Lamb Stew in 30 Minutes or Less

A quick recipe for two, using ground lamb

(Adapted by Ralph Klingbeil from a recipe by Marian Burros in the New York Times)

Ingredients Directions
  • 12 ounces whole onion or 11 ounces chopped, ready-cut onion (2¼ to 2¾ cups)
  • 1 Tbs olive oil
  • 4 ounces peeled whole carrots or sliced ready-cut carrots (1 cup)
  • 8 ounces lean lamb
  • ½ cup dry red wine
  • 1 Tbs fresh dill
  • 1 tsp dried thyme
  • 1 cup no-salt-added beef stock
  • 1 cup frozen lima beans or canned garbanzo beans
  • 1 cup low-fat buttermilk
  • 1 Tbs cornstarch
  • Freshly ground black pepper
  • 1/8 tsp salt

1. Chop whole onions, and sauté in very hot oil in nonstick pan large enough to hold all the ingredients.

2. Slice the whole carrots, and add to the onions, continuing to sauté.

3. If the lamb is not already ground, trim and grind in the food processor. When the onions have begun to soften and take on color, add the lamb and brown it, breaking it up so it doesn't clump together.

4. Add the wine, and cook over high heat to reduce slightly.

5. Wash, dry and chop the dill. When the wine is reduced, add the dill, thyme, stock and beans; continue to cook over medium heat for a couple of minutes.

6. Mix a little of the buttermilk with the cornstarch to make a paste. Stir the paste into the remaining buttermilk, and add to the stew, stirring to mix well. Cook until mixture thickens slightly; season with salt and pepper. Serve over tiny boiled new potatoes.

Yield: 2

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 17:14:47 EST 1997