Lamb Lima Beans And Potato Stew Recipes

BRUNSWICK STEW WITH CHICKEN, POTATOES, CORN, AND LIMA BEANS RECIPE

Steps:

• Place chicken and 1 1/2 teaspoons of salt in a large Dutch oven; add water to cover the chicken.
• Bring to a boil; cover, reduce the heat to low and simmer for about 2 hours, or until chicken is done and falling from the bone.
• Drain, reserving the broth.
• When cool enough to handle, remove and discard skin from chicken. Remove the chicken from the bones; discard the bones and chop the meat. Put the chopped chicken in a bowl and refrigerate it until it is needed.
• Skim fat from reserved broth. Return broth to Dutch oven; bring to a boil.
• Reduce heat to medium-low and cook, uncovered, until broth has reduced to 2 cups.
• Add the diced potato and simmer 10 minutes. Add the tomato sauce, lima beans, and onion, and simmer an additional 20 minutes.
• Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.

LAMB AND BEAN STEW

Steps:

• Put lima beans, whole onion and pork hocks in a pot with 8 cups water. Cook 1 1/2 hours.
• Meanwhile, put oil into a hot pan and brown lamb over high heat on both sides, about 10 minutes. Salt and pepper lightly. Pour off fat. Add chopped onion and garlic and scrape pieces from bottom of pan. Add remaining 2 cups water, tomatoes, tomato paste, bay leaf and thyme, and bring to boil. Adjust salt and pepper.
• Remove pork hocks from beans and add to lamb mixture. Cover and simmer 1 1/2 hours.
• Cut kielbasa into 16 slices. Add 8 pieces to lamb mixture and reserve the rest.
• Chop cooked whole onion and add it, together with lima beans (drained slightly), to lamb.
• Remove pork hocks from pan and cut into small pieces, including skin. Add back to pan. Discard bones. Simmer 15 minutes
• Preheat broiler to high.
• Push bread through a strainer, or put in a food processor, to make crumbs.
• Transfer cassoulet to an oven-proof pot. Remove bay leaf. Top with bread crumbs and place remaining kielbasa over the top. Place casserole about 9 inches from broiler and cook until bread crumbs are browned, about 5 minutes. Remove from oven, top with chopped parsley and serve.

LAMB, LIMA BEANS AND POTATO STEW

Steps:

• If using whole onion, chop and saute in very hot oil in nonstick skillet.
• Mince garlic and add to onion.
• Trim and grind lamb.
• Scrub potatoes but do not peel; slice in food processor. If small potatoes are not available, quarter the potatoes before slicing.
• When onions begin to take on color, add the lamb, breaking up to keep from clumping, and the potatoes. Stir well and cook over medium heat until lamb browns.
• Stir in the hot pepper flakes, tomatoes, lima beans and wine; cover and continue to cook until potatoes are done, 5 to 7 minutes longer. Season with salt and pepper.

LAMB AND LIMA BEAN SOUP (MOROCCAN/ALGERIAN)

Steps:

• Place the Lima beans in a large bowl and cover with water. Allow to soak overnight. Rinse well and drain before using.
• Heat the olive oil in a large saucepan, cook the lamb until browned on all sides to seal it. Add all the vegetables (EXCEPT tomatoes) and cook until softened - stir well.
• Add the beans, stock and water to the pan and bring to the boil. Reduce heat and simmer covered for 1 hour. Skim the surface around every 20 minutes or so.
• Remove lamb from pan. If using lamb on the bone, remove all bones. Pull lamb into small pieces. return lamb to pan along with the tomatoes. Simmer for another hour covered.
• Remove from heat and add the coriander and lemon juice. Stir well then serve with fresh bread.

LEBANESE LAMB AND BEAN STEW

Steps:

• Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
• Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
• *A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).

LAMB AND TOMATO STEW WITH BUTTER BEANS AND FETA

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Heat the olive oil in a large, heavy lidded casserole and cook the lamb, in batches, until browned all over. Scoop out onto a plate with a slotted spoon. Add the onion and garlic to the same pan, and fry for 5 minutes until the onion has softened.
• Stir in the paprika and cook for 1 minute then tip in the tomatoes (crushing them with your hands as you go), vinegar and stock. Return the lamb to the pot, season, then put on a lid and bake in the oven for 11/2 hours.
• Stir in the beans and cook for another 15-20 minutes or until the beans are heated through. Stir in most of the parsley. Serve in warm bowls topped with crumbled feta, the rest of the parsley and a pinch of dried mint, if using, with crusty bread, if you like.

LAMB STEW WITH POTATOES AND VEGETABLES

Steps:

• Toss the lamb cubes with a few tablespoons of flour; shake off excess.
• Melt the butter with the vegetable oil in a large Dutch oven or stockpot over medium heat. Add the floured lamb cubes and cook until browned on all sides, stirring and turning frequently.
• Remove the meat and add the mushrooms to the drippings. Cook until the mushrooms are golden brown and tender, stirring frequently. Add the garlic and cook for 1 minute longer.
• Add the lamb cubes back to the pot along with the water, broth, 1 teaspoon of salt, thyme, and pepper; cover and simmer for 1 hour. Skim off any fat on the surface.
• Add the potatoes and onion; cover and simmer until vegetables are tender, about 15 to 20 minutes.
• Add peas, if using, and simmer for 5 more minutes.
• Combine the milk and 1/3 cup of flour in a cup or small bowl; whisk until smooth. Add the mixture to the simmering stew and cook for about 1 to 2 minutes longer, or until thickened.
• Taste and adjust seasonings with more salt and pepper, as needed.