Lamb Stew With Sautéed Morning Glory Recipe

Name: Lamb Stew With Sautéed Morning Glory
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds boneless leg of lamb cut into 1-inch pieces; 2 tablespoons olive oil, plus more for drizzling; 4 garlic cloves chopped; 2 red onions sliced; 2 habanero chiles seeds and ribs removed, chopped; 1 teaspoon coriander seeds; 1 teaspoon ground cumin; 1 tablespoon chopped thyme; 1 cup unsalted, roasted, skinless peanuts coarsely chopped; 5 cups chicken stock; 1 cup coconut milk; Zest of 1 lemon; Juice of 2 lemons; About 1 yam peeled and cut into 1/2-inch cubes (1 cup); About 1 medium Yukon Gold potato peeled and cut into 1/2-inch cubes (1 cup); 1 cup canned crushed tomatoes; 1 tablespoon Dijon mustard; 2 teaspoons salt; 2 tablespoons chopped parsley; 2 avocados each halved, peeled, pitted, and cut into 6 wedges; 2 teaspoons peanut oil; 2 cups shiitake mushrooms sliced; One 1-inch piece ginger peeled and minced; 3 garlic cloves chopped; 2 teaspoons sesame seeds; 1/2 teaspoon toasted sesame oil; 2 pounds roughly chopped morning glory (about 4 cups; see Tip); 2 tablespoons soy sauce; 2 tablespoons fresh lime juice; Salt and freshly ground black pepper

Servings: persons

3 pounds boneless leg of lamb cut into 1-inch pieces
2 tablespoons olive oil, plus more for drizzling
4 garlic cloves chopped
2 red onions sliced
2 habanero chiles seeds and ribs removed, chopped
1 teaspoon coriander seeds
1 teaspoon ground cumin
1 tablespoon chopped thyme
1 cup unsalted, roasted, skinless peanuts coarsely chopped
5 cups chicken stock
1 cup coconut milk
Zest of 1 lemon
Juice of 2 lemons
About 1 yam peeled and cut into 1/2-inch cubes (1 cup)
About 1 medium Yukon Gold potato peeled and cut into 1/2-inch cubes (1 cup)
1 cup canned crushed tomatoes
1 tablespoon Dijon mustard
2 teaspoons salt
2 tablespoons chopped parsley
2 avocados each halved, peeled, pitted, and cut into 6 wedges
2 teaspoons peanut oil
2 cups shiitake mushrooms sliced
One 1-inch piece ginger peeled and minced
3 garlic cloves chopped
2 teaspoons sesame seeds
1/2 teaspoon toasted sesame oil
2 pounds roughly chopped morning glory (about 4 cups; see Tip)
2 tablespoons soy sauce
2 tablespoons fresh lime juice
Salt and freshly ground black pepper

1
1 Bring 4 quarts water to a boil in a large pot. Add the lamb and reduce the heat to a simmer. Cook for 10 minutes. Strain and pat dry.
2
2 Heat the 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the garlic, onions, chiles, coriander seeds, cumin, thyme, and peanuts and toast until the peanuts are golden and the onions are translucent, about 5 minutes. Add the lamb, chicken stock, and coconut milk and bring to a simmer. Cook for 1 hour.
3
3 Add the lemon zest, lemon juice, yams, potatoes, and tomatoes and simmer until the potatoes are tender, about another 20 minutes. Stir in the mustard, salt, and parsley and simmer for 5 more minutes. Fold in the avocado. Drizzle with olive oil and serve with the sauteed morning glory.
4
1 Heat the peanut oil in a wok or large saute pan over high heat. Add the mushrooms and cook until caramelized, about 3 minutes. Add ginger and garlic and cook until fragrant, about 2 minutes. Add the sesame seeds and sesame oil and toss to coat. Add the morning glory and saute until the leaves begin to wilt, about 2 minutes. Stir in the soy sauce and lime juice and season with salt and pepper.

2176

kcal

Calories

114

Fat

Carbs

207

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 3 pounds boneless leg of lamb cut into 1-inch pieces, 2 tablespoons olive oil, plus more for drizzling, 4 garlic cloves chopped, 2 red onions sliced, and more.

Yes, Lamb Stew With Sautéed Morning Glory falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Stew With Sautéed Morning Glory

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