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Lamb Stew with Lemons & Olives

Posted 05/09/12 by ChefSnowball
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Views: 495
Venues: Meats
Pasta & Grains
Produce & All Things Green
Categories: Fruit
Sub Categories: Beans of All Kinds
Citrus Fruit
Olives & Capers
Onion Family
Keywords: stew, lamb, couscous, onions, garbanzos, lemon, olives
Servings: 8
2 tablespoons extra-virgin olive oil
2 1/2 pounds lamb stew meat, trimmed of excess fat
Salt and ground black pepper to taste
1 yellow onion, chopped
2 teaspoons pimentón (Spanish smoked paprika)
32 ounces low-sodium chicken broth, divided
1/2 cup water
1 cup pitted black olives, such as Kalamata
2 (15-ounce) cans garbanzo beans, rinsed and drained
1 small lemon, halved, thinly sliced, seeds removed
1 (12-ounce) box whole wheat couscous, prepared

Heat oil in a large skillet over medium-high heat. Season lamb and thoroughly brown in single-layer batches, transferring with a slotted spoon to a large pot as you go. Add onions to skillet and cook, stirring often, until softened. Stir in pimentón and cook 2 to 3 minutes more. Deglaze skillet with 1 cup broth then transfer contents of skillet to pot with lamb. Add remaining broth, 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.
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