MEDITERRANEAN LAMB AND LENTIL STEW
This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.
Provided by carina
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
- Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
- Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.
Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g
LEBANESE LAMB AND BEAN STEW
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, CARROT, AND WHITE BEAN CURRY STEW
Based on the ingredients of the lula kebab, this Middle Eastern-derived recipe uses ground lamb, carrots, and white beans to create a tasty stew-like dish for serving over rice. It's good for those one-bowl meals and reheats well. The flavors get even better after a day. Add more meat and fewer beans if you like a meatier dish. Also, you can mix in beef with lamb, but the lamb flavor is essential. I like cumin, but you can always take away the spice, or try adding a minced serrano chili pepper or two for some heat.
Provided by schienke
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Mix together the ground lamb, onion, egg, dill, cilantro, salt, cumin, turmeric, cinnamon, and pepper in a bowl until evenly incorporated.
- Heat the olive oil in a skillet over medium-high heat. Crumble the lamb mixture into the skillet and cook until no longer pink, 5 to 10 minutes. Add the carrots to the mixture; reduce heat to medium. Pour in the contents of the 2 cans of beans and the water; stir. Simmer mixture 25 minutes. Stir the sour cream through the mixture; cook until the liquid thickens, 5 to 10 minutes.
Nutrition Facts : Calories 457 calories, Carbohydrate 27.9 g, Cholesterol 105.5 mg, Fat 26.1 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 1185.8 mg, Sugar 3.5 g
MIDDLE EASTERN LAMB STEW
Make and share this Middle Eastern Lamb Stew recipe from Food.com.
Provided by Parsley
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in medium stockpot, saute scallions & parsley until parsley turns dark green and fragrant.
- Add the cubed lamb & saute until lamb is just lightly browned.
- Add broth, lemon juice and coriander. Stir well, reduce heat and cover & simmer about 1 hr 15 minutes.
- Stir in the kidney beans, salt & pepper. Cover and simmer just until heated through.
- Serve over rice, if desired.
Nutrition Facts : Calories 519.3, Fat 17.1, SaturatedFat 8, Cholesterol 106.2, Sodium 923.6, Carbohydrate 41.5, Fiber 13.3, Sugar 2.2, Protein 49.9
MIDDLE EASTERN LAMB STEW
I got this recipe from a friend. It's got a great blend of flavors! Tastes great with rice or cous-cous.
Provided by Shelly K
Categories Stew
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Brown the lamb in oil and remove from pan.
- Sauté the onion, shallot (if using), and celery until soft and starting to brown.
- Add the wine, browned meat, carrots, sweet potatoes, and the cinnamon stick.
- Bring to a simmer, adding water if necessary.
- After about 20 minutes, remove the cinnamon stick and add spices, bay leaves, and if using, the almonds and cherries.
- Simmer until meat is tender and sweet potatoes are soft.
Nutrition Facts : Calories 290.5, Fat 11.6, SaturatedFat 4.7, Cholesterol 60, Sodium 222.8, Carbohydrate 25.6, Fiber 5.4, Sugar 9.3, Protein 18.5
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FASULIA (MIDDLE EASTERN LAMB AND BEAN STEW) RECIPE
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Cuisine Middle EasternCategory EntreeServings 6Total Time 4 hrs
- Cut the lamb into 1 inch pieces, dry, salt, pepper, and very lightly coat with flour. Cook in a pot on very high heat in a small amount of olive oil until browned. do this in 2 batches, making sure to brown everything really nicely. Remove the meat from the pan and set aside.
- Add the onion to the pan, scraping the pan to release any brown bits. If there is any stubborn brown bits that are beginning to burn, splash a little water into the pan and they should come off easily. Cook the onions until they are beginning to brown. Add the garlic and cook 2 minutes. Add the spices and stir to coat everything.
- Add the tomatoes and taste, adjusting salt and spices if needed. Return the lamb to the pot and simmer for about 2 hours.
- Chop the potatoes into big chunks and add to the pot. Add stock if you need more liquid. Simmer 20 minutes.
FASOLIA BI LAHME (MIDDLE EASTERN LAMB AND BEAN STEW)
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Estimated Reading Time 7 mins
- Prepare your lamb shanks by generously salting the exterior using a fine kosher salt, such as Diamond brand. For 2 shanks, I’ll use about 2-3 teaspoons and 1 teaspoon black pepper.
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- Add the diced lamb and cook for 5-6 minutes until the meat is sealed but not fully cooked. Stir in the cumin and cinnamon and continue to cook for another minute.
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- Place lamb in a 4-quart or larger slow cooker. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion.
- Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
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