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    You are in: Home / Recipes / Lamb Stew With Saffron Recipe
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    Lamb Stew With Saffron

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Wendys Kitchen's Note:

    From Gourmet Traveller an Andy Harris Recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place saffron threads, cloves, peppercorns, cinnamon, garlic, parsley and 1 tbsp sea salt in a mortar. Pound with a pestle into a rough paste. Transfer to a bowl then add 100ml warm water.
    2. 2
      Heat oil in a large saucepan or cast-iron casserole dish over medium heat. Fry the lamb in batches for 5-7 minutes or until browned on all sides. Transfer to a large bowl.
    3. 3
      Fry capsicum, onion and carrot in the saucepan for 10-12 minutes or until softened. Add tomato and cook for 5 minutes.
    4. 4
      Return the lamb to the saucepan. Add spice-and-water mix and wine, and stir well. Bring mixture to boil, cover and simmer for 1 hour over low heat, adding a little more water if necessary. Add the potato and cook for 30 minutes or until the lamb is tender, the potato is cooked and sauce is thickened. Serve with steamed rice.

    Ratings & Reviews:

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    Nutritional Facts for Lamb Stew With Saffron

    Serving Size: 1 (591 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 806.6
     
    Calories from Fat 428
    53%
    Total Fat 47.6 g
    73%
    Saturated Fat 16.4 g
    82%
    Cholesterol 167.5 mg
    55%
    Sodium 172.6 mg
    7%
    Total Carbohydrate 36.5 g
    12%
    Dietary Fiber 5.6 g
    22%
    Sugars 5.4 g
    21%
    Protein 50.9 g
    101%

    The following items or measurements are not included:

    cloves

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