Best Lamb And Green Bean Stew With Spelt Farro Recipes
LAMB STEW WITH GREEN BEANS
This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!
Provided by Kathy Bezemes Walstrom
Categories Soups, Stews and Chili Recipes Stews
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
- Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.
Nutrition Facts : Calories 363.2 calories, Carbohydrate 7.8 g, Cholesterol 81.6 mg, Fat 27.9 g, Fiber 3.2 g, Protein 20.6 g, SaturatedFat 11 g, Sodium 271.9 mg, Sugar 2.7 g
RAGOUT OF LAMB AND SPRING VEGETABLES WITH FARRO
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
Provided by Chef Seamus Mullen
Categories Soup/Stew Lamb Kid-Friendly Asparagus Pea Turnip Spring Boil Small Plates
Yield 6 Servings
Number Of Ingredients 18
Steps:
- Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
- Heat 1/4 cup oil in a large heavy pot over medium-high. Season lamb with salt and pepper. Working in batches, cook, turning occasionally, until browned, 12-15 minutes per batch. Transfer to a plate as you go.
- Add onions to pot and stir to coat. Season with salt and pepper and cook until starting to brown, about 4 minutes. Stir in garlic; cook 30 seconds before adding vinegar. Cook, scraping up browned bits, until syrupy, about 1 minute.
- Add wine, bring to a boil, and cook until reduced by about one-fourth, about 4 minutes. Add broth, lamb, and herb bundle. Bring to a boil, reduce heat, and simmer gently, partially covered, until lamb is tender, 75-85 minutes.
- Stir in farro and cook until nearly al dente, 15-20 minutes. Remove herb bundle; add turnips. Cook until farro is cooked through, turnips are tender, and lamb is almost falling apart, 30-40 minutes. Mix in asparagus and peas; cook until crisp-tender, 2 minutes. Add greens and stir to wilt. Season with salt and pepper. Serve drizzled with oil.
LEBANESE-STYLE GREEN BEAN STEW
This recipe comes from Leah Leneman's book "Easy Vegan Cooking". I haven't made this yet, but unlike other green bean dishes I've tried, this one includes potatoes. It also has a good quantity of cumin, which is one of my favourite spices. Leah suggests this is served a main dish, with crusty wholewheat bread or pitta bread; and that is how I will be serving it. Recipe posted for the Zaar World Tour 2005
Provided by Mrs B
Categories Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, fry the onion in the oil for 2 - 3 minutes then add the potatoes and continue cooking for another 3 - 4 minutes, stirring frequently.
- Add the beans, sprinkle over the cumin and cayenne and mix well together.
- Whizz the tomatoes in a blender, then add the liquidized tomatoes to the pan; stir the contents, bring to the boil, cover and leave to simmer over a medium-low heat for about 15 minutes, stirring occasionally.
- When the beans and potato are tender and tomatoes have reduced to a thick sauce, test for seasoning, adding salt and pepper as required; serve immediately.
LAMB AND GREEN BEAN STEW WITH SPELT (FARRO)
This is a "Cooking Light" recipe that uses spelt (also called farro). While I haven't tried this one yet, I'm currently on a search for good recipes that use old grains and this one sounds good!
Provided by ladypit
Categories Stew
Time 2h10m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large pan with cooking spray over medium high heat.
- Put the lamb in and cook for 5 minutes making sure to brown it on all sides.
- Add the onion and garlic and saute for 8 minutes, stirring frequently.
- Add the wine and scrape the pan to loosen the browned bits.
- Add the water and all the rest of the ingredients except the basil.
- Bring it all to a boil.
- Reduce the heat and simmer for 1.
- 5 hours or until the lamb is tender.
- Discard the bay leaf and put the stew into bowls.
- Sprinkle each serving with basil.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love