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Stew, Springtime Stew




Source of Recipe


Healthy Meals in Minutes, 1995


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/recipesfornoncooks/soupsampstews.msnw

List of Ingredients




1 tablespoon olive oil

12 ounces lean boneless lamb shoulder, cut into 1-inch pieces

Fresh lemon juice

3 cloves garlic, minced

1 small yellow onion, chopped (about 1/2 cup)

2 tablespoons all-purpose flour

2 cups reduced-sodium chicken broth

1/2 teaspoon ground cumin (optional, for a Middle Eastern flavor)

1 cup dry white wine or water

1 teaspoon dried thyme

3 medium russet potatoes, peeled and cut into 1-inch chunks (about 3 cups)

1 medium carrot, sliced (about 1 cup)

1 (10-ounce) package frozen, thawed baby lima beans


Recipe



1. Drizzle lemon juice over uncooked lamb up to 1 hour before cooking to tenderize the meat. In a large pot, heat oil over medium heat. Add lamb. Cook stirring frequently, until browned, about 7 minutes. Using a slotted spoon, place lamb on a plate.

2. Add garlic and onion to pot. Cook, stirring frequently, until tender, about 7 minutes. Add flour to pot. Cook, stirring constantly, until golden, about 3 minutes. Return lamb to pot.

3. Stir in broth (with cumin, if using), wine and thyme. Bring mixture to a boil. Reduce heat to medium-low. Simmer lamb until tender, about 1 hour.

4. Add potatoes and carrot to pot. Cook until tender, about 20 minutes. Add lima beans. Cook for 5 minutes longer. Ladle stew into individual serving bowls.

Serves 6
Calories 299
Fat 8 g
Cholesterol 37 mg
Sodium 79 mg