Tuesday, July 2, 2013

Lamb and Olive Stew

This dish is a cross between a stew and a chili...the addition of the tomatoes makes you think chili, but the cubes of lamb meat make you think stew.  I decided to call this a stew.  The lamb cubes were sauteed with onion, garlic and spices.  Zucchini chunks, kalamata olives and canned tomatoes were added and allowed to simmer with salt and pepper until the lamb was tender.  I served this very simply over brown rice.



Lamb and Olive Stew
Makes 4 servings

1 pound lamb stew meat cubes
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons garlic powder
1/4 teaspoon ground allspice
2 small zucchini, sliced in half lengthwise, and then into half-moons
1/2 cup kalamata olives, sliced in half
Splash of olive juice from jar
28 ounce can of diced tomatoes
Sea salt and freshly ground black pepper, to taste

Saute the lamb cubes in a large skillet over medium-high heat in the olive oil.  When the meat is almost browned on all sides, add the onion and the garlic.

When the meat is nearly done, add spices and stir to combine.  Add the zucchini and olives and a splash of the olive liquid to the skillet.  When zucchini has a touch of color, add the tomatoes.  Allow the stew to come back to the boiling point, then reduce heat to medium-low, cover and simmer for 45 minutes to an hour for the lamb cubes to be tender.  Taste and adjust seasonings with salt and pepper as desired.


Slightly adapted from Fast Paleo

Our rating:

1/2

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