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Let's Make Lamb Stew!

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Lamb has been a traditional springtime food in Israel since biblical times, and many Jewish families serve a lamb dish during Passover, which begins next Friday at sundown. This recipe for a spring lamb stew is full of flavor and perfect for a spring lunch or dinner.

Ingredients

  • 1 ½ to 2 pounds boneless lamb shoulder, cut into 1-inch cubes
  • ¼ cup all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 large can (28 ounces) tomatoes, cut up
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried leaf thyme, crumbled
  • 1 ½ cups frozen green beans
  • 1 bag frozen small white onions or 2 medium onions, coarsely chopped

Directions

In a bowl or bag, toss the lamb cubes with the flour.

Heat oil in a heavy Dutch oven over medium heat; brown lamb in hot oil. Add tomatoes, salt, pepper, and thyme. Reduce heat, cover, and simmer 1 1/2 hours, or until lamb is tender, stirring occasionally.

Add green beans and onions to the stew. Cover and simmer for 20 to 25 minutes longer, or until vegetables are tender.

Serves 6 to 8.

Lamb has been a traditional springtime food in Israel since biblical times, and many Jewish families serve a lamb dish during Passover, which begins next Friday at sundown. This recipe for a spring lamb stew is full of flavor and perfect for a spring lunch or dinner.Ingredients1 1/2 to 2 pounds boneless lamb shoulder, cut into 1-inch cubes1/4 cup all-purpose flour1 tablespoon vegetable oil1 large can (28 ounces) tomatoes, cut up1 1/2 teaspoons salt1/4 teaspoon ground black pepper1/4 teaspoon dried leaf thyme, crumbled1 1/2 cups frozen green beans1 bag frozen small white onions or 2 medium onions, coarsely choppedDirectionsIn a bowl or bag, toss the lamb cubes with the flour.Heat oil in a heavy Dutch oven over medium heat; brown lamb in hot oil. Add tomatoes, salt, pepper, and thyme. Reduce heat, cover, and simmer 1 1/2 hours, or until lamb is tender, stirring occasionally.Add green beans and onions to the stew. Cover and simmer for 20 to 25 minutes longer, or until vegetables are tender.Serves 6 to 8. photo credit: Lamb Stew via photopin (license)

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