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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Balkan Summer Lamb Stew

Recipe Tags: Lamb Recipes

Date Added: December 08, 2009

Ingredients:

3 Pounds Bones cut in chunks
2 Onions peeled and coarsely chopped
3 Bell Peppers trimmed and seeded
12 New Potatoes scrubbed and eyes removed
2 Tomatoes cut into eighths
1 Bunch Green Onion roots trimmed &
8 Unit Cloves Of Garlic crushed and peeled
1 Cup Fresh Dill or 3 tablespoons dried dill
1 Tablespoon Paprika or to taste
1 Unit Pepper to taste
1/4 Cup Olive Oil use a good one
1/3 Cup Water reserved from cooking
3 Unit Squash or yellow zucchini; ends trimmed and thickly sliced
1/4 Cup Green Beans ends trimmed and cut in 1 1/2&
2 Tablespoons Lemon Juice or to taste
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Directions:

1. Preheat oven to 350.

2. Place lamb in a large (6-quart or more) ovenproof casserole or Dutch oven and add onion, bell pepper, potatoes, tomatoes, green onion, garlic, dill, paprika, salt, and black pepper.

3. Pour on olive oil and then the water. Cover and bake 2 1/2 hours.

4. Scatter squash and green beans on top of other ingredients and add a little more water (about half a cup) if the stew looks dry.

5. Bake 30 minutes longer. Remove casserole from oven, leaving oven turned on if serving stew the same night.

6. Pour off (or tilt casserole and spoon off) most of the liquid into a bowl.

7. To liquid add lemon juice, tasting carefully and correcting seasonings.

8. NOTES : To serve the same night, spoon off all visible fat from liquid or, better yet, place bowl in freezer until fat congeals on top (about 20 minutes).

9. To serve the next day, refrigerate liquid separately from remaining ingredients.

10. Remove and discard fat from top of liquid. Whichever technique is used, before serving pour remaining degreased liquid back into casserole.

11. Cover casserole and reheat in oven until liquid is bubbling slightly (about 20 minutes if chilled, 5 minutes if unchilled).

12. Serve in large soup bowls with French bread on the side or on large plates over a bed of Pilaf.

13. For a thicker, creamy sauce, stir 3/4 cup yogurt into liquid just before reheating.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Beans, Bell Pepper, Tomato, Potato, Sulfites, Spring Onion, Garlic, Fructose Malabsorption, Onion, Olive Oil allergies.
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