Lamb Stew with Lemons and Olives
Serves 8
Time 1 hr 45 min
This delicious, guest-worthy recipe can be made a day or two ahead and provides a very nourishing meal for your money.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds lamb stew meat, trimmed of excess fat
- 1/2 teaspoon fine sea salt
- 1 yellow onion, chopped
- 2 teaspoons pimentón (Spanish smoked paprika)
- 4 cups low-sodium chicken broth, divided
- 1 cup pitted black olives, such as Kalamata
- 2 (15.0-ounce) cans garbanzo beans (also called chickpeas), drained and rinsed
- 1 small lemon, halved, thinly sliced, seeds removed
- 1 (12.0-ounce) box whole wheat couscous, prepared
- 1/4 teaspoon ground black pepper
Method
Heat oil in a large skillet over medium-high heat.
Season lamb with salt and pepper and thoroughly brown in single-layer batches, transferring with a slotted spoon to a large pot as you go.
Add onion to the skillet and cook, stirring often, until softened.
Stir in pimentón and cook 2 to 3 minutes more.
Deglaze the skillet with 1 cup broth then transfer contents of the skillet to the pot with lamb.
Add remaining broth, 1/2 cup water, olives, garbanzos, lemon, salt and pepper to pot and bring to a boil.
Cover, reduce heat and simmer until lamb is tender, about 1 hour.
Uncover and continue simmering until thickened, about 30 minutes.
Season to taste, and serve over generous portions of prepared couscous.
Nutritional Info:
Per serving: 510 calories (140 from fat), 16g total fat, 3.5g saturated fat, 95mg cholesterol, 540mg sodium, 53g carbohydrates (11g dietary fiber, 2g sugar), 41g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds lamb stew meat, trimmed of excess fat
- 1/2 teaspoon fine sea salt
- 1 yellow onion, chopped
- 2 teaspoons pimentón (Spanish smoked paprika)
- 4 cups low-sodium chicken broth, divided
- 1 cup pitted black olives, such as Kalamata
- 2 (15.0-ounce) cans garbanzo beans (also called chickpeas), drained and rinsed
- 1 small lemon, halved, thinly sliced, seeds removed
- 1 (12.0-ounce) box whole wheat couscous, prepared
- 1/4 teaspoon ground black pepper