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Mediterranean Lamb Stew - Revision history
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Dlk at 02:11, 7 September 2006
2006-09-07T02:11:27Z
<p></p>
<p><b>New page</b></p><div>===Ingredients===<br />
<br />
1 cup fresh orange juice<br />
<br />4 gloves garlic, coarsely chopped<br />
<br />2 tablespoons coarsely chopped fresh mint leaves<br />
<br />2 tablespoons extra virgin olive oil<br />
<br />1 tablespoon dried oregano<br />
<br />1 teaspoon freshly ground pepper<br />
<br />2 pounds boneless lamb shoulder, cut into 1&frac12;" cubes<br />
<br />2 tablespoons olive oil<br />
<br />2 tablespoons unbleached all-purpose flour<br />
<br />1&frac12; cups dry white wine<br />
<br />1&frac12; cups homemade beef stock or canned broth<br />
<br />2 tablespoons tomato paste<br />
<br />2 cups sliced carrots (1 inch lengths)<br />
<br />2 cups cooked Great Northern Beans<br />
<br />2 cups diced seeded ripe plum tomatoes<br />
<br />1 cup large imported black olives, pitted<br />
<br />3 tablespoons coarsely chopped fresh mint leaves<br />
<br />Finely slivered zest of 2 oranges<br />
<br />
===Directions===<br />
<br />
* Combine first six ingredients in large bowl and mix well.<br />
* Marinate lamb in mixture at room temp for 2 hours.<br />
* Preheat oven to 350.<br />
* Reserve the marinade, brushing off any pieces of garlic:<br />
* Pat lamb dry with paper towels.<br />
* In a large dutch oven place:<br />
** 2 tablespoons olive oil<br />
* Brown the lamb in the oil in small batches over medium heat.<br />
* Once all lamb has been browned, discard excess oil.<br />
* Return lamb to dutch oven and sprinkle with:<br />
** 2 tablespoons unbleached all-purpose flour<br />
* Stir over medium heat for 3 minutes to brown the flour.<br />
* Return marinade to dutch oven and add:<br />
** 1&frac12; cups dry white wine<br />
** 1&frac12; cups homemade beef stock or canned broth<br />
** 2 tablespoons tomato paste<br />
** 2 cups sliced carrots (1 inch lengths)<br />
* Cover and bake in oven for 40 minutes.<br />
* Add:<br />
** 2 cups cooked Great Northern Beans<br />
* Bake, uncovered, for an additional 15 minutes.<br />
* Add:<br />
** 2 cups diced seeded ripe plum tomatoes<br />
** 1 cup large imported black olives, pitted<br />
* Adjust seasonings as required and bake, uncovered, for an additional 10 minutes.<br />
* Garnish with:<br />
** 3 tablespoons coarsely chopped fresh mint leaves<br />
** Finely slivered zest of 2 oranges<br />
<br />
===Yield===<br />
<br />
6 servings<br />
<br />
===Nutrition===<br />
<br />
===Source===<br />
<br />
The New Basics Cookbook<br />
<br />
[[Category:Food]]<br />
[[Category:Recipes]]</div>
Dlk