SPICY COCONUT LAMB STEW
Spicy Coconut Lam Stew, made with garam masala and Noubess Hot and Spicy Herb Sauce.
Provided by Gemma
Time 2h15m
Number Of Ingredients 10
Steps:
- Clean meat with vinegar, lemon or lime juice. Rinse well and pat dry. In a large, heavy nonstick frying pan over high heat, warm oil. When the oil is hot, add a few of the lamb pieces
- and sear until they are lightly brown but not cooked through, about 2 - 3 minutes each sides.
- Remove from pan and set aside on a platter. Repeat in batches with remaining meat pieces.
- In the same pan, add onion, garlic, ginger, garam masala and cook for 2 - 3 minutes. Add Noubess Hot and Spicy Herb Sauce and stir to mix.
- Add lamb pieces and coconut milk. Mix gently and well.
- Bring to a boil over high heat. Reduce the heat to low, cover and simmer until the meat is tender enough to be broken apart with a utensil. Cooking time may be about 1 hour 15 minutes or 1 hour 30 minutes. Season to taste and serve with rice preferably.
Nutrition Facts : ServingSize 1 grams
CARIBBEAN SPICED LAMB STEW
This Caribbean lamb stew is a rich, hearty, spicy one pot meal that you'll want to smother all over a bowl of hot rice. The active prep time for this recipe is minimal!
Provided by Sarah
Categories Lamb
Time 15h
Number Of Ingredients 19
Steps:
- Put the meat in a large bowl, and toss with all the spices and salt. Cover and refrigerate overnight.
- After the meat has had a chance to marinate, preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven and sear the meat in batches until browned. Remove the meat from the pot and set aside on a plate. Add the onions, garlic, and tomato paste and fry until the onions are softened.
- Add the meat back to the pot, along with the beef stock and chicken stock. Bring to a simmer. Cover and transfer to the oven for 2 hours.
- Remove the pot from the oven and stir in the carrots and potatoes. Transfer back to the oven and cook uncovered for another 45 minutes, until the potatoes and carrots are tender.
- Serve over steamed rice and garnish with cilantro.
Nutrition Facts : Calories 230 kcal, Carbohydrate 21 g, Protein 21 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 51 mg, Sodium 858 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
SPICED LAMB STEW
Steps:
- Trim any visible fat from the lamb and cut it into bite-size pieces. Sprinkle with salt and pepper and then toss with the flour.
- Heat 1 tablespoon of olive oil-or vegetable oil-in a Dutch oven or large saucepan over medium heat. Add the floured lamb pieces and the chopped onion. Cook the lamb until browned on all sides, stirring frequently.
- Add the onion and cook, stirring, for about 5 minutes longer, or until the onion is translucent.
- Add the garlic and cook, stirring, for 1 minute longer.
- Add remaining ingredients and bring to a boil.
- Reduce heat, cover, and simmer for about 1 hour, until lamb is tender.
- Serve over hot cooked rice, grits or polenta, or couscous, or serve with hot buttered noodles or potatoes.
Nutrition Facts : Calories 312 kcal, Carbohydrate 22 g, Cholesterol 98 mg, Fiber 5 g, Protein 34 g, SaturatedFat 3 g, Sodium 357 mg, Sugar 6 g, Fat 11 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
CARIBBEAN SPICED LAMB STEW RECIPE - (4.3/5)
Provided by PineyCook
Number Of Ingredients 19
Steps:
- Put the meat in a large bowl, and toss with all the spices and salt. Cover and refrigerate overnight. After the meat has had a chance to marinate, preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven and sear the meat in batches until browned. Remove the meat from the pot and set aside on a plate. Add the onions, garlic, and tomato paste and fry until the onions are softened. Add the meat back to the pot, along with the beef stock and chicken stock. Bring to a simmer. Cover and transfer to the oven for 2 hours. Remove the pot from the oven and stir in the carrots and potatoes. Transfer back to the oven and cook uncovered for another 45 minutes, until the potatoes and carrots are tender. Serve over steamed rice and garnish with cilantro.
HEALTHY CARIBBEAN STEW
This spicy bean stew reheats well so it can be made ahead and refrigerated until needed for mealtime. Add meat for an omni-version.
Provided by KristinV
Categories Stew
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Place the water in a large pot. Add onion and bell pepper. Cook, stirring occasionally, for 5 minutes.
- Add sweet potatoes, tomato sauce, tomatoes, pineapple, apples, chilies and vegetable broth.
- Bring to a boil, reduce heat, cover and cook over low heat for 45 minutes, stirring occasionally.
- Add beans and seasonings, mix well and continue to cook over low heat for another 10 minutes, stirring occasionally.
- Serve over rice.
Nutrition Facts : Calories 327.7, Fat 1.4, SaturatedFat 0.3, Sodium 695.8, Carbohydrate 69, Fiber 15.8, Sugar 24.6, Protein 14
SPICED LAMB MEATBALL STEW
Enjoy spiced lamb meatballs with chickpeas and pomegranate seeds in a harissa sauce for an easy midweek meal. Freeze any leftovers for busy weekdays
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a large, shallow casserole dish or deep frying pan. Add the meatballs and fry for 3-4 mins, turning regularly, until golden. Remove and set aside.
- Tip the onion into the pan and fry for 7 mins until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and lamb stock, and bring to a simmer. Stir though the chickpeas and meatballs, season and simmer for 10-15 mins until slightly reduced and the meatballs are cooked through.
- Stir through half the herbs, then scatter the rest on top along with the pomegranate seeds.
Nutrition Facts : Calories 454 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 26 grams protein, Sodium 1.02 milligram of sodium
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