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Lamb Stew With Rice Recipes

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Lamb Stew with Rice recipe Eat Smarter USA
Lamb Stew with Rice recipe Eat Smarter USA from eatsmarter.com

Description

Lamb stew with rice is a hearty and comforting dish that is perfect for a chilly evening. The tender chunks of lamb are simmered in a rich and flavorful broth with vegetables and spices, then served over a bed of fluffy rice. This dish is easy to make and is sure to become a family favorite.

Prep Time

The prep time for this dish is about 20 minutes. You will need to chop the vegetables and brown the lamb before adding them to the stew.

Cook Time

The cook time for this dish is about 1 hour and 30 minutes. The lamb needs to simmer in the broth until it is tender and flavorful.

Ingredients

For the stew:
  • 2 pounds boneless lamb shoulder, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 4 cups chicken broth
  • 1 cup dry red wine
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked rice
For the rice:
  • 1 cup long-grain white rice
  • 2 cups water
  • 1/2 teaspoon salt

Equipment

  • Dutch oven or large pot
  • Cooking spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Saucepan with lid

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
  2. Add the lamb and brown on all sides, about 8 minutes. Remove the lamb from the pot and set aside.
  3. Add the onion, carrots, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
  4. Add the garlic, tomato paste, cumin, coriander, and cinnamon to the pot and cook for 1 minute.
  5. Return the lamb to the pot and add the chicken broth, red wine, bay leaf, salt, and pepper.
  6. Bring the stew to a boil, then reduce the heat to low and simmer for 1 hour and 30 minutes, or until the lamb is tender.
  7. While the stew is cooking, make the rice. Rinse the rice in a fine mesh strainer until the water runs clear.
  8. Combine the rice, water, and salt in a saucepan and bring to a boil.
  9. Reduce the heat to low, cover the saucepan with a lid, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed.
  10. Fluff the rice with a fork and serve with the lamb stew.

Notes

This recipe can easily be doubled to feed a crowd, and any leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Info

One serving of this lamb stew with rice contains approximately:
  • Calories: 500
  • Protein: 35g
  • Fat: 15g
  • Carbohydrates: 50g
  • Fiber: 3g

Recipe Tips

To save time, you can use pre-cut lamb stew meat instead of cutting your own. You can also use a slow cooker to make this recipe. Simply combine all of the ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Serve over rice as directed. For a vegetarian version, you can substitute chickpeas or tofu for the lamb.

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