HOW TO BRAISE STEW MEAT RECIPES

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MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES



Moroccan Lamb Stew | Lamb Recipes | Jamie Oliver Recipes image

A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside.

Total Time 1 hours 35 minutes

Yield 4

Number Of Ingredients 19

1 bunch of fresh rosemary
10 cm piece of ginger
½ teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon fennel seeds
3-4 small dried chillies
extra virgin olive oil
4 small quality lamb neck fillets
4 sweet potatoes
2 red onions
4 cloves of garlic
12 ripe plum tomatoes
1 cinnamon stick
2 bay leaves
1 handful of dried apricots
350 g couscous
red or white wine vinegar
1 big bunch of fresh coriander
4 tablespoons fat-free natural yoghurt

Steps:

    1. Preheat the oven to 190°C/375°F/gas 5.
    2. Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
    3. Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
    4. Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
    5. Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
    6. Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
    7. Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
    8. Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
    9. Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
    10. Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.

Nutrition Facts : Calories 720 calories, FatContent 19.9 g fat, SaturatedFatContent 8.5 g saturated fat, ProteinContent 35.3 g protein, CarbohydrateContent 91.9 g carbohydrate, SugarContent 34.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

IRISH STEW RECIPE | BBC GOOD FOOD



Irish stew recipe | BBC Good Food image

The trick with this classic one-pot is to use a cheaper cut of meat, which means you’ll skimp on price but not quality

Provided by Barney Desmazery

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6

Number Of Ingredients 12

1 tbsp sunflower oil
200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
900g stewing lamb, cut into large chunks
5 medium onions, sliced
5 carrots, sliced into chunks
3 bay leaves
small bunch thyme
100g pearl barley
850ml lamb stock
6 medium potatoes, cut into chunks
small knob of butter
3 spring onions, finely sliced

Steps:

  • Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
  • Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.

Nutrition Facts : Calories 627 calories, FatContent 30 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 11 grams sugar, ProteinContent 49 grams protein, SodiumContent 2.13 milligram of sodium

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