LAMB STEW WITH LEMONS AND OLIVES (Whole Foods)
| Prep Time: 120 min | Serves: 4 |
| Cooking Time: 90 min | Yield: 1 pan |
This delicious, guest-worthy recipe can be made a day or two ahead and provides a very nourishing meal for your money.
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 3/4 lb Lamb Stew Meat
- 1 tsp Table Salt
- 1 tbsp Pepper, Black
- 1 medium , ra Yellow Onion (generic)
- 2 tsp Spices - Smoked Paprika
- 16 oz Chicken Broth Organic Free Range
- 1/2 cup Kalamata Greek Olives
- 15 oz Garbanzo Beans
- 55 g Lemon Raw With Peel One Ounce
Directions
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
Serve on couscous or polenta