pan and bring to the boil. Reduce heat and simmer covered for 1 hour. Skim the surface around every 20 minutes or so.
  • Remove lamb from pan. If using lamb on the bone, remove all bones. Pull lamb into small pieces. return lamb to pan along with the tomatoes. Simmer for another hour covered.
  • Remove from heat and add the coriander and lemon juice. Stir well then serve with fresh bread.

Nutrition Facts : Calories 832.3, Fat 43.3, SaturatedFat 15.7, Cholesterol 187.2, Sodium 366.7, Carbohydrate 46.6, Fiber 11.7, Sugar 12.6, Protein 63.3

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