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Lamb and cider stew

Recipe Information

Description:
Lamb and cider stew is a delicious American recipe usually served as a appetizer. It requires about 9 hours of prep time and about 2 hours of cooking time for a combined total time of 11 hours. The overall cooking skill level is considered intermediate. This recipe will yield 8 servings if prepared as directed.
Servings 8
Preparation Time 9 Hours
Cook Time 2 Hours
Total Time 11 Hours
Difficulty Intermediate
Main Ingredient Apple Cider; Lamb; Potatoes
Category Fruit; Meat; Vegetables
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Soup
Cuisine American
Cook Method Stove Top
Diet

Ingredients

  • 3 1/2 pounds boned leg of lamb

  • 4 cups apple cider, divided

  • 1/2 cup all-purpose flour

  • 2 tablespoons vegetable oil, divided

  • Cooking spray

  • 2 cups onion, chopped

  • 3 garlic cloves, minced

  • 1 1/4 cups fat-free, less sodium chicken broth

  • 1/2 cup dry vermouth or white wine

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 4 lemon rind strips

  • 3 bay leaves

  • 1 cinnamon sticks

  • 1 1/2 pounds potato, cut to 1 inch pieces

  • 1 1/4 cups carrots, sliced 1 inch thick

  • 1 1/2 cups green bell peppers, cut to 1 inch pieces

  • 1 1/2 cups red bell peppers, cut to 1 inch pieces

Directions

  • Trim the fat from the lamb and cut it into 2 inch cubes. Place the cubed lamb and 3 cups of apple cider into a large sealable bag. Marinate in the refrigerator for 8 hours or overnight.

  • When finished marinating, drain and discard the excess liquid from the bag. Pat dry the lamb cubes with paper towels. Place the flour and half of the lamb cubes into a separate sealable bag. Shake the bag to coat the lamb.

  • Heat 1 tablespoon of vegetable oil over medium-high heat in a large, deep pan. Add the coated lamb cubes when the oil is heated and cook for about 5 minutes or until the lamb is brown. Remove the lamb from the pan and set aside. Coat the second half of the lamb with the flour and repeat this step.

  • Spray the pan with cooking spray and heat it over medium heat. Sauté the onions and garlic for about 6 minutes. Then, add the lamb, 1 cup of apple cider, chicken broth, vermouth, salt, black pepper, lemon rinds, bay leaves, and cinnamon to the pan. Bring the pot to a boil. When boiling, cover the pot and reduce the heat to a low setting and simmer for 1 hour and 30 minutes or until the lamb is tender.

  • Add the potatoes and carrots and bring to a boil. When boiling, reduce the heat and simmer for another 15 minutes. Stir in both bell peppers and cook for 5 more minutes or until the bell peppers are soft.

  • Discard the lemon rinds, bay leaves, and cinnamon sticks. Serve immediately.

Nutrition (per serving)

  • Calories: 416 cal

  • Total fat: 11g

  • Saturated fat: 3g

  • Monounsaturated fat: 4g

  • Cholesterol: 91mg

  • Sodium: 476mg

  • Carbohydrate: 41g

  • Fiber: 4g

  • Protein: 34g