Citrus-Scented Lamb Stew

Name: Citrus-Scented Lamb Stew
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 283 grams package frozen baby peas (2 cups); 794 grams diced Italian tomatoes, drained; 3 mediums carrots, thinly sliced; 177 milliliters chicken stock; 0 teaspoons ground allspice; 1 teaspoons ground cinnamon; 6 servings Kosher salt and freshly ground pepper; 567 grams lean boneless lamb shoulder, cut into 1-inch pieces; 1 strip 3-inch strip of lemon zest; 1 medium onion, finely chopped; 1 strip 3-inch strip of orange zest; 4 Tbsps unsalted butter

You can never have too many main course recipes, so give Citrus-Scented Lamb Stew a try. This recipe makes 6 servings with 258 calories, 18g of protein, and 12g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and primal diet. A mixture of ground cinnamon, kosher salt and pepper, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

Melt the butter in a medium enameled cast-iron casserole. Season the lamb with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Lamb

Add the meat to the casserole and cook over moderately high heat until browned all over, about 10 minutes. Using a slotted spoon, transfer the meat to a large plate.

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Meat

Equipment you will use

Slotted Spoon

Add the carrots and onion to the casserole and cook over moderate heat until just softened, about 10 minutes. Return the meat to the casserole.

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Carrot

Onion

Meat

Add the cinnamon, allspice, lemon and orange zests and a generous pinch of pepper and cook, stirring, until fragrant.

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Allspice

Cinnamon

Orange

Pepper

Lemon

Add the tomatoes and stock and bring the stew to a boil.

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Tomato

Stock

Stew

Partially cover the stew and cook over moderate heat until the meat is just tender, 40 minutes. Stir in the peas and cook uncovered until the meat is very tender and the sauce thickens slightly, about 10 minutes longer. Discard the lemon and orange zests and serve.

Ingredients you will need

Orange

Lemon

Stew

Meat

Peas