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Lamb And Green Bean Stew

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  Boneless lamb shoulder 1 1⁄2 Pound
  Vegetable oil 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), chopped
  Salt 1 Teaspoon
  Green beans 1 Pound, cut diagonally into 1-inch pieces
  Potatoes 2 , cut into 1 inch pieces
  Onion 1 Medium, sliced
  Salt 1⁄2 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Crushed red peppers 1⁄4 Teaspoon

Trim fat from lamb; cut lamb into 3/4-inch cubes.
Heat oil in Dutch oven or 12-inch skillet until hot.
Cook and stir lamb in oil over medium heat until brown, about 10 minutes.
Add water, garlic and 1 teaspoon salt.
Cover and simmer over low heat 40 minutes.
Stir in beans, potatoes, onion, 1/2 teaspoon salt, the thyme and red peppers.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, until lamb and vegetables are tender, about 30 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2463 Calories from Fat 1425

% Daily Value*

Total Fat 158 g243.5%

Saturated Fat 64.4 g322.2%

Trans Fat 0 g

Cholesterol 483.1 mg161%

Sodium 3377 mg140.7%

Total Carbohydrates 128 g42.6%

Dietary Fiber 28.9 g115.5%

Sugars 18.3 g

Protein 133 g266.8%

Vitamin A 1.4% Vitamin C 160.4%

Calcium 22.5% Iron 87.9%

*Based on a 2000 Calorie diet

Lamb And Green Bean Stew Recipe