We enjoyed this stew last night for dinner. Bet the leftovers will be even tastier today.
A tablespoon of brown sugar was added at the end to reduce the bitterness in the sauce.
Spring Lamb Stew
By The Canadian Living Test Kitchen
This spectacular dish combines the rich flavour of lamb stewed in ale with the delectable tastes of spring vegetables. It grabs the palate as well as the eye.
Servings: 6
Ingredients:
• 2-1/2 lb (1.25 kg) boneless lamb leg or lamb shoulder
• 1/4 cup (50 mL) all-purpose flour
• 2 tbsp (25 mL) vegetable oil
• 1 tbsp (15 mL) butter
• 1 bottle (341 mL) ale (or 1-1/2 cups/375 mL lamb or beef stock)
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 bay leaf
• 3/4 tsp (4 mL) salt
• 3/4 tsp (4 mL) dried thyme
• 1/2 tsp (2 mL) pepper
• Pinch ground cloves
• 18 small new potatoes (1-1/2 lb/750 g)
• 12 small radishes or baby carrots, trimmed
• 1 lb (500 g) thin asparagus, trimmed
• 5 green onions
• 2 cups (500 mL) frozen peas, thawed
Preparation:
Trim lamb; cut into 1-1/2 inch (4 cm) cubes. Spread flour on plate; dredge lamb in flour, reserving any excess. In shallow Dutch oven, heat oil and butter over medium-high heat; brown lamb, in batches.
Return all lamb to pan along with any excess flour; stir in ale and 1 cup (250 mL) water, stirring and scraping up brown bits from bottom of pan with wooden spoon. Add garlic, onion, bay leaf, salt, thyme, pepper and cloves; bring to boil. Reduce heat to simmer; cover and cook for 1 hour. Discard bay leaf.
Meanwhile, peel potatoes, if desired; add to pan along with radishes and simmer, covered, for 30 minutes.
Cut asparagus and green onions into 1-1/2-inch (4 cm) lengths; add to pan along with peas. Increase heat to medium; cook, covered, for 7 minutes.
Source
Canadian Living Magazine: April 2002
Nutritional Info
Per serving: about
cal 397
pro 36 g
total fat 12 g
sat. fat 4 g
carb 35 g
fibre 5 g
chol 109 mg
u2011mg sodiu 426%
% RDI: -
calcium 5%
iron 31%
vit A 8%
vit C 37%
folate 66%
A tablespoon of brown sugar was added at the end to reduce the bitterness in the sauce.
Spring Lamb Stew
By The Canadian Living Test Kitchen
This spectacular dish combines the rich flavour of lamb stewed in ale with the delectable tastes of spring vegetables. It grabs the palate as well as the eye.
Servings: 6
Ingredients:
• 2-1/2 lb (1.25 kg) boneless lamb leg or lamb shoulder
• 1/4 cup (50 mL) all-purpose flour
• 2 tbsp (25 mL) vegetable oil
• 1 tbsp (15 mL) butter
• 1 bottle (341 mL) ale (or 1-1/2 cups/375 mL lamb or beef stock)
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 bay leaf
• 3/4 tsp (4 mL) salt
• 3/4 tsp (4 mL) dried thyme
• 1/2 tsp (2 mL) pepper
• Pinch ground cloves
• 18 small new potatoes (1-1/2 lb/750 g)
• 12 small radishes or baby carrots, trimmed
• 1 lb (500 g) thin asparagus, trimmed
• 5 green onions
• 2 cups (500 mL) frozen peas, thawed
Preparation:
Trim lamb; cut into 1-1/2 inch (4 cm) cubes. Spread flour on plate; dredge lamb in flour, reserving any excess. In shallow Dutch oven, heat oil and butter over medium-high heat; brown lamb, in batches.
Return all lamb to pan along with any excess flour; stir in ale and 1 cup (250 mL) water, stirring and scraping up brown bits from bottom of pan with wooden spoon. Add garlic, onion, bay leaf, salt, thyme, pepper and cloves; bring to boil. Reduce heat to simmer; cover and cook for 1 hour. Discard bay leaf.
Meanwhile, peel potatoes, if desired; add to pan along with radishes and simmer, covered, for 30 minutes.
Cut asparagus and green onions into 1-1/2-inch (4 cm) lengths; add to pan along with peas. Increase heat to medium; cook, covered, for 7 minutes.
Source
Canadian Living Magazine: April 2002
Nutritional Info
Per serving: about
cal 397
pro 36 g
total fat 12 g
sat. fat 4 g
carb 35 g
fibre 5 g
chol 109 mg
u2011mg sodiu 426%
% RDI: -
calcium 5%
iron 31%
vit A 8%
vit C 37%
folate 66%