Try this Margos Lamb Stew recipe, or contribute your own.

Still searching for what to cook ?

Name: Margos Lamb Stew
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 tb olive oil; Lemon juice; 1 ts Celery salt; 4 Garlic minced; 1/8 ts Cayenne; 1 ds Allspice; 4 lb Tomatoes cooked; 1/2 ts Cumin ground; 3 Bay Leaves; 1 ds Cinnamon, ground; 1 tb Hungarian paprika; 1 lg Onion (thinly sliced); 1 1/2 lb Green beans, fresh; 3 lb Lamb cut

Find the most delicious recipes here

INGREDIENTS

3 tb olive oil
Lemon juice
1 ts Celery salt
4 Garlic ; minced
1/8 ts Cayenne
1 ds Allspice
4 lb Tomatoes ; cooked
1/2 ts Cumin ; ground
3 Bay Leaves
1 ds Cinnamon, ground
1 tb Hungarian paprika
1 lg Onion ; (thinly sliced)
1 1/2 lb Green beans, fresh
3 lb Lamb ; cut

Servings

INSTRUCTIONS

In a steeped, saute onion in olive oil on medium-low heat until golden brown. Add garlic in the last 2-3 minutes. Add lamb cubes and saute until brown. Add tomatoes and simmer until meat is tender. Keep an eye on the liquid; add water or red wine if it becomes dry. Add bay leaves, lemon juice and spices. Simmer on low heat for at least 2 hours. About 1/2 hour before pronouncing it done, add the green beans. Serve with plain yogurt and pita bread. NOTES: * Fragrant lamb stew -- This recipe comes from Margo Kaiser, with whom I used to work. Its a delicious stew, spiced fragrantly but not hot. Its one of my favorites. Its also very easy. The most tedious work is trimming the lamb, and you can get the butcher to take care of that. The spice mixture is my attempt to re-create Margos "secret spice" (she didnt offer that recipe). Feel free to try your own variations. If you hit on one that you feel is particularly good, please let me know about it. Yield: serves 6 to 8. * I prefer to cook to the point of simmering, refrigerate overnight, and then finish cooking the next evening. This greatly enhances the flavor. When you take the stew from the refrigerator, skim any lamb fat that has congealed on the top before continuing. * I find that many butchers dont understand that I want good quality meat in stews. I get better quality, more carefully trimmed meat by telling them that I want lamb cubes cut for shish kebab. : Difficulty: easy. : Time: 20 minutes preparation, several hours cooking. : Precision: measure the spices. : Nancy Mintz : UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA : ihnp4!attunix!nlm : Copyright (C) 1986 USENET Community Trust

NOTES

Alert editor

Margos Lamb Stew

3 tb olive oil
 Lemon juice
1 ts Celery salt
4 Garlic minced
1/8 ts Cayenne
1 ds Allspice
4 lb Tomatoes cooked
1/2 ts Cumin ground
3 Bay Leaves
1 ds Cinnamon, ground
1 tb Hungarian paprika
1 lg Onion (thinly sliced)
1 1/2 lb Green beans, fresh
3 lb Lamb cut

In a steeped, saute onion in olive oil on medium-low heat until golden  brown. Add garlic in the last 2-3 minutes. Add lamb cubes and saute until  brown. Add tomatoes and simmer until meat is tender. Keep an eye on the  liquid; add water or red wine if it becomes dry.    Add bay leaves, lemon juice and spices.  Simmer on low heat for at least 2  hours.  About 1/2 hour before pronouncing it done, add the green beans.  Serve with plain yogurt and pita bread.    NOTES:    *  Fragrant lamb stew -- This recipe comes from Margo Kaiser, with whom I  used to work. Its a delicious stew, spiced fragrantly but not hot. Its  one of my favorites. Its also very easy. The most tedious work is trimming  the lamb, and you can get the butcher to take care of that.    The spice mixture is my attempt to re-create Margos "secret spice" (she  didnt offer that recipe).  Feel free to try your own variations. If you  hit on one that you feel is particularly good, please let me know about it.  Yield:  serves 6 to 8.    *  I prefer to cook to the point of simmering, refrigerate overnight, and  then finish cooking the next evening. This greatly enhances the flavor.  When you take the stew from the refrigerator, skim any lamb fat that has  congealed on the top before continuing.    *  I find that many butchers dont understand that I want good quality meat  in stews. I get better quality, more carefully trimmed meat by telling them  that I want lamb cubes cut for shish kebab.    : Difficulty:  easy.  : Time:  20 minutes preparation, several hours cooking.  : Precision:  measure the spices.    : Nancy Mintz  : UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA  : ihnp4!attunix!nlm    : Copyright (C) 1986 USENET Community Trust

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (665g)
Recipe Makes: 6

Calories: 1615
Calories from Fat: 1449 (90%)

Amt Per Serving		% DV

	Total Fat 161g	215 %
	Saturated Fat 72.7g	363 %
	Monounsaturated Fat 66.6g
	Polyunsanturated Fat 12.7g
Cholesterol 201.6mg		62 %
Sodium 191.3mg		7 %
Potassium 1210.5mg		32 %
Total Carbohydrate 24.6g		7 %
	Dietary Fiber 8.8g	35 %
	Sugars, other 15.9g
Protein 20.3g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1615

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe