Getting tired of beef stew? Substitute lamb and you have a completely different taste. This a lowfat variation of a classic lamb stew that has lots of super tender chunks of meat and veggies. Leeks can be pretty dirty so make sure you clean them well before you put them in your stew. This recipe is easy but it takes some time so this is best for a weekend.
Lamb and Vegetable Stew with Thyme Recipe
|1 pound lean leg of lamb, cut into 1-inch pieces2 cups water|
|4 cups vgetable broth|
|2 large leeks sliced, white and pale green parts only|
|2 stalks of celery, thinly sliced|
|2 medium carrot, thinly sliced|
|2 tsp dried thyme|
|1 tsp table salt|
|1/2 tsp black pepper|
|1 medium uncooked baking potato, peeled|
1. Bring water to a boil over high heat. Add lamb and cook 10 minutes; drain and set lamb aside.
2. Pour broth in same saucepan; bring to a boil over high heat. Add leeks, celery and carrots; reduce heat and simmer, covered for 10 minutes.
3. Return lamb to saucepan; add thyme, salt and pepper. Simmer, covered, until lamb is very tender, about 45 minutes.
4. Grate potato into stew, using small holes of a box grater. Stir well and reduce heat to lowest possible simmer. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Yields about 1 3/4 cup per serving.
This was adapted from a Weight Watchers International recipe.