LAMB, POTATO, AND LEEK STEW
This hearty, savory stew is perfect for those rainy days when you just need stick-to-your-ribs goodness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Season lamb with salt and pepper. In a large Dutch oven or heavy pot, cook lamb over medium until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, 4 minutes. Add leeks and cook, scraping up any browned bits from the bottom of the pot, until leeks are translucent, 4 minutes. Add broth.
- Bring mixture to a boil. Reduce heat and simmer, partially covered, 45 minutes. Add potatoes and cook until potatoes and lamb are tender when pierced with a knife, 15 minutes. Season to taste with salt and pepper. To serve, top with parsley.
Nutrition Facts : Calories 434 g, Fat 13 g, Fiber 3 g, Protein 54 g
LAMB, POTATO, AND LEEK STEW
Steps:
- 1. Season lamb with salt and pepper. In a large Dutch oven or heavy pot, cook lamb over medium until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, 4 minutes. Add leeks and cook, scraping up any browned bits from the bottom of the pot, until leeks are translucent, 4 minutes. Add broth. 2. Bring mixture to a boil. Reduce heat and simmer, partially covered, 45 minutes. Add potatoes and cook until potatoes and lamb are tender when pierced with a knife, 15 minutes. Season to taste with salt and pepper. To serve, top with parsley.
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