How To Make Buckwheat & Spring Lamb Stew
Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.
Serves:
Ingredients
- 500g spring lamb, cubed
- 1 cup buckwheat
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- 4 cups beef broth
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Heat some oil in a large pot over medium heat. Add the lamb and cook until browned on all sides. Remove from the pot and set aside.
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In the same pot, add the onion, carrots, celery, and garlic. Cook until softened.
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Add the lamb back to the pot along with the bay leaves, thyme, buckwheat, and beef broth. Season with salt and pepper.
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Bring the stew to a boil, then reduce heat to low and cover. Let simmer for 2 hours, or until the lamb is tender and the buckwheat is cooked.
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Remove the bay leaves and garnish with fresh parsley before serving.
Nutrition
- Calories : 380kcal
- Total Fat : 14g
- Saturated Fat : 5g
- Cholesterol : 90mg
- Sodium : 800mg
- Total Carbohydrates : 31g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 34g
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