Herbed Lamb-and-White Bean Fricassee

recipe

Yield:

5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 297
Caloriesfromfat 23 %
Fat 7.6 g
Satfat 1.9 g
Monofat 3.4 g
Polyfat 1.3 g
Protein 27.6 g
Carbohydrate 28.8 g
Fiber 2.7 g
Cholesterol 58 mg
Iron 5 mg
Sodium 687 mg
Calcium 77 mg

Ingredients

1 pound lamb stew meat
1/2 teaspoon salt
2 teaspoons olive oil
1 cup chopped red bell pepper
5 garlic cloves, minced
1/2 cup water
1 tablespoon balsamic vinegar
1 tablespoon chopped pitted green olives
1 (15-ounce) can cannellini or other white beans, drained
1 (14.5-ounce) can tomato wedges, undrained
1 (10-ounce) package frozen petite green peas
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1/4 teaspoon black pepper

Preparation

Sprinkle lamb with salt. Heat oil in a large Dutch oven over medium heat. Add lamb; sauté 5 minutes or until browned. Add bell pepper and garlic; sauté 3 minutes. Add water and next 5 ingredients (water through peas); cover, reduce heat, and simmer 40 minutes, stirring occasionally. Add cilantro, sage, and black pepper; simmer 5 minutes.

Note: Substitute 1 pound beef tips for lamb, if desired. Prepare recipe as directed, increasing water from 1/2 cup to 1 cup and simmering from 5 to 15 minutes longer.

Note:

January 1998
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