| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 15 min |
| Cook: | 1 hr 45 min |
| Yield: | 4 servings (1 serving = 2 cups stew) |
Ingredients
- 2 tablespoons olive oil
- 1 pound lamb cubes (lean, from leg and shoulder)
- 1/4 teaspoon salt
- Pinch ground black pepper
- 1 medium onion, diced
- 2 large cloves garlic, minced
- 2 tablespoons low-sodium tomato paste
- 2 stalks celery, rinsed, trimmed and diced (about 1 cup)
- 2 large carrots, cut into coins (about 2 cups)
- 2 parsnips, roughly chopped (about 2 cups)
- 1 (14-ounce) can low-sodium chick peas, drained
- 3/4 cup dry red wine
- 3 cups low-sodium chicken broth or water
- 1 (15-ounce), can low-sodium tomato sauce
- 1 teaspoon orange zest
- 1 large orange, segmented, juice reserved
- 1 1/2 teaspoon ground cumin
- 2 tablespoons freshly chopped mint leaves
Instructions
- Heat oil in an 8-quart Dutch oven or other large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes. Add onions and garlic and cook an additional 5 minutes. Add tomato paste and stir to incorporate, cooking for 2 to 3 minutes. Add celery, carrots, parsnips, chick peas, wine, chicken broth, tomato sauce, orange zest, segments and juice, and cumin. Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. Season with salt and pepper to taste. Remove from heat, cool slightly, and ladle into bowls. Top with fresh mint and serve.
Nutrition Facts
| Calories | 510 calorie |
| Total Fat | 16 grams |
| Saturated Fat | 3.5 grams |
| Cholesterol | 74 milligrams |
| Sodium | 385 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 13 grams |
| Protein | 36 grams |
Reviews
Nice recipe for a delicious winter stew, with a few changes just to use what was on hand: i.e., added potato instead of turnips, tangerine instead of orange, veal stock vs beef, and also some finely chopped dried apricots, and oregano. The chopped mint for serving was the perfect finish. A truly delectable dinner inspired by this solid recipe. Thank you!
Too sweet and a mash up of Irish and Mediterranean flavors. Thin as well. Didn’t do it for me.
WOW. Delicious. This is a really fresh take on lamb stew. I didn’t have parsnips so just used a potato and it worked great. I always double vegetables and I love that the chickpeas add a bit more protein. Thank you Ellie!
This is another home-run for Ellie. It is very flavorful. I added fresh hot pepper(dicedwhich I think added to the great flavors. I did use half an orange because I wasn’t use to adding it to my dishes but it was very good. Will definitely make again!
This stew was incredible, although I was forced to make a couple of changes I don’t think they comprised the dish too much. I substitued beef for lamb because I couldn’t find any lamb in two different supermarkets and I ommitted the orange segments and used just the juice because I was having difficulty segmenting the orange. I can’t wait to try it again but with lamb.
I really enjoyed this recipe. If you trim off the fat of the lamb, it is a hearty but not fatty dish. I did a few things differently that I think others should try too: I added about a 1/3 cup of dried apricots and a small handful of raisins, I also marinated the lamb with a Mediterranean meat rub before browning it (contains: orange, rose petals, cumin, paprika, sea salt…and other good stuff). I did not find parsnips, so I added turnips. I served it over quinoa dusted with Zahtar spices.
I do agree with Richard below, it should have more meat.
This stew is great. It does take awhile, but is well worth it. I have made it multiple times and get compliments every time. Great dish!
I really didn’t care for this recipe. It was a little to sweet and the flavors just didn’t mingle well.
This is so good that it made me write my 1st review! My husband took a few bites and said, “This is so incredibly good, we need to make it all the time.” And we definitely will. Made it for guests too – it’s upscale enough of a stew to serve at a dinner party.
the meat was so tender and the flavor great for kids. I used stew steak instead of lamb and made rice for soaking up the sauce.