6 small peeled sweet potatoes, each cut lengthwise into 4 wedges
1 teaspoon olive oil
3 cups chopped red bell pepper
2 cups chopped onion
2 teaspoons dried thyme
1/8 teaspoon ground cloves
3 garlic cloves, minced
1/2 cup tomato paste
2 cups dry red wine
1 1/2 cups (1/2-inch-thick) sliced celery
1/2 teaspoon crushed red pepper
1 tablespoon water
2 teaspoons cornstarch
8 cups torn kale (about 1 bunch)
How to Make It
Preheat oven to 350°.
Trim fat from lamb. Sprinkle lamb with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place lamb in a shallow roasting pan coated with cooking spray. Add 1/2 cup water. Bake at 350° for 1 hour and 15 minutes. Remove the lamb from oven; cool. Remove meat from bones and chop; discard bones, fat, and gristle. Add 1 cup water to roasting pan, scraping pan to loosen browned bits. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag, and let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat. Reserve lamb broth.
Place potatoes on a baking sheet coated with cooking spray. Bake at 350° for 45 minutes or until tender.
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion, and sauté 1 minute. Stir in thyme, cloves, and garlic; sauté 1 1/2 minutes. Add paste; saute 5 minutes or until paste begins to brown, stirring constantly. Stir in wine, celery, crushed red pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
Combine 1 tablespoon water and cornstarch. Add lamb, reserved lamb broth, and cornstarch mixture to bell pepper mixture. Bring to a boil; cook 1 minute or until thick, stirring occasionally.
Steam the kale, covered, for 6 minutes or until tender.
Divide 2/3 cup kale evenly among 6 plates. Arrange 4 potato wedges on kale. Top wedges with 1 1/3 cups lamb mixture.
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