Fruited Lamb Stew
From otterpond 15 years ago
- 15 minutes to make
- Serves 6
This lamb was born for Dad's birthday dinner and is now all grown up and going out with dates. A simple fruity stew to use that leftover lamb.
Ingredients
- 2 Tbsp. butter shopping list
- 1 Tbsp. olive oil shopping list
- 1 onion, finely chopped shopping list
- 2 cloves garlic, minced shopping list
- 2 cups long grain basmati or jasmine rice shopping list
- 3-3/4 cups chicken broth, heated shopping list
- 2 cups cubed cooked lamb shopping list
- 1/4 cup dates, chopped shopping list
- 1/2 cup dried apricots, chopped shopping list
- 1/4 cup finely diced poblano pepper shopping list
- 1 tsp. chopped fresh rosemary shopping list
- 1 tbsp dried mint shopping list
- 1/2 tsp. salt shopping list
- 1/8 tsp. pepper shopping list
How to make it
- In large heavy saucepan, melt butter and olive oil over medium high heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add the rice; cook and stir for 3-4 minutes until rice is coated and opaque.
- Add 1 cup of the chicken broth; cook and stir until broth is absorbed. Then add remaining chicken broth, lamb, dates, and apricots. bring to a simmer, then cover and cook on medium low heat for 10-15 minutes until rice is tender and lamb is heated. Stir in rosemary, salt and pepper and serve. Serves 6
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