• We have a place for everyone - Ross Dough Mixtures
  • E-mail Id : info@rossdoughmixtures.com

easy lamb stew

image

Easy Lamb Stew

Lamb Stew using ground lamb is made in just 30 minutes! Flavorful broth, crispy veggies and lentils make this fall stew recipe an easy weeknight meal.Lamb Stew using ground lamb is made in just 30 minutes! Flavorful broth, crispy veggies and lentils make this fall stew recipe an easy weeknight meal.

Ingredients:

  • 12 ounces ground lamb
  • 1 tablespoon olive oil
  • ½ yellow onion , chopped
  • 1 garlic clove , minced
  • 1 cup red potato , cut into ½ inch pieces
  • 3 cups vegetable broth
  • ¾ cup dry green lentils
  • 2 thyme sprigs
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 bay leaf
  • 2 tablespoons bell pepper , minced
  • 1 celery stalk , chopped
  • 12 ounce can petite diced tomatoes
  • 1/3 cup parmesan cheese , grated
  • 2 tablespoons white wine or lemon juice

Direction

  1. Heat 1 tablespoon olive oil over medium in a large Dutch oven or pot.
  2. When hot, add ground lamb, breaking up while cooking, approximately 5-7 minutes. When lamb is cooked, remove to a paper towel lined plate.
  3. Without cleaning out the pot, add yellow onion, garlic and cubed potato. Cook for 3-4 minutes, or until onions start to soften.
  4. Add chicken broth, lentils, thyme, Kosher salt, ground black pepper and bay leaf. Bring to a low simmer.
  5. Simmer for 10-12 minutes, or until lentils are soft.
  6. Add minced bell pepper, celery, tomatoes (and juices) and ground lamb.
  7. Continue to simmer for an additional 3-4 minutes.
  8. Stir in Parmesan cheese until melted.
  9. Directly before serving, stir in white wine or lemon juice.
  10. Ladle into serving dishes and serve.
  11. If you’ve tried this recipe, come back and let us know how it was!

Related Post

image

Quick Salmon Salad

This creamy salmon salad is very quick to make with canned pink salmon or leftover cooked salmon. I like to add green onions, celery, and dill to the creamy lemon dressing. Delicious on lettuce or avocado, or as a sandwich filling.

Read More
image

Chicken Riggies

This pasta dish from Utica, New York, is made with chicken, rigatoni, and hot or sweet peppers in a spicy tomato cream sauce. We used some of the brine from the jarred pickled peppers to marinate the chicken, and more to lend its punchy heat to the tomato sauce; the cream in the sauce tempers the heat of the peppers. If you have the time and patience, cover the pot of pasta with a lid and let the flavor meld for three minutes before eating.

Read More
image

Mofongo with Shrimp

While shooting his Food Network show, Diners, Drive-Ins and Dives, Guy Fieri stopped at Benny’s Seafood in Miami to try mofongo, a Puerta Rican comfort food. “The chef pulled out a wooden pilón (a kind of mortar) as big as a tree trunk and filled it with fried green plantains, garlic, salt and chicharrones (crunchy pork rinds). Then he used a baseball bat to mash it together.” The dish is served with chicken broth on the side or topped with meat or seafood, like sautéed shrimp.

Read More

We use cookies to enhance your experience on our website. By continuing to browse, you agree to our Cookie Policy.