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Spring Lamb And Vegetable Potpourri

Western.Chefs's picture
Ingredients
  Ground lamb 1 1⁄2 Pound
  Dried bread crumbs 1⁄3 Cup (5.33 tbs)
  Onion 1 Small, minced
  Egg 1
  Water 2 Tablespoon
  Salt To Taste
  Ground coriander 1 Tablespoon
  Carrots 6 Medium, cut into 1 1/2-inch pieces
  Zucchini 1 Medium, cut into 1/2 inch slices
  Eggplant 2 Pound, cut into 1 1/2-inch chunks (1 Large)
  Mushrooms 1⁄2 Pound
  Canned tomatoes 28 Ounce (1 Can)
  All purpose flour 1 Tablespoon
  Canned white kidney beans 38 Ounce, drained (2 Cans, 19 Ounce Each)
Directions

1. In medium-sized bowl, mix ground lamb, bread crumbs, onion, egg, 2 tablespoons water, 1 teaspoon salt, and 1/4 teaspoon coriander. Shape mixture into 1 1/2-inch meatballs.
2. In 8-quart Dutch oven over high heat, in 2 tablespoons hot oil, cook meatballs until well browned on all sides, removing them to large bowl as they brown.
3. In drippings remaining in Dutch oven, over medium heat, cook carrots and zucchini, stirring occasionally, until browned; with slotted spoon, remove to bowl with meatballs.
4. In Dutch oven, in 3 more tablespoons hot salad oil, cook eggplant and mushrooms, stirring occasionally, until browned. Stir in tomatoes with their liquid,3/4 cup water, 3/4 tea spoon salt, and 1/4 teaspoon coriander.
5. Return meatballs and vegetables to Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally and being careful not to break up meatballs, until vegetables are fork-tender, about 35 minutes. Skim fat from liquid.
6. In cup, blend flour with 2 tablespoons water; gradually stir into simmering liquid. Cook, stirring, until mixture thickens slightly.
7. About 10 minutes before vegetables are done, prepare kidney beans: In 2-quart saucepan over medium heat, heat kidney beans and 1 tablespoon salad oil until hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Spring, Everyday

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