1 Video | Photo: Lamb Stew with Orange Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound lamb cubes (lean, from leg and shoulder)
- 1/4 teaspoon salt
- Pinch ground black pepper
- 1 medium onion, diced
- 2 large cloves garlic, minced
- 2 tablespoons low-sodium tomato paste
- 2 stalks celery, rinsed, trimmed and diced (about 1 cup)
- 2 large carrots, cut into coins (about 2 cups)
- 2 parsnips, roughly chopped (about 2 cups)
- 1 (14-ounce) can low-sodium chick peas, drained
- 3/4 cup dry red wine
- 3 cups low-sodium chicken broth or water
- 1 (15-ounce), can low-sodium tomato sauce
- 1 teaspoon orange zest
- 1 large orange, segmented, juice reserved
- 1 1/2 teaspoon ground cumin
- 2 tablespoons freshly chopped mint leaves
Directions
Heat oil in an 8-quart Dutch oven or other large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes. Add onions and garlic and cook an additional 5 minutes. Add tomato paste and stir to incorporate, cooking for 2 to 3 minutes. Add celery, carrots, parsnips, chick peas, wine, chicken broth, tomato sauce, orange zest, segments and juice, and cumin. Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. Season with salt and pepper to taste. Remove from heat, cool slightly, and ladle into bowls. Top with fresh mint and serve.
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By Buttons-Butterfly**
mohegan lake, ny
on November 06, 2012
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This is another home-run for Ellie. It is very flavorful. I added fresh hot pepper(dicedwhich I think added to the great flavors. I did use half an orange because I wasn't use to adding it to my dishes but it was very good. Will definitely make again!
By Kazzjg
on June 16, 2011
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This stew was incredible, although I was forced to make a couple of changes I don't think they comprised the dish too much. I substitued beef for lamb because I couldn't find any lamb in two different supermarkets and I ommitted the orange segments and used just the juice because I was having difficulty segmenting the orange. I can't wait to try it again but with lamb.
By angie.marei_116...
Brooklyn, NY
on February 05, 2009
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I really enjoyed this recipe. If you trim off the fat of the lamb, it is a hearty but not fatty dish. I did a few things differently that I think others should try too: I added about a 1/3 cup of dried apricots and a small handful of raisins, I also marinated the lamb with a Mediterranean meat rub before browning it (contains: orange, rose petals, cumin, paprika, sea salt...and other good stuff. I did not find parsnips, so I added turnips. I served it over quinoa dusted with Zahtar spices.
I do agree with Richard below, it should have more meat.
Read all 11 reviews