Lamb, Lima Beans and Potato Stew
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 12ounces whole onion or 11 ounces chopped ready-cut onion (2¼ to 2¾ cups)
- 2teaspoons canola oil
- 1large clove garlic
- 8ounces lean lamb
- 9ounces small new potatoes
- ⅛ to ¼teaspoon hot pepper flakes
- 2cups no-salt-added crushed tomatoes
- 1½cups frozen baby lima beans
- 1cup dry red wine
- ⅛teaspoon salt
- Freshly ground black pepper
Nutritional analysis per serving (3 servings)
781 calories; 56 grams fat; 27 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 46 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 12 grams protein; 438 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
If using whole onion, chop and saute in very hot oil in nonstick skillet.
- Step 2
Mince garlic and add to onion.
- Step 3
Trim and grind lamb.
- Step 4
Scrub potatoes but do not peel; slice in food processor. If small potatoes are not available, quarter the potatoes before slicing.
- Step 5
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.
- Step 6
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.
Private Notes
Comments
This can be tasty but the directions are terrible. Grind or chop the lamb prior to cooking and have all the other ingredients chopped/sliced and ready. If you start the onions before preparing the other ingredients they will burn. It works well with whole very small potatoes (rather than sliced), but you'll need to cook a lot longer after adding them.