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Lamb and Mushroom Stew

 
One serving costs about $4.88 One serving costs about $4.88

$4.88 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:77%

Spoonacular Score: 77%

 

Need a gluten free and dairy free main course? Lamb and Mushroom Stew could be a spectacular recipe to try. This recipe makes 6 servings with 299 calories, 26g of protein, and 9g of fat each. For $4.51 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. This recipe is liked by 1 foodies and cooks. A mixture of onions, salt, basil leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Try Jo’s Lamb Stew, Lamb Stew, and Lamb Stew for similar recipes.

Ingredients

Servings:
some
some black bell pepper
black bell pepper
1 cup
1 cup carrots
carrots
5
5  cloves
cloves
1 Tbsp
1 Tbsp cornstarch
cornstarch
1 cup
1 cup dry red wine
dry red wine
3 Tbsps
3 Tbsps fresh basil leaves
fresh basil leaves
1 Tbsp
1 Tbsp fresh rosemary leaves
fresh rosemary leaves
0.5 lb
0.5 lb fresh shiitake mushrooms
fresh shiitake mushrooms
4
4  garlic cloves
garlic cloves
1.26 lb
1.26 lb lamb shoulder
lamb shoulder
0.5 lb
0.5 lb mushrooms
mushrooms
0.75 lb
0.75 lb onions
onions
2 oz
2 oz pancetta
pancetta
10 oz
10 oz frozen peas
frozen peas
some
some cooked potatoes
cooked potatoes
0.5 tsps
0.5 tsps salt
salt
some black bell pepper
some
black bell pepper
1 cup carrots
1 cup
carrots
5  cloves
5
cloves
1 Tbsp cornstarch
1 Tbsp
cornstarch
1 cup dry red wine
1 cup
dry red wine
3 Tbsps fresh basil leaves
3 Tbsps
fresh basil leaves
1 Tbsp fresh rosemary leaves
1 Tbsp
fresh rosemary leaves
0.5 lb fresh shiitake mushrooms
0.5 lb
fresh shiitake mushrooms
4  garlic cloves
4
garlic cloves
1.26 lb lamb shoulder
1.26 lb
lamb shoulder
0.5 lb mushrooms
0.5 lb
mushrooms
0.75 lb onions
0.75 lb
onions
2 oz pancetta
2 oz
pancetta
10 oz frozen peas
10 oz
frozen peas
some cooked potatoes
some
cooked potatoes
0.5 tsps salt
0.5 tsps
salt

Equipment

pressure cooker
pressure cooker
slotted spoon
slotted spoon
bowl
bowl
frying pan
frying pan
pressure cooker
pressure cooker
slotted spoon
slotted spoon
bowl
bowl
frying pan
frying pan


Instructions

  1. In a 6-quart pressure cooker over high heat, frequently stir lamb until browned, about 15 minutes. With a slotted spoon, transfer lamb to a bowl.
  2. Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, discard stems, and slice caps.
  3. In cooker, stir common mushrooms, shiitakes, onions, carrots, garlic, and pancetta until onions are lightly browned, about 10 minutes. Add lamb and juices, wine, basil, rosemary, and cloves.
  4. Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 pounds); adjust heat to stabilize cooking rate. Cook 20 minutes. Release pressure quickly, running cold water over pan.
  5. Open pan. If desired, discard cloves. Add peas to pan. Mix cornstarch with 2 tablespoons water and stir into mixture, then stir stew over high heat until boiling. Season to taste with salt and pepper.
  6. Serve with mashed potatoes or cooked rice.
  7. This recipe yields 6 servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.11
Ingredient
some black bell pepper
1 cup carrots
5 cloves
1 tablespoon cornstarch
1 cup dry red wine
3 tablespoons fresh basil leaves
1 tablespoon fresh rosemary leaves
½ pounds fresh shiitake mushrooms
4 garlic cloves
2 pounds lamb shoulder
½ pounds mushrooms
¾ pounds onions
2 ounces pancetta
10 ounces frozen peas
Price
$2.24
$0.22
$0.25
$0.03
$3.13
$0.24
$0.25
$9.23
$0.27
$8.00
$1.26
$0.75
$2.27
$2.51
$30.66

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
322 Calories
26g Protein
9g Total Fat
25g Carbs
42% Health Score
Limit These
Calories
322
16%

Fat
9g
15%

  Saturated Fat
3g
20%

Carbohydrates
25g
9%

  Sugar
10g
12%

Cholesterol
67mg
22%

Sodium
350mg
15%

Alcohol
4g
23%

Get Enough Of These
Protein
26g
53%

Vitamin C
121mg
147%

Vitamin A
6325IU
127%

Vitamin B3
10mg
55%

Selenium
30µg
44%

Vitamin B12
2µg
43%

Zinc
5mg
37%

Vitamin B6
0.74mg
37%

Phosphorus
364mg
36%

Vitamin B2
0.62mg
36%

Manganese
0.67mg
33%

Folate
115µg
29%

Fiber
7g
28%

Potassium
969mg
28%

Vitamin B1
0.39mg
26%

Vitamin B5
2mg
23%

Vitamin K
22µg
22%

Copper
0.43mg
22%

Iron
3mg
19%

Magnesium
70mg
18%

Vitamin E
1mg
11%

Calcium
58mg
6%

Vitamin D
0.26µg
2%

covered percent of daily need

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