Recipe: Hearty Lamb and Bean Stew

recipelink.com Chat Room Recipe Swap - 2001-01-30
From: Nancy,.SanFran

Hearty Lamb And Bean Stew
Recipe By :The Canadian Living Test Recipe
Serving Size : 10

2 pounds trimmed boneless lamb shoulder
2 tablespoons olive oil
3 onions -- sliced
6 cloves garlic -- thinly sliced
2 tablespoons dried oregano
1 tablespoon grated lemon rind
1 teaspoon dried mint
1 28 oz can stewed tomatoes
1/2 cup beef stock
1 teaspoon salt
1 teaspoon hot pepper sauce
2 14oz cans lima or butter beans -- drained and rinsed
2 sweet red peppers -- sliced
1/2 cup oil-cured black olives -- pitted
1 tablespoon lemon juice
TOPPING:
1 cup crumbled feta cheese
1/4 cup chopped fresh Italian parsley

Cut lamb into 1-inch cubes. In Dutch oven, heat half of the oil over medium-high heat; brown lamb, in batches and adding remaining oil as necessary. Transfer to plate. Drain off any fat in pan.

Add onions, garlic, oregano, lemon rind and mint; cook over medium heat, stirring often, for 5 minutes or until softened.

Add tomatoes, stock, salt and hot pepper sauce; bring to boil. Return meat and any accumulated juices to pan; reduce heat, cover and simmer for 45 minutes.

Add beans, red peppers and olives; cook, covered, for about 20 minutes or until lamb is tender. Stir in lemon juice.

TOPPING: Combine feta with parsley; sprinkle over each serving. Makes 8 to 10 servings.

Source: Canadian Living Magazine, January, 2001

NOTES : This classic gets an update with the convenience of canned beans instead of dried and the addition of a flavorful topping. You can replace the lamb with stewing beef. Serve with orzo, a rice-shaped pasta.