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Lamb Cassoulet

Source: Cooking at a Glance - Vegetables & Grains
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Active Time:  10 Minutes
Total Time:  2 Hours 55 Minutes
  Serves 6 as a main course
A cassoulet is a hearty bean dish native to south-western France. Traditionally, it contains several kinds of meat, including lamb, duck, or sausage, but this simplified version uses only boned lamb and vegetables.
RECIPE INGREDIENTS
8 ounces dried great northern (white haricot) or cannellini beans
32 fluid ounces water
1 1/2 pounds boned lamb, cut into 1 inch cubes
2 tablespoons cooking oil
1 large onion, chopped
2 cloves garlic, minced
12 fluid ounces chicken or beef stock
2 bay leaves
2 sprigs parsley
1 teaspoon dried basil, crushed
1 teaspoon dried marjoram, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces sliced peeled carrots (2 medium)
1 pound tinned diced tomatoes, with juice
4 ounces dry white wine
Lamb Cassoulet Recipe at Cooking.com
DIRECTIONS
Rinse beans. In a large saucepan combine beans and water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, omit simmering. Soak by placing beans in 32 fl oz water in a bowl. Cover and leave in a cool place for 6-8 hours or overnight.) Drain beans and rinse.


In a 4 quart saucepan brown half the lamb in hot oil; remove meat from pan. Brown remaining lamb with onion and garlic. Drain off fat. Stir in drained beans, all the lamb, stock, bay leaves, parsley, basil, marjoram, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour.


Add carrots; cook for about 30 minutes, or till lamb and beans are tender, adding water to pan, if necessary, to keep beans moist, and stirring occasionally. Remove bay leaves and parsley. Stir in undrained tomatoes and wine; simmer, covered, for 15 minutes more. To serve, ladle into shallow bowls.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Holiday Lamb Feasts
Nutrition Facts per Serving
Yield:   Serves 6 as a main course
Calories: 387
Fat. Total: 12g
Fiber: 10g
Carbohydrates, Total: 32g
Sodium: 440mg
% Cal. from Fat: 28%
Cholesterol: 75mg
Protein: 35g
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