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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This hearty and spicy stew is wonderful with fresh rolls and your favorite green salad. Ingredients:
1 pound lamb stew meat, cut into 1-inch pieces |
2 tablespoons canola oil, divided |
1 large onion, chopped |
1 large sweet yellow pepper, chopped |
4 garlic cloves, minced |
1 can (30 ounces) black beans, rinsed and drained |
1 can (28 ounces) diced tomatoes, undrained |
1 can (14-1/2 ounces) reduced-sodium beef broth |
1 tablespoon dried oregano |
1 tablespoon chili powder |
1 tablespoon brown sugar |
2 teaspoons worcestershire sauce |
1 teaspoon ground cumin |
1/2 teaspoon fennel seed, crushed |
sliced green onions, chopped tomatoes and corn chips, optional |
Directions:
1. In a Dutch oven, brown lamb in 1 tablespoon oil. Remove and set aside.
2. In the same pan, saute onion and pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, broth, oregano, chili powder, brown sugar, Worcestershire sauce, cumin and fennel. Return lamb to the pan.
3. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until lamb is tender. Garnish each serving with green onions, tomatoes and corn chips if desired. Yield: 6 servings (2-1/4 quarts).
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