Lamb Stew With Fava Beans Swiss Chard Recipes

BRAISED LAMB SHANKS WITH SWISS CHARD

Steps:

• Preheat oven to 325°F. Whisk flour, 1 teaspoon cinnamon, 1 teaspoon cardamom, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in pie dish to blend. Working with 1 lamb shank at a time, coat shanks in seasoned flour. Heat oil in heavy large skillet over medium-high heat. Add 3 lamb shanks. Sauté until brown, turning occasionally, 8 to 10 minutes. Transfer lamb to large roasting pan. Repeat with remaining 3 lamb shanks.
• Add half of green onions to same skillet. Reduce heat to low; stir 2 minutes. Add garlic; stir 30 seconds. Add tomatoes with juice, broth, raisins, tomato paste, remaining 1 teaspoon cinnamon, 3/4 teaspoon cardamom, saffron, and cloves. Increase heat and bring to boil, scraping up browned bits. Pour broth mixture over lamb.
• Cover roasting pan with foil; place in oven. Braise lamb until tender, turning every 30 minutes, about 2 1/2 hours. Transfer lamb to large rimmed baking sheet. Set pan aside.
• Meanwhile, cut center rib (including stem portion) from each chard leaf. Cut chard ribs crosswise into 1/2-inch-wide pieces. Stack several leaf halves at a time and cut crosswise into 1-inch-wide strips.
• Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end. Set roasting pan over 2 burners. Add chard ribs and remaining green onions and bring to boil over medium-high heat. Return lamb to roasting pan. Cover and return to oven. Braise until chard ribs are tender, about 20 minutes. Uncover; mix chard leaves into pan juices. Return pan to oven and roast uncovered until chard softens, stirring occasionally, about 5 minutes.
• Transfer lamb to rimmed platter. Season chard mixture in pan to taste with salt and pepper. Spoon chard mixture over lamb. Sprinkle with parsley; serve with bulgur.

LAMB STEW WITH GREEN BEANS

Steps:

• Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
• Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

LAMB STEW, WITH FAVA BEANS, SWISS CHARD

Steps:

• Remove excess fat from lamb and cut the meat into one-and-onehalf-inch pieces. Using a large casserole dish about 12 inches across, or an earthenware dish that can be used on top of a flame, brown the pieces of lamb. If there is a lot of fat pour off the excess.
• Add the onions, lemon peel and garlic. Sprinkle with the turmeric, paprika and cumin. Add one cup water. Cover and simmer over low heat for one hour, stirring occasionally.
• Meanwhile soak the leeks in cold water and rinse thoroughly, making sure there is no grit in the stalks. Carefully wash the Swiss chard and tear into large pieces.
• Add the leeks, beans and Swiss chard in that order to the casserole. Season with salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. If necessary, add a little more water (the chard should be provide some more liquid of its own). When the beans and leeks are tender, remove from the stove, sprinkle with parsley or coriander and serve.

LAMB WITH GARLIC & FAVA BEANS

Steps:

• Heat 2 tbsp olive oil in large Dutch oven. Add half of cubed lamb & brown well on all sides. Remove meat from pan, set aside & brown the rest of the lamb the same way. Remove meat from pan & set aside.
• Heat remaining 2 tbsp of olive oil in the same pan, add chopped onion & cook for approx 5 min till soft. Return meat to pan with any drippings accumulated & combine w/onions.
• Add whole garlic cloves, bay leaf, paprika & dry sherry. Bring to a slow boil, reduce heat, cover tightly & simmer VERY GENTLY for 1 1/2 hrs till tender.
• Add fava beans 10 min b4 end of cooking time. Remove garlic cloves + bay leaf, season w/salt & pepper to taste & stir in fresh parsley just b4 serving.
• NOTES: Lima beans may be subbed for fava beans. I used fava beans & did not peel their wrinkled skin before serving as the pic showed them unpeeled. Just to ck, I peeled a few & found I preferred them peeled for any future efforts. I worried a bit about the apparent shortage of liquid, but that was unfounded as there was plenty of the rich brown sauce.

LAMB AND FAVA BEANS

Steps:

• Heat olive oil in a 6 quart stock pot over medium till hot. Add minced onion and saute for a few minutes till it softens and begins to brown. Add the garlic and continue to saute for 2 minutes longer till fragrant.
• Add the lamb stew meat and saute for a few minutes, stirring and turning the meat periodically, till the meat is browned on all sides. Scrape up the brown bits from the bottom and sides of the pan as you cook. If you've chosen a fattier cut of lamb, you might find yourself with a lot of excess fat at the bottom of the pan. If you'd like, you can drain the fat from the meat through a mesh strainer at this point, then return any meat, onions and brown bits back to the pan before proceeding.
• Pour 1 quart chicken broth and 2 cups water into the pot and bring it to a simmer. Skim any foam that rises to the top and discard.
• Stir in the turmeric, smoked paprika, and cayenne. Add 1/4 tsp salt (if you're salt sensitive, you can omit this and simply salt to taste at the end of cooking).Reduce the stew to a low simmer. Cover the pot with a lid, vent it, and let it cook for 1 hour, stirring once or twice during cooking.
• Meanwhile, prepare your fava beans. You want beans that are medium-sized-- not too big or too small, averaging around 6-8 inches in length. The shells should feel slightly firm to the touch, not soft or rubbery. They should be bright to light green in color. A little discoloration on the shell is okay, but avoid beans that are heavily blemished or that have large patches of grey/black on them. Slice the bottom tip off of each bean.
• Then, hold the stem end, snap it off, and pull it downward to "unzip" the bean, removing the string(s). During this process, some beans may start to fall apart-- that's ok, they will fall apart in the stew anyway.
• Slice the beans into 2-3 inch pieces. Reserve.
• Alternatively, you can shell the beans completely and discard the shells.
• When the meat has cooked for 1 hour, open the pot. Stir in the fava beans and bring back to a simmer.Cover the pot again, vented, and cook for 15 more minutes. Uncover the pot and continue to simmer till the beans are tender. This could take anywhere from 15-30 more minutes depending on the age and freshness of the beans. As you cook, season the stew with salt and pepper to taste.
• When the beans are tender, mix together 1 tbsp cornstarch and 2 tbsp of cold water in a small bowl till smooth. Stir the cornstarch mixture into the stew and let it simmer for 2-3 more minutes till it thickens.Remove the stew from heat. Serve hot over freshly cooked couscous, rice or quinoa (for gluten free use rice or quinoa). You can also serve it on its own for a low-carb meal.

LAMB STEW WITH WHITE BEANS

Steps:

• Toss the lamb with the orange juice, garlic, ginger, and mint in a large bowl. Let marinate, covered, in the fridge for 4 hours.
• Dump the lamb into a colander set over a bowl to catch the marinade. Reserve the liquid. Dry the lamb very well with paper towels; if you don't, the pieces will steam, not sear. Generously season the lamb with salt and pepper.
• Heat the oil in a large pot over medium-high heat until very hot. Working in 3 or 4 batches, sear the lamb pieces, stirring occasionally, until browned, 8 to 10 minutes. Using a slotted spoon, transfer to a bowl. Return all the lamb to the pot, sprinkle with the flour, and stir to combine. Pour in the reserved marinade and the stock. Add the drained soaked beans (if using canned beans, add them in the next step), the carrots, bay leaves, cinnamon, oregano, star anise, coriander seeds, cumin, lemon zest, and lemon juice, cover, and bring to a boil. Reduce the heat to low and simmer for 1¼ hours, stirring occasionally.
• Spoon in the tomatoes and the canned beans, if using. Continue simmering, uncovered if the stew is thin, until the lamb is tender and the beans are soft but still hold their shape, 15 to 20 minutes more. Toss out the bay leaves, cinnamon sticks, and star anise. Take a taste and season the stew with salt and pepper, if needed.
• To serve, ladle into bowls and speckle with parsley.