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Surprisingly savory with the flavors of cinnamon, nutmeg, pepper, and red wine, this stew is nice when you want something unusual.

2 pounds boneless lamb stew meat (such as as shoulder), cubed
1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons olive oil
6 cloves garlic, minced
1 onion, sliced thin
2 carrots, diced
2 celery stalks, diced
1 28-ounce can chopped tomatoes
1 cup wine
1 bay leaf
a few sprigs of parsley
Place the lamb in a glass bowl or baking dish and toss with cinnamon, salt, pepper and nutmeg. Cover and place in refrigerator for up to 24 hours, or cook immediately.

In a heavy saucepan or Dutch oven, sauté the pieces of lamb in the oil over medium heat. You may have to work in batches. Meat should be browned on all sides. When all of the meat is browned, add the garlic, carrots, celery and onion, and cook for about five minutes, stirring, until vegetables start to soften . Add tomatoes, wine and bay leaf. When mixture begins to bubble, reduce heat to low and cover.

Cook for 2 hours, or until meat falls apart when squeezed.

Serve over couscous or rice and garnish with chopped parsley.

Original recipe
Warm beef stew spiced with paprika and bay leaves, with tomatoes and potatoes to make it a one dish meal.

½ c. flour
1 tsp. paprika
salt & pepper
2 lbs. well-trimmed beef chuck, cut into 1.25" chunks
¼ c. olive oil
1 large onion, chopped
4 small onions, cut into 6 wedges
4 garlic cloves, minced
¾ tsp. dried thyme, crumbled
3 bay leaves
1 can beef broth
1 can stewed tomatoes
1 ½ c. water
1 lb. new potatoes, cut into 1" chunks
½ medium butternut squash
2 large carrots, cut into ½" slices

In large bowl, mix flour, paprika, ½ tsp. salt, ¾ tsp. pepper. Add beef and toss to coat.
In a Dutch oven, heat 2 tbs. oil over medium-high heat. Cook the beef in small batches for 3 to 4 minutes, until lightly browned on all sides, adding additional oil as needed. Set aside remaining seasoned flour
Reduce the heat to medium and add the chopped onion, garlic, thyme, and bay leaves. Pour in ¼ c. beef broth and cook, scraping with a wooden spoon to loosen any browned bits in the bottom of the pan. Cook, stirring, for 3 to 4 minutes, until the onion is tender, adding additional broth if the pot becomes dry. Stir in the reserved seasoned flour and cook, stirring constantly, for 1 minute.
Add the tomatoes and stir until the mixture begins to boil. Add the remaining broth, water, and beef, along with any accumulated meat juices and bring to a boil. Reduce the heat to low. Cover and simmer for about 1 ½ hours, or until the meat is just tender when pierced with a fork.
Add the potatoes, onion wedges, squash, and carrots and return the stew to a simmer. Cover and cook for 30 to 40 minutes longer, until the beef and vegetables are very tender.

Cummings family
The perfect winter meal: warm, creamy potato soup with sweet ham, corn, and bacon. Be sure to use good quality ham, thick cut.

6 c. diced potatoes
8 strips bacon
½ onion, sliced
1 c. celery, sliced
2 c. honey ham, chopped
3 tbs. butter
6 tbs. flour
2 c. milk
2 cans chicken broth
1 ½ tsp. thyme
1 tsp. salt
½ tsp. pepper
¾ can corn
chives
cheese

Fry bacon. Empty most of grease. 
Sauté onion and celery until tender, slowly add broth and milk with flour to create a nice roux.
Add remaining ingredients and simmer on medium until potatoes are done.

From: Daniel
Not sophisticated by any means, considering most of the ingredients (including the meat) come in cans, but this sweet and tangy barbecue stew is addictive Southern comfort food at its best.

1 onion, chopped
2 cloves minced garlic, sauteed
2 potatoes cubed small and cooked (boiled)
1 lg. can Castleberry's Brunswick Stew
10 oz. can barbecue beef
10 oz. can barbecue pork
1 lg. can chicken
1 lg. can crushed tomatoes
1 can corn
1 can Lima beans
2-4 tbs. Worcester
2 tbs. soy sauce
salt & pepper

Sauté onion & garlic.
Boil potatoes 15 min.
Combine all ingredients, simmer 25 min.
This heavily spiced chicken soup is sweet from the apples and mango chutney, but has quite a bit of heat from the jalapeno and crushed red pepper. You can make the chutney ahead of time or use store bought. Serve the soup with a dollop of sour cream or plain yogurt on top to cut the heat and fresh naan (Indian flatbread) on the side.

1 tablespoon vegetable oil, divided
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 cup chopped peeled Gala or Braeburn apple
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 c. white wine
1/3 cup mango chutney* Recipe Follows
1/4 cup tomato paste
1 c. frozen peas
Chopped fresh parsley (optional)
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.

Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, wine and tomato paste; bring to a boil.

Reduce heat; simmer 8 minutes. Return chicken to pan, add peas.Cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.

Yield: 4 servings (serving size: 1 1/4 cups
Calories:236
Fat: 4.8g (sat 0.8g,mono 1.1g,poly 2.3g)
Original Recipe (Cooking Light)


Mango Chutney

1 1/2 cups cubed peeled ripe mango (about 1 medium)
1/3 cup chopped yellow onion
1/3 cup chopped red bell pepper
1/3 cup golden raisins
1/4 cup water
3 tablespoons brown sugar
2 tablespoons fresh lime juice
1 teaspoon diced jalapeño pepper
1 teaspoon white vinegar
1 teaspoon balsamic vinegar
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
Combine all ingredients in a medium saucepan. Cook over medium heat 30 minutes or until thick, stirring occasionally. Remove from heat; mash with a potato masher until desired consistency. Cool completely. Store chutney in an airtight container in the refrigerator up to 2 days.

Yield: 1 1/4 cups (serving size: 2 tablespoons)
Calories: 35
Original recipe (Cooking Light)

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