HERBY LAMB COBBLER
This warming cobbler is impossible to resist on a winter's day, but is so delicious you'll be cooking it up all year round
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h10m
Number Of Ingredients 18
Steps:
- Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.
- After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 1.5cm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.
Nutrition Facts : Calories 963 calories, Fat 60 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 2.89 milligram of sodium
LAMB AND CARROT STEW (BREDIE)
Make and share this Lamb and Carrot Stew (Bredie) recipe from Food.com.
Provided by muffin207
Categories Stew
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil.
- Add all spice, cloves and cinnamon sticks when it starts to sizzle add onions. Braise until a nice golden brown colour. (This is important as it gives and flavour and colour) .
- Add meat, salt, red chili and ginger and braise/simmer meat till dark brown and nearly tender about 35-40 minutes. You can add sugar now if you want to brown meat quicker. Adding water if necessary--only to prevent burning.
- Add sugar, water, carrots and potatoes and green chili if using. Cook over medium heat until meat is tender, vegetables are done and stew is blended about 20-30 minutes.
- Check if salt is correct for you as carrots tend to draw out salt and adjust if it needs to be.
- You may add a few handfuls of frozen peas if you wish.
- Sprinkle nutmeg over stew before serving. Serve hot with rice.
Nutrition Facts : Calories 452.4, Fat 21.4, SaturatedFat 8, Cholesterol 96, Sodium 507.1, Carbohydrate 35.6, Fiber 5.6, Sugar 6.8, Protein 29.4
CURRIED LAMB ON RICE
Make and share this Curried Lamb on Rice recipe from Food.com.
Provided by PaulaG
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Over medium heat, melt the butter in a large non-stick skillet; add the lamb, onion, and garlic and cook about 5 minutes.
- Stir in the broth, curry powder, salt, ginger, tomato, and flour. Stir to mix well.
- Cover and simmer 30 to 40 minutes, or until the lamb is tender; stirring occasionally and adding water if the liquid evaporates.
- Toss the grated carrot and peas with the rice in a small non-stick saucepan, heat through.
- Divide the lamb mixture onto serving plates and spoon the rice pilaf in the middle.
HEARTY LAMB STEW WITH MUSHROOMS AND CARROTS
This recipe will feed 3-4 people, it can easily be doubled, and is best if prepared a day ahead, refrigerated and warmed the following day. I have made this stew many times, it is wonderful! Serve with hot cooked egg noodles. I like to add in some frozen peas also.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 1h35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large heavy pot over medium-high heat.
- Mix the flour with seasoning salt and pepper in a large bowl.
- Toss the lamb in the flour to coat, shaking off any excess flour.
- Add in half of the floured lamb, and brown well on all sides, repeat the the remaining lamb; transfer to a plate or bowl.
- Add in more olive oil if necessary to the pot; add in onions, red bell peppers, red pepper flakes and bay leaves; saute for about 5 minutes.
- Add in garlic and tomato paste; saute for 2 minute more stirring with a wooden spoon.
- Return the lamb back to the pot.
- Add in broth, port or red wine and mushrooms; bring to a boil stirring with wooden spoon, scraping up any browned bits.
- Reduce heat to medium-low; cover and simmer about 45-50 minutes.
- After 45 minutes, add in the carrots, simmer UNCOVERED for another 25-30 minutes, or until the carrots are fork-tender and the sauce has thickened slightly, season with more salt and pepper if desired.
- Remove the bay leaves, ladle into bowls.
Nutrition Facts : Calories 1085.5, Fat 46.7, SaturatedFat 12.5, Cholesterol 326.4, Sodium 928.4, Carbohydrate 43.3, Fiber 7.4, Sugar 15.7, Protein 114.4
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LAMB COBBLER | FOOD RECIPE - COWBRIDGE KITCHEN
From cowbridgekitchen.com
5/5 (1)Total Time 1 hr 45 minsCategory EntreeCalories 963 per serving
- Sieve the flour into a mixing bowl. Add the Suet and the Salt. Mix in the Water with a fork until you have a soft dough. Turn out onto a board and knead for a few mins. Roll the Dough into a rectangular shape , about 1 cm thick Using a 1.5 inch fluted pastry cutter , cut out about 16 of the suet dumpling rounds
- Heat the fat in a Cast Iron Cooking Pot. Fry off the diced Onion and Carrots for 5 minutes. Add the Thyme to the pot and continue cooking until the onions and carrots are soft. Add the Minced Lamb to the pot and combine with the veg. Cover and cook until the meat is no longer pink (12 - 15 minutes) Make up 500 ml ( 1 Litre ) of lamb stock , using the 2 stock cubes. Remove the lid and sprinkle the flour over the meat , then mix it up with a wooden spoon. Add the chopped tomatoes and the Lamb Stock to the Pot. Throw in the Bay Leafs Mix together and bring to the boil then simmer for 25 minutes so that the juice thickens. Season with Salt & Pepper.
- Transfer the lamb mixture into an oven dish so that it is 3/4 full. You can then place the 16 or so suet dumplings on top of the mixture. Bake in a preheated oven @ 180 c for about 20 - 30 minutes.
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