World Hearth Recipe Collection
Ingredients    
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ
----

Chilean   -   Estofado De Cordero Primavera (Lamb Stew With Vegetables)   adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales

Description
Ingredients
  • 2 Tablespoons Olive Oil
  • 4 Pounds Lamb -- Cubed
  • Salt And Pepper -- To Taste
  • 1 Large Onion -- Chopped
  • 1 Medium Bell Pepper -- Chopped
  • 1 Medium Carrot -- Chopped
  • 3 Cloves Garlic -- Chopped
  • 2 Teaspoons Oregano
  • 2 Cans Beef Broth
  • 1 Can Artichoke Hearts -- Chopped
  • 1 Can Tomatoes -- Chopped
  • 1/4 Bunch Spinach -- Shredded
  • 1 Cup Fava Beans
  • 1 Cup Peas
  • 12 Small New Potatoes -- Whole
  • 2 Tablespoons Parsley -- Chopped
Directions Saute lamb in oil until brown, season with salt and pepper. Add onions, bell pepper, carrots, garlic and oregano, saute for 5 minutes. Add broth, simmer 1 hour. In large baking dish, place lamb mixture on bottom, layer in artichokes, tomatoes, spinach, beans, peas, and potatoes, season with salt and pepper, cover with foil, bake 45 minutes at 375 degrees. Sprinkle with parsley and serve.
Serves 4
Time to Make 0:00



Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:
 

Recipes © by their authors.
Site courtesy of wuzzle.org