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Lamb And Bean Stew

creative.chef's picture
Ingredients
  Great northern beans 1⁄2 Cup (8 tbs)
  Lamb shoulder chops 6
  Flour 1 Tablespoon
  Oil 2 Tablespoon
  Bay leaves 2
  Garlic 2 Clove (10 gm), crushed
  Rosemary 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Turnip 1 Large, quartered
  Carrots 8 , cut in 1 inch lengths
  Onions 4 Medium, quartered
  Beef broth 7 Cup (112 tbs)
  Pearl barley 1⁄4 Cup (4 tbs)
  Lentils 1 1⁄2 Cup (24 tbs)
  Potatoes 2 Large, diced
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Cover the beans with water and boil for 2 minutes.
2) Let it soak and then drain the beans.

MAKING
3) Cut off excess fat from the chops, season with salt and pepper, and roll over flour to coat lightly.
4) Fry in oil until brown.
5) Take a large pot and transfer the chop in it.
6) Add the bay leaves, garlic, rosemary, thyme, the drained beans, vegetables, and beef broth.
7) Cover with a lid and let it simmer for 1 hour.
8) Stir in lentil and barley and simmer for 1/2 hour.
9) Add diced potatoes and cook further for 1/2 hour.
10) Skim off the fat and discard.
11) Season with salt and pepper.

SERVING DISH
12) Take a warm serving dish, spoon the stew into it, and serve with buttered hot biscuits.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
120 Minutes
Ready In: 
180 Minutes
Servings: 
6

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