Slow-cooked Spicy Lamb and Beans Stew
May 25th 2009 08:41
at Lara's ...
I like nothing better than an easy to cook meal that’s quick and simple to prepare and execute. It naturally has to also taste good and be wholesome which is how I’ve come up with this recipe. This recipe has the typical typical ingredients of a stew, I have however, added half a cup of mixed legumes/beans for added fibre and vitamins.
As the beans will naturally help to thicken the gravy a little, it’s not necessary then to add flour to the stew – something, which I’ve never been fond of doing. The added beans also make it a fantastic one-pot wonder that’s packed full of goodness...and also very satisfying.
What you need:
500g of lean lamb cubes
1/2 cup of mixed legumes/beans – soaked overnight or for at least 5 hours
1 tablespoon of olive oil
4 carrots
4 potatoes
1 tablespoon of Worchester Sauce
1 1/2 teaspoons of ground chilli
2 1/2 cups of vegetable stock
salt to taste
Oregano, Rosemary and Marjoram – fresh or grounded to your taste
2 tablespoons of all-purpose flour or 1 tablespoon of corn flour – optional and if need be
What to do:
1…Soak the 1/2 cup of mixed legumes/beans overnight. The next day, rinse 2-3 times then boil them briskly in fresh water for at least 10 minutes. Place in slow-cooker after that.
2…Marinate lamb cubes with the Worchester sauce, salt and ground chilli – and herbs. Set aside.
3…Cut up the carrots and potatoes into cubes.
4…Brown the meat with the oil. Stir in the carrots and potatoes. Brown together for a few minutes. Then place into the slow-cooker. Sprinkle additional herbs and chilli, then add water.
5…Cover and cook on ‘Low’ for at least 7 to 8 hours or on ‘High’ for 4-5 hours.
6…When it’s ready, the stew should be at a slightly thick consistency because of the beans. If the gravy’s too thin for your liking, blend 1/4 cup of (room temperature) water with the flour and slowly mix into the stew, stirring constantly until well blended.
Serves: 4-5
I like nothing better than an easy to cook meal that’s quick and simple to prepare and execute. It naturally has to also taste good and be wholesome which is how I’ve come up with this recipe. This recipe has the typical typical ingredients of a stew, I have however, added half a cup of mixed legumes/beans for added fibre and vitamins.
As the beans will naturally help to thicken the gravy a little, it’s not necessary then to add flour to the stew – something, which I’ve never been fond of doing. The added beans also make it a fantastic one-pot wonder that’s packed full of goodness...and also very satisfying.
What you need:
500g of lean lamb cubes
1/2 cup of mixed legumes/beans – soaked overnight or for at least 5 hours
1 tablespoon of olive oil
4 carrots
4 potatoes
1 tablespoon of Worchester Sauce
1 1/2 teaspoons of ground chilli
2 1/2 cups of vegetable stock
salt to taste
Oregano, Rosemary and Marjoram – fresh or grounded to your taste
2 tablespoons of all-purpose flour or 1 tablespoon of corn flour – optional and if need be
What to do:
1…Soak the 1/2 cup of mixed legumes/beans overnight. The next day, rinse 2-3 times then boil them briskly in fresh water for at least 10 minutes. Place in slow-cooker after that.
2…Marinate lamb cubes with the Worchester sauce, salt and ground chilli – and herbs. Set aside.
4…Brown the meat with the oil. Stir in the carrots and potatoes. Brown together for a few minutes. Then place into the slow-cooker. Sprinkle additional herbs and chilli, then add water.
5…Cover and cook on ‘Low’ for at least 7 to 8 hours or on ‘High’ for 4-5 hours.
6…When it’s ready, the stew should be at a slightly thick consistency because of the beans. If the gravy’s too thin for your liking, blend 1/4 cup of (room temperature) water with the flour and slowly mix into the stew, stirring constantly until well blended.
Serves: 4-5
Giuseppe Arcimboldo, Vegetables
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