Lamb Stew with Coriander & Orange | New Zealand Spring Lamb

Prep 15 Cook 1 hour Serves 6 Cut Shoulder

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

Ingredients:

1 pound (454 g) New Zealand Spring Diced Lamb
1 tablespoon Plain Flour
Salt and Freshly Ground Black Pepper
2 teaspoons Ground Coriander
1 tablespoon (15 ml) Cooking Oil
1 Medium Onion, chopped
1 Clove Garlic, crushed
2 Carrots, sliced
1 Medium Orange
16 ounce (420 g) Can Butter Beans
Chopped Coriander for garnish

Directions:

Trim any fat from meat and cut it into small pieces. In a plastic bag, mix the flour with salt, pepper and coriander, add the meat and shake until evenly coated. Heat the oil, add the onion, garlic and carrot and fry until brown. Add the meat and fry also until brown. Scrub the orange rind, then pare with a potato peeler. Chop three quarters of the peel and shred the remainder. Squeeze the juice from the orange and add to pan with chopped rind, butter beans and liquid. Bring the stew to the boil, then reduce heat, cover and simmer for 45 minutes until the meat is tender. Optionally, serve scattered with the orange rind strips and freshly chopped coriander.
The stew freezes well, sealed and labelled for up to 4 weeks. Thaw overnight, and then gently reheat on top of the cooker until heated throughout.

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

More Ground & Value Added Recipes You May Enjoy

This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.

Send this to a friend