The recipe Lebanese Lamb Stew
Lebanese Lamb Stew recipe is a Dinner meal that takes several minutes to make. If you enjoy for Dinner, you will like Lebanese Lamb Stew!
Lebanese Lamb Stew
- What Course Is Lebanese Lamb Stew?
- How Long Does Lebanese Lamb Stew Recipe Take To Prepare?
- How Long Does Lebanese Lamb Stew Recipe Take To Cook?
- How Many Servings Does Lebanese Lamb Stew Recipe Make?
- What Are The Ingredients For Lebanese Lamb Stew Recipe?
- How Do I Make Lebanese Lamb Stew?
- What's The Nutritional Info For Lebanese Lamb Stew?
- What Type Of Cuisine Is Lebanese Lamb Stew?
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What Course Is Lebanese Lamb Stew?Lebanese Lamb Stew is for Dinner. How Long Does Lebanese Lamb Stew Recipe Take To Prepare?Lebanese Lamb Stew takes several minutes to prepare. How Long Does Lebanese Lamb Stew Recipe Take To Cook?Lebanese Lamb Stew takes several minutes to cook. How Many Servings Does Lebanese Lamb Stew Recipe Make?Lebanese Lamb Stew makes 4 servings. What Are The Ingredients For Lebanese Lamb Stew Recipe?The ingredients for Lebanese Lamb Stew are: 3 tbsp vegetable oil800g /1lb 12oz cubed lamb shoulder 1 onion, course chopped 2 garlic cloves, crushed 1 tsp ground cinnamon 1 tsp ground allspice (not mixed spice) 1 tsp ground ginger 1 tsp turmeric 1 tsp chilli flakes 450ml/15fl oz lamb stock (or water) 2 generous Tbs tomato paste salt and freshly ground black pepper 1 x 400g/14oz can chickpeas, drained I small eggplant in large cubes About 1 cup of butternut squash or sweet potato in large cubes Fresh parsley and mint for garnish. How Do I Make Lebanese Lamb Stew?Here is how you make Lebanese Lamb Stew: Heat the oil in a large tagine or casserole (you might call it Dutch oven). Fry the lamb, in batches, for 3-4 minutes or until browned all over. Remove the lamb and set aside. Fry the onion in the tagine for 4-5 minutes, or until softened. Adding a little water after the first three minutes will keep the onion from burning and it will loosen all the brown bits in the pot from frying the meat. Add the garlic and spices, and cook for a further 3-4 minutes. Add the tomato paste and the stock or water, stir and bring to the boil and cook for a couple of minutes. Return the cooked lamb cubes to the tagine. Season with salt and freshly ground black pepper and bring the mixture to the boil. Reduce the heat, cover with the tagine lid and simmer on low heat for 45 minutes to an hour, checking occasionally, until the lamb is tender and the sauce has thickened. (Add a little more stock if the mixture starts to dry out.)Stir in the chickpeas and the vegetables and cook for a further 15 minutes. To serve, sprinkle over the parsley and mint. . Serve with quinoa tabouleh, tzatziki and hummus (if you can afford the carbs.)Serving Size:?4 to 6 servings - nut. info based on 4Number of Servings: 4Recipe submitted by SparkPeople user PAPILLON57.What's The Nutritional Info For Lebanese Lamb Stew?The nutritional information for Lebanese Lamb Stew is:
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