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Lamb stew made with lamb shanks, parsnips, carrots, rutabagas, and turnips. These days when I step outside, I just want to turn around and go back in the house. Sacramento makes up for its blazingly hot summers with foggy, gloomy, dark, dismal, chilly winters.
To begin with this particular recipe, we must first prepare a few ingredients. You can have vegetables_and_lamb_stew using 15 ingredients and 5 steps. Here is how you can achieve that.
Composition needed to serve Vegetables_and_Lamb_Stew:
- 1 kg lamb - cut into cubes
- 1 small cinnamon stick
- 1 small onion
- 1 bay leaf
- 3 cardamom pods
- 2 medium-sized onions
- 4 medium-sized potatoes
- 3 zucchinis
- 1 Large eggplant
- 500 g tomatoes
- 1 tsp 7spices
- 1 tsp salt
- 2 tbsp olive oil
- 1 cup beef stock
- water as needed for boiling
The stew features lots of vegetables including bell pepper, onions, celery, carrots, and potatoes. You can include rutabagas or turnips as well. Jim Clendenen's version of this classic French stew, called navarin d'agneau, was inspired by vegetables from an extraordinary organic produce purveyo. Atkins welcomes you to try our delicious Lamb and Vegetable Stew recipe for a low carb lifestyle.
Steps to serve Vegetables_and_Lamb_Stew:
- In a large pot add 8 cups water, lamb, 1 small onion, bay leaves, cinnamon stick, cardamom pods bring to a boil and then simmer until the meat is tender to the touch
- Peel onions and cut into slices, peel the potatoes, eggplants and cut into cubes, cut zucchini into cubes, peel and cut tomatoes into small cubes
- In an appropriate sauté pan, add the olive oil, the boiled lamb and sauté for a couple of minutes then start adding the vegetables gradually and stir in carefully
- Continue to add all the spices, salt and 1 cup beef broth. Cover the pot and simmer for 30-40 minutes. Stir as needed taken care not to mash the vegetables
- Transfer the stew to a serving dish or as desired. Serve next to rice with vermicelli. Serve hot.
Get started by browsing our full list of ingredients here. Add trimmed and cut green beans and diced zucchini to the Dutch oven; mix well. Chockful of tender Lamb, this hearty stew is a delicious departure from the standard Beef version. Now add all the vegetables, and stir the lot. In a large saucepan brown meat, half at a time, in hot oil; drain fat.
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