MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES
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
Steps:
- Preheat the oven to 190°C/375°F/gas 5.
- 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.
- Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
- 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.
- 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.
- Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
- Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
- 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.
- 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.
- 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 LAMB STEW - ALLRECIPES
Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!
Provided by Danny O'Flaugherty
Categories Irish Stew
Total Time 2 hours 45 minutes
Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Yield 10 servings
Number Of Ingredients 16
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
- Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
- Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
Nutrition Facts : Calories 671.7 calories, CarbohydrateContent 26.3 g, CholesterolContent 162.7 mg, FatContent 39.3 g, FiberContent 4 g, ProteinContent 46.4 g, SaturatedFatContent 15.6 g, SodiumContent 1189.4 mg, SugarContent 5.6 g
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TRADITIONAL LAMB STEW RECIPE: HOW TO MAKE IT
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. —Margery Richmond, Fort Collins, Colorado
From tasteofhome.com
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GREEK LAMB STEW RECIPE | NIGELLA LAWSON | FOOD NETWORK
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Reviews 4.8
Total Time 3 hours 15 minutes
Category main-dish
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- In a couple of minutes, the pasta should be cooked. Crumble some feta and put in a bowl with the chopped parsley, oregano, or basil. Stir to combine and then leave the spoon with it, so that people can sprinkle the herb-spiked cheese over the stew as they wish. Ladle the stew into shallow soup bowls.
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TRADITIONAL LAMB STEW RECIPE: HOW TO MAKE IT
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. —Margery Richmond, Fort Collins, Colorado
From tasteofhome.com
Reviews 4.9
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Reviews 4.9
Total Time 01 hours 20 minutes
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Calories 360 calories per serving
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Reviews 4.8
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LAMB RECIPES - BBC GOOD FOOD
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LAMB RECIPES - BBC GOOD FOOD
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LAMB STEW RECIPE - NATASHASKITCHEN.COM
Mar 13, 2018 · Classic lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) and perfect for special occasions (think Easter!). Baking the stew in the oven makes the tender lamb morsels and root vegetables just melt in your mouth. Learn how to make traditional lamb stew.
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LAMB STEW - ALLRECIPES
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Mar 31, 2021 · Heat 1 tablespoon oil in the Dutch oven. Fry the meat pieces in 2 or 3 batches until golden, about 3-4 minutes per batch, turning the meat a few times in between and adding more of the oil between the batches. Don’t overcrowd the pan or the meat will stew instead of searing. (4 above) Transfer all the meat …
From whereismyspoon.co
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HEALTHY STEW RECIPES | EATINGWELL
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From eatingwell.com
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From eatingwell.com
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This slow-cooked rustic lamb stew is really comforting and is the perfect winter warmer. The time taken to cook this dish gives a real depth of flavour, enhanced by rich tomatoes and fiery chilli. Give this firecracking rustic lamb stew …
From realfood.tesco.com
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LAMB STEW WITH FOUR HEADS OF GARLIC - UCHEALTH TODAY
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