East West Slowcookeroven Lamb Stew Food

EASY MOROCCAN LAMB STEW RECIPE

Steps:

• In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
• In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
• In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
• Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
• Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
• Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
• Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
• A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!

SLOW COOKER LAMB STEW

Steps:

• Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
• Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
• Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

LAMB STEW

Steps:

• Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate or piece of waxed paper. Season half the lamb with 1 teaspoon of the salt and some pepper. Dredge in the flour and shake off the excess. Cook, uncovered, stirring only occasionally, until well browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a plate. Repeat with the remaining lamb. Discard the oil and wipe out the pan.
• Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 2 minutes. Return the lamb to the pot and add the water or broth, and bring to a simmer. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Stir in the remaining 2 teaspoons salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours.
• Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Cook the stew, uncovered, on top of the stove until the liquid has thickened and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar. Divide among bowls and serve immediately.

LAMB STEW

Steps:

• Preheat the oven to 500 degrees F.
• Cut the onions and turnips into quarters. Toss the onions, and turnips, carrots, and fennel lightly in oil and place them on baking sheets. Roast the vegetables for 30 minutes, stirring every 10 minutes. When vegetables are a dark caramel color, remove them from the oven. Reserve 1 onion, 1 carrot, 1 turnip, and the stalk of fennel; set aside. Put the remainder of the vegetables in a large pot with the chicken stock, garlic, orange juice, apple cider, coriander seeds, fennel seeds, star anise, cumin seeds, orange zest, salt and pepper. Cook the broth over high heat until reduced by about half.
• While the broth is simmering, remove the skin and excess fat from the leg of lamb and cut the meat into 1-inch cubes. Put the cubes on a wire rack to drain or on a clean towel to soak up excess moisture. Add some of the cooking oil to a large heavy skillet and heat over high heat. When the oil is hot, carefully add the diced lamb. Cook the lamb, in batches as necessary, for 3 minutes on each side, or until browned. Transfer the lamb to a roasting pan. Add the wine to the skillet that the lamb was cooked in and cook, over high heat, scraping the bottom of the pan with a wooden spoon. Cook the wine until reduced by about half and the solids have come up off the pan. Pour the reduced wine over the lamb.
• Reduce the oven temperature to 325 degrees F. Strain the broth and discard the solids. Pour the broth over the lamb in the roasting pan. Cover the pan with a lid or parchment paper and braise until the lamb is tender, about 1 1/2 hours.
• Once the lamb is tender, remove it from the oven and add the reserved roasted vegetables to the pan. Place the roasting pan over medium heat on the stovetop and bring to a simmer. Add salt, pepper, and fresh herbs, to taste. Serve the stew with rustic bread on the side.

SLOW COOKER LAMB STEW

Steps:

• Pat dry Lamb Chunks to remove any extra water. Season with salt and pepper. Sprinkle flour and toss well lamb pieces are well coated.
• Heat 2 tbsp oil in a heavy bottom pan. Add Lamb chunks. Brown lamb chunks in two batches, without crowding the pan.
• Keep aside the browned lamb pieces aside, covered so that they don't get dry.
• To the same pan add chopped onion and garlic. Saute until onion has softened and no more raw smell.
• Deglaze the roasting pan with 1/3 cup of wine. Scrap any brown bits stuck at the bottom.
• Once the wine has reduced, add 1/2 cup of stock(out of total of 3 cups) to the pan and mix.
• Add browned lamb chunks, sauteed onion and garlic, rest of the ingredients, remaining stock to the slow cooker.
• Check the seasoning. Slow cook on low for 8 hours or on medium for 4 hours.
• Towards the end of the cooking before 30 minutes, add green peas.
• Serve with crusty bread.

EASY LAMB STEW

Steps:

• Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
• Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.

SLOW COOKER LAMB STEW

Steps:

• In 4 quart crock pot, layer potatoes, onion, and raisins.
• In a bowl, combine cumin, salt, and cayenne. Add lamb and toss to coat.
• Place lamb on top of potatoes. Add tomatoes with juice.
• Cover and cook for 8-10 hours on low.
• Stir in chickpeas during the last 5 minutes of cooking.
• Serve sprinkled with cilantro.

SLOW COOKER MOROCCAN LAMB STEW

Steps:

• Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
• Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.