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Lamb Stew With Mashed Sweet Potatoes

chef.jackson's picture
Ingredients
  Lamb stew meat 2 Pound, cut into 1-inch cubes
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cooking oil 2 Tablespoon
  All purpose flour 2 Tablespoon
  Vegetable broth 28 Ounce (2 Cans, 14 Ounce Each)
  Canned apricot nectar/Canned mango nectar 12 Ounce (1 Can)
  Ground cinnamon/Cinnamon stick 1⁄4 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Ground cumin 1⁄2 Teaspoon
  Ground cardamom 1⁄2 Teaspoon
  Saffron thread 1⁄8 Teaspoon, crushed
  Carrots 3 Medium, cut into 1/2-inch pieces to make 1 1/2 cups
  Frozen small whole onions 1 1⁄2 Cup (24 tbs)
  Dried apricots 1 Cup (16 tbs)
  Prunes 1 Cup (16 tbs) (Or Dried Pitted Plums)
  Fresh sage leaves 4
Directions

Sprinkle meat with salt and pepper.
In a 4-quart Dutch oven cook meat, half at a time, in hot oil over medium-high heat until brown.
Drain off fat.
Return all meat to Dutch oven.
Sprinkle meat with flour, stirring to coat.
Stir in vegetable broth, nectar, cinnamon, garlic, cumin, cardamom, and saffron.
Bring to boiling; reduce heat.
Cover and simmer about 1 hour or until meat is nearly tender.
Stir carrots, onions, dried apricots, and dried plums into meat mixture.
Return to boiling; reduce heat.
Cover and simmer about 30 minutes more or until meat and vegetables are tender.
If using, remove stick cinnamon.
If desired, serve the meat mixture over Mashed Sweet Potatoes or mashed potatoes and garnish with fresh sage.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
100 Minutes
Ready In: 
0 Minutes

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