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
CURRIED LAMB STEW
"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 310 calories, Fat 12g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 533mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
CUMIN LAMB CASSEROLE
I ate something similar in a restaurant and this is my very very simple recreation of that dish. It's not as pretty as the one at the restaurant, but you could try making individual serves in ramekins if you wanted it to look as good as it tastes. Everyone I've cooked it for has raved about it. I make it for dinner parties because you prepare everything before the guests arrive so you're not in the kitchen cooking.
Provided by SarahChef
Categories Stew
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180C.
- Put lamb, potatoes, olive oil, cumin seeds, salt and pepper in a large plastic bag and jiggle it about till it's well mixed. I use the bag the lamb came from the butcher inches You can do this in a dish but then you have to wash the dish and your hands.
- Pour it all into a large casserole dish or dutch oven with the water.
- Slice the tomatoes and overlap them on top, they stop the meat drying out.
- Sprinkle salt on the tomatoes. You can also add shredded parsley or lemon zest now if you want to.
- Top the whole thing with little pats of butter, put the lid on the pot, and place in oven for 1 1/2-2 hours
- Swish the pan every half hour to rewet the ingredients.
- If it's still watery, take the lid off and return to the oven for another half hour.
Nutrition Facts : Calories 932.2, Fat 62.1, SaturatedFat 19.7, Cholesterol 154.9, Sodium 1938.3, Carbohydrate 53.1, Fiber 9.1, Sugar 9.4, Protein 42.1
LAMB CASSEROLE
Lamb Forequarter Casserole. This casserole is so yummy! The trick is to cook it slowly for at least two and a half hours. It can also be done in the slow cooker. The lamb just falls off the bone when it is done correctly. Warning...if it is not cooked long enough the lamb will be tough! I always taste the sauce after an hour and a half to see if it needs anything added. I hope you enjoy this. By the way the recipe only allows me to put the chops as shoulders but I buy them labeled forequarters.
Provided by ozzygirl
Categories Stew
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C.
- Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
- Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
- Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
- Remove from heat and transfer into casserole dish.
- Add peas.
- Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
- Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary.
- Serve with boiled potatoes.
Nutrition Facts : Calories 89, Fat 1.1, SaturatedFat 0.2, Sodium 235.6, Carbohydrate 17, Fiber 3.5, Sugar 8.2, Protein 3.6
CUMIN LAMB STIR-FRY
Fragrant, intense and full of fiery chile, this lamb stir-fry isn't for the timid eater. For the most authentic flavor, it's worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality. (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won't get the same punch. If you're not a lamb-lover, you can also try this with lean beef. Serve this over white or brown rice to cut the heat, with a side of sliced cucumbers dressed with sesame oil and salt for freshness.
Provided by Melissa Clark
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
- Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
- Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
- Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
- Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 86 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 41 grams, Sodium 496 milligrams, Sugar 3 grams
CUMIN-CRUSTED LAMB WITH SHALLOTS & CRUSHED NEW POTATOES
Get the spiced lamb and new potatoes cooking straight away while you do the rest of the prep. This speedy dinner is delicious with a salted tomato salad
Provided by Tom Kerridge
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the spices with a generous pinch of salt, then coat the lamb in the mix. Heat a large ovenproof frying pan. Sizzle the lamb, fat-side down, for 5 mins. Flip the lamb, then put the shallots, cut-side down, in the pan. Transfer the pan to the oven and roast for 10 mins for pink lamb, or 15 mins for medium. Remove the pan from the oven, then leave to stand for 5 mins.
- Meanwhile, put the potatoes on to boil and simmer until just cooked. Drain, then gently crush with a potato masher. Add the spring onions and lemon zest, season, then keep warm until ready to serve.
- Remove the lamb and shallots from the pan. Stir the capers, mint, lemon juice and a splash of olive oil (if needed) into the lamb juices to make a dressing. Slice the lamb and separate the shallots into layers. Spoon the potatoes onto warm plates, add slices of lamb and some shallots, then spoon over the dressing.
Nutrition Facts : Calories 470 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium
INSTANT POT CUMIN LAMB STEW WITH CURRY AND CHILIS
Make and share this Instant Pot Cumin Lamb Stew With Curry and Chilis recipe from Food.com.
Provided by norasingley
Categories Lamb/Sheep
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat Instant Pot to saute setting.
- Generously season lamb cubes with salt. Add grapeseed oil to pot and swirl to coat. Add lamb, in batches so as not to overcrowd pot, and sear until golden, turning once, about 5 minutes per side. Remove lamb to a large plate as they finish.
- Drain all but 1 tablespoon oil (or add an additional tablespoon if pan is dry). Add onion, ginger, garlic cloves, and chile de arbol, season with salt, and saute until golden in spots, about 5 minutes. Add lamb back to pan. Create a well in the center, add one additional tablespoon grapeseed oil, and add spices. Stir to coat with oil and toast until fragrant, 30 seconds. Gently fold to incorporate lamb and onions. Sprinkle with cornstarch and sugar, stir to combine, and add water, scraping bottom of pan to deglaze. (You can also do this in a skillet on the stovetop over high heat; cooking time will be reduced. Transfer mixture to Instant Pot and proceed as per recipe.).
- Cover and cook on high pressure for 25 minutes. Release the pressure naturally.
- With a slotted spoon, remove lamb and aromatics to a bowl. Cover to keep warm. Skim fat from cooking liquid, using a fat separator, if desired. Season cooking liquid and lamb with salt. Return lamb and aromatics to cooking liquid, stir to combine, and serve over rice, garnished with cilantro.
Nutrition Facts : Calories 874.9, Fat 68.5, SaturatedFat 27.1, Cholesterol 204.7, Sodium 186.2, Carbohydrate 13.7, Fiber 1.3, Sugar 3.9, Protein 49
BASIL LAMB CASSEROLE
This basil lamb casserole is a flavorful twist on your hamburger and macaroni standard. Ground lamb substitutes hamburger, Parmesan cheese substitutes cheddar, and basil is the added touch that brings the dish together.
Provided by Mercy
Categories Lamb/Sheep
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large sauté pan, cook onions and ground lamb in olive oil, on medium high heat, stirring frequently, until onions are translucent and meat is cooked through. While cooking, season with salt and pepper. Set aside.
- Boil a couple of quarts of water in a large saucepan, add a teaspoon of salt. Add macaroni, reduce heat to simmer. Cook until al dente - firm, not soft.
- In a large casserole dish, lay down layers of the meat, tomatoes, macaroni, basil & mint leaves, and Parmesan. Top with Parmesan. Cook in oven for 25 to 30 minutes.
Nutrition Facts : Calories 1121.7, Fat 65.3, SaturatedFat 28.2, Cholesterol 187.6, Sodium 532.2, Carbohydrate 71.3, Fiber 6, Sugar 8.1, Protein 59.8
MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE
The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!
Provided by MAMA2EANDJ
Categories Meat and Poultry Recipes Lamb Ground
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
- While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
- Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
- Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
- Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
- Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
- Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g
COUNTRY LAMB CASSEROLE
Make and share this Country Lamb Casserole recipe from Food.com.
Provided by Terese
Categories Lamb/Sheep
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large pan.
- Add shanks, in batches, cook until browned all over.
- Remove from pan.
- Add bacon, onions and garlic to same pan, cook, stirring, until onions are soft and lightly browned.
- Return shanks to pan with whole carrots, swedes, potatoes, undrained crushed tomatoes, tomato paste, wine, rosemary and stock.
- Bring to boil, simmer, covered, for about 1 1/4 hours, or until lamb is tender.
- Stir in lentils.
- Simmer, uncovered, for about 20 minutes, or until sauce is thickened.
- Serve casserole over mashed potatoes; garnish with extra fresh rosemary.
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CUMIN LAMB NOODLES - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (20)Category MainCuisine ChineseCalories 531 per serving
- If making your own noodles make sure the dough is fully prepared before beginning the lamb stir fry. Set a pot of water to boil so that it will be ready to boil the noodles as soon as the lamb is done.
- Add the cumin, Sichuan peppercorns, and coriander to a dry pan and heat over medium-low heat. Stir and toss frequently. Toast until the spices are fragrant and beginning to pop, about 5 minutes. Take the spices off the heat and grind until partially powdered. You can use a mortar & pestle, a spice grinder, a coffee grinder, or by crushing the spices with the bottom of a heavy pan.
- Add the oil to a large skillet and heat over high heat until the oil begins to smoke. Add the marinated lamb and spread it into a single layer. Separate the individual slices with minimal overlapping using a pair of tongs or chopsticks. Add the garlic and ginger on top. Leave the lamb to sear for 30 seconds to a minute until the bottom is browned.
- If using hand-pulled noodles - Take your prepared dough, stretch each piece, and add it to the boiled water. Cook them for 1 to 2 minutes.
XINJIANG CUMIN LAMB - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (18)Total Time 45 minsCategory LambCalories 445 per serving
- Pad lamb dry with paper towel before cutting. Once cut, combine the lamb with the marinade ingredients in a bowl. Set aside and let marinate for 30 minutes.
- Once the lamb has been marinated, heat a wok over medium heat. Add the cumin seeds to the wok and dry toast them until fragrant. Turn off the heat, remove the cumin from the wok, and set aside.
- Now heat the wok over the highest setting until it starts to smoke. Add two tablespoons of oil to coat the wok, and then immediately add the lamb. Sear the meat until it turns brown and starts to crisp slightly. The high heat will sear the meat, but keep it tender as well.
- Now add the cooked cumin seeds, chili, red pepper flakes (or powder), sugar, scallions, cilantro, and salt. Toss everything together quickly (so that the scallion and cilantro are just wilted), and transfer to a serving dish. Serve hot with plenty of white rice!
REAL-DEAL XINJIANG CUMIN LAMB (孜然羊肉) - OMNIVORE'S …
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4.9/5 (32)Calories 319 per servingCategory Main
- Combine lamb, soy sauce, Shaoxing wine, and salt in a big bowl. Mix well. Let marinate for at least 30 minutes at room temperature (1 hour of marinating time is highly recommended), or in the fridge up to overnight.
- When you’re ready to cook, drain the extra liquid from the bowl of lamb. Add the cornstarch. Stir until all the lamb pieces are coated.
- Heat the oil in a large skillet over medium high heat until hot. Add the lamb pieces and spread them out with a pair of tongs or chopsticks, so they don’t overlap. Let cook without touching until the bottom side turns golden, 1 minute or so. Flip the lamb and cook the other side until slightly golden, while the inside is still a bit pink, 30 to 40 seconds. Transfer the lamb to a big plate.
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