Greek Lamb and Bean Stew

Greek Lamb and Bean Stew
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 6
This is a rich and easy lamb stew. Easy to prepare; Low fat.
  • 4 teaspoon olive oil, divided
  • 1 lb lean boneless lamb, cut into 1 inch pieces
  • 1 Spanish onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon dried oregano
  • ½ teaspoon hot pepper flakes
  • 1 can (19 oz) tomatoes, including juice, chopped
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 cups frozen lima beans
  • 1 large red bell pepper, seeded and cubed
  • 1 large green bell pepper, seeded and cubed
  • ½ cup reduced sodium chicken
  • ¼ cup chopped fresh parsley
  1. Preheat oven to 350ºF.
  2. In a Dutch oven or large saucepan, heat 2 teaspoons oil over high heat; brown lamb, in batches if necessary. Transfer to a plate.
  3. Add remaining oil to pan; reduce heat to medium.
  4. Add onion, garlic, oregano and hot pepper flakes; cook, stirring, for 5 minutes or until softened.
  5. Return meat to pan along with any juices.
  6. Add tomatoes with juice, salt and pepper; bring to boil.
  7. Reduce heat, cover and simmer for 45 minutes.
  8. Add beans, red and green peppers and enough chicken broth to make a sauce-like consistency.
  9. Cover and bake in preheated oven for 40 minutes or until lamb is tender. Stir in parsley.
Nutrition Information
Calories: 350 Fat: 12g Saturated fat: 4g Carbohydrates: 32g Sodium: 445mg Fiber: 7g Protein: 27g Cholesterol: 70mg