Monday’s with Mami – Lamb Stew with Mediterranean Flavours

Posted · 16 Comments
Stewed lamb with chorizo, sweet potatoe leaves and fava beans

A heartwarming lamb stew perfect for a cool summer night. This stew features the flavours of chorizo, fava beans and one of my new favorite greens, sweet potato leaves.


I was so excited to find these at Yang’s Organics, a local vendor at the Des Moines Downtown Farmers Market. A beautiful bunch of leaves, crisp and green. I asked about them and quickly snatched up a large bundle for $1! I had no idea sweet potato leaves were edible and am so glad to have used them. They are mild and sweet, not at all bitter. They wilted nicely in the stew, kept it’s color and had a pleasant texture. Nutritionally they are filled with protein, calcium, iron, vitamin a, vitamin c, and folate. They are so plesantly mild that they can be eaten raw in salads or blended in green smoothies. These are now one of my favorite greens and I will definitely be seeking out more next week to blanch and save for the winter.

Stewed Lamb, featuring chorizo, sweet potato leaves and fava beans
serves 8

Ingredients:

  • 1lb lamb stew meat
  • 1 1/2 cups dried fava beans
  • 4 small links Palacios Chorizo Sausage, sliced
  • 1 large bunch sweet potato leaves
  • 1 large white onion, chopped
  • 2 large garlic cloves minced
  • 3 tbl extra virgin olive oil
  • 1 1/2 cups filtered water
  • Kosher/Sea Salt to taste

Method:

  1. Soak the fava beans in water overnight. The next day, separate the skin from the fava beans.
  2. In a large pan, saute the onions in 3 tbls of olive oil. When the onions have turned transparent, add the garlic and lamb stew meat.
  3. Brown the lamb on all sides.
  4. When the lamb is browned add the chorizo sausage, fava beans, sprinkle of salt and 1 1/2 cups water and bring to a boil. Once it starts to boil, reduce the heat and simmer for 30 minutes adding more water if necessary.
  5. After simmering for 30 minutes or until the fava beans have become tender, add the sweet potato leaves a little at a time until they are all wilted. 5 minutes or so.
  6. Serve with crusty bread!

Buen Provecho

16 Responses to "Monday’s with Mami – Lamb Stew with Mediterranean Flavours"
  1. Kamran Siddiqi says:

    OMG! Delish is not even a good enough word for this stew! How about yummalicious?! I think that works…

    Great post Diana! :D

  2. Chow and Chatter says:

    great recipe i love lamb cool nutritional info and leaves

  3. The Duo Dishes says:

    The sweet potato leaves are new. We've never seen them–raw or cooked. So different.

  4. Jessie says:

    amazing dish, I love all of the yummy flavors going on in the stew

  5. Ruth says:

    Fava beans, chorizo and lamb!!! Im in heaven!!!

  6. Miriam says:

    Had never heard of cooking with sweet potato leaves, how very interesting… BTW you've changed your header! I like it!

  7. Erica says:

    Diana, I love the new site!!!!! That dish looks great….fantastic flavors.

  8. Tien says:

    Hi, Diana,
    I did not know that you can eat sweet potato leaves. Thanks for sharing. I will have to harvest them from my garden and put them in a curry. -Tien

  9. Gera @ SweetsFoods says:

    Impossible to no crave this lamb stew. Wow with chorizo I'm sinking my teeth to the photo!

    Cheers!

    Gera

  10. iowaLily says:

    Sweet potatoe leaves! I had no idea that you could eat them. I'm curious about the taste. Is it similar to spinach? Diana, we're leaving for a trip to France (Southwest corner bordering Spain) and I was wondering what sort of things I could pick up at the grocery store in Spain. Is there a specialty that you can't get here in the States?

  11. CaptnRachel aka Tha Pizza Cutta says:

    Wow, I knew nothing about sweet potato leaves! Thanks for educating me on those. The stew sounds fabu and I love the nice site :D

  12. Diana Bauman says:

    Thanks everyone for the kind comments! Alway's makes me smile :) Yes, I'm in the process of redoing my site design. Still many more changes to make. Let me know your thoughts on this :)

    iowalily! France, so fun! I'm definitely jealous!! In Spain definitely get some Spanish Pimenton (paprika), Spanish cocoa, if you can bring some Olive Oil, do it!!! There EVOO is the best!! Also, check out there euro stores (cheap general stores) and pick up some great cazuelas super cheap!! Here's a link of what I'm talking about

    http://www.tienda.com/table/cazuelas.html

    While at the cheap general/euro store, check out their small tins to save your oil. Love them!!

    Oh yeah, and some great sugar dishes that say azucar and..and.., lol!! I can go on forever, haha! Have a great trip, let me know how it goes!!!

  13. Cookin' Canuck says:

    Sweet potato leaves? Wow – who knew?! This looks like such a flavorful, hearty stew.

  14. 5 Star Foodie says:

    How neat to use sweet potato leaves – the stew looks and sounds incredible! (btw, I've been trying to leave a message on this post earlier but the comments weren't showing up until it seems your newest post).

  15. Arabic Bites says:

    Anything with fava beans in it has to be delicious.
    Never thought of using sweet potato leaves!!!! totally new to me..
    The stew looks incredibly good..

  16. pigpigscorner says:

    I've only had stir-fried potato leaves, sounds amazing in this stew…great flavours!

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