BRAISED LAMB STEW
Provided by Danny Boome
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
- Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
- Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.
LAMB STEW WITH GREEN BEANS
This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!
Provided by Kathy Bezemes Walstrom
Categories Soups, Stews and Chili Recipes Stews
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
- Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.
Nutrition Facts : Calories 363.2 calories, Carbohydrate 7.8 g, Cholesterol 81.6 mg, Fat 27.9 g, Fiber 3.2 g, Protein 20.6 g, SaturatedFat 11 g, Sodium 271.9 mg, Sugar 2.7 g
INSTANT POT BRAISED LAMB WITH WHITE BEANS AND SPINACH
Steps:
- Pour 2 Tbsp. oil into Instant Pot and heat on Sauté setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 tsp. salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate.
- Add onion and garlic to hot oil in pot and cook, still on high Sauté setting and stirring occasionally, until fragrant, 1-2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2-3 minutes. Pour in 2 cups hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Sauté setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually.
- Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Sauté setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 tsp. salt and stir until spinach is just wilted. Stir in lemon juice.
- Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).
BRAISED LAMB WITH CANNELLINI BEANS
Steps:
- Season the lamb generously and sprinkle the paprika and flour over. Heat 1tbsp oil in a large flameproof casserole or pressure cooker, add the lamb in batches and brown well on both sides. Heat the oven to 170°C (150°C fan oven) mark 3 - if you're not using a pressure cooker. Keep the lamb warm in the oven.
- Add the remaining oil and onions to the pan and cook until beginning to soften - about 5min - then add the garlic and tomato purée and cook for 1min. Return lamb to the casserole or pressure cooker along with the tomatoes, then season and bring to the boil. Cook for 1hr in the oven, or 30min in a pressure cooker, then add the beans. Cook for a further 30min in the oven - 15min if using a pressure cooker - or until the lamb is very tender. Try these other braised lamb recipes: Braised lamb shanks Italian braised leg of lamb Special braised lamb
BRAISED LAMB STEW
Provided by Danny Boome
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
- Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
- Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.
LAMB AND BEAN STEW
Provided by Trish Hall
Categories dinner, soups and stews, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Put lima beans, whole onion and pork hocks in a pot with 8 cups water. Cook 1 1/2 hours.
- Meanwhile, put oil into a hot pan and brown lamb over high heat on both sides, about 10 minutes. Salt and pepper lightly. Pour off fat. Add chopped onion and garlic and scrape pieces from bottom of pan. Add remaining 2 cups water, tomatoes, tomato paste, bay leaf and thyme, and bring to boil. Adjust salt and pepper.
- Remove pork hocks from beans and add to lamb mixture. Cover and simmer 1 1/2 hours.
- Cut kielbasa into 16 slices. Add 8 pieces to lamb mixture and reserve the rest.
- Chop cooked whole onion and add it, together with lima beans (drained slightly), to lamb.
- Remove pork hocks from pan and cut into small pieces, including skin. Add back to pan. Discard bones. Simmer 15 minutes
- Preheat broiler to high.
- Push bread through a strainer, or put in a food processor, to make crumbs.
- Transfer cassoulet to an oven-proof pot. Remove bay leaf. Top with bread crumbs and place remaining kielbasa over the top. Place casserole about 9 inches from broiler and cook until bread crumbs are browned, about 5 minutes. Remove from oven, top with chopped parsley and serve.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 19 grams, Carbohydrate 47 grams, Fat 34 grams, Fiber 13 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 1406 milligrams, Sugar 9 grams, TransFat 0 grams
LAMB AND BULGUR STEW WITH WHITE BEANS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium-high heat. Add onion, lamb, bulgur, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring to break up lamb, until lamb is cooked, about 5 minutes. Add paprika; stir until fragrant and toasted, 30 seconds. Add tomatoes and water, bring to a simmer, and cover. Lower heat; gently simmer, stirring occasionally, until bulgur is tender, about 25 minutes.
- Stir in beans, spinach, feta, and oregano; cook until feta is almost melted and beans are warmed through, about 2 minutes. Garnish with feta and oregano.
CROCK POT LAMB AND CANNELLINI BEAN STEW
I probably took this from a crock pot cookbook. It is very simple with "sophisticated" ingredients.
Provided by Oolala
Categories Stew
Time 10h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a crock pot.
- Add water to fill pot.
- Cook for 8-10 hours on low heat.
Nutrition Facts : Calories 710.8, Fat 35, SaturatedFat 14.2, Cholesterol 180, Sodium 726.2, Carbohydrate 40.6, Fiber 9.7, Sugar 1.6, Protein 57
LAMB STEW WITH WHITE BEANS
Taken from The New Portuguese Table by David Leite http://leitesculinaria.com . I love working out of this book! The recipes are laid out beautifully, and work very well. This lamb stew is full of hearty flavorful ingredients, sure to fill you up on a cool evening or after a hard day's work. This takes a couple of hours, plus marinating time; but is well worth the time invested!
Provided by IngridH
Categories One Dish Meal
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Toss the lamb with the orange juice, garlic, ginger, and mint in a large bowl. Let marinate, covered, in the fridge for 4 hours.
- Dump the lamb into a colander set over a bowl to catch the marinade. Reserve the liquid. Dry the lamb very well with paper towels; if you don't, the pieces will steam, not sear. Generously season the lamb with salt and pepper.
- Heat the oil in a large pot over medium-high heat until very hot. Working in 3 or 4 batches, sear the lamb pieces, stirring occasionally, until browned, 8 to 10 minutes. Using a slotted spoon, transfer to a bowl. Return all the lamb to the pot, sprinkle with the flour, and stir to combine. Pour in the reserved marinade and the stock. Add the drained soaked beans (if using canned beans, add them in the next step), the carrots, bay leaves, cinnamon, oregano, star anise, coriander seeds, cumin, lemon zest, and lemon juice, cover, and bring to a boil. Reduce the heat to low and simmer for 1¼ hours, stirring occasionally.
- Spoon in the tomatoes and the canned beans, if using. Continue simmering, uncovered if the stew is thin, until the lamb is tender and the beans are soft but still hold their shape, 15 to 20 minutes more. Toss out the bay leaves, cinnamon sticks, and star anise. Take a taste and season the stew with salt and pepper, if needed.
- To serve, ladle into bowls and speckle with parsley.
Nutrition Facts : Calories 838, Fat 53.5, SaturatedFat 21.8, Cholesterol 163.7, Sodium 522.4, Carbohydrate 39.6, Fiber 12.5, Sugar 9.6, Protein 49.3
BRETON BRAISED LAMB & HARICOT BEANS
Our warming braised lamb and bean stew uses storecupboard ingredients to create a hearty family-sized dinner. This easy recipe is perfect for cold nights
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 3h5m
Number Of Ingredients 13
Steps:
- Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
- While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
- Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
- Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.
Nutrition Facts : Calories 621 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 39 grams protein, Sodium 0.4 milligram of sodium
LAMB AND WHITE BEANS WITH ROSEMARY
This one-skillet meal is hearty and satisfying on a cold winter night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
- To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
- Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
- Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.
Nutrition Facts : Calories 670 g, Fat 49 g, Fiber 5 g, Protein 32 g
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