Lamb And Kale Stew Food

LAMB STEW RECIPE

Steps:

• In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
• While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
• Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
• Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

BEER-BRAISED LAMB STEW WITH WINTER VEGETABLES AND KALE CREAM

Steps:

• Peel and cut the onions into 1/2-inch wedges. Peel and cut carrots and parsnips into bite-sized pieces. Scrub or peel potatoes and cut into 2-inch chunks. Rip cabbage into large pieces.
• Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 2 batches, tossing to coat thoroughly.
• Heat a 6-quart heavy-bottomed pot over medium heat. Add 2 T oil and half of the lamb cubes and cook until browned, about 6 minutes. Transfer to a plate. Add 2 T oil to the pot and brown the second half of the lamb. Reduce the heat if the bottom of the pot browns too much. Transfer to the plate.
• Heat the remaining 2 T oil in the pot over medium heat and sauté onions, carrots and parsnips until the onions are golden. Return the lamb to the pot and add the potatoes. Season with salt and pepper, and add the beer to deglaze. Stir occasionally, cooking the beer down until the pot is almost dry. Add enough water to just cover the lamb and vegetables, and simmer for 30 minutes.
• Meanwhile, make the kale cream. Rip kale into 1-inch pieces. Pulse it with the remaining ingredients in a food processor until slightly chunky. Season with salt and pepper. Refrigerate until ready to use.
• Add the cabbage to the stew and simmer for an additional 30 minutes or until the lamb is very tender. Season with salt and pepper.
• Serve the stew in heated bowls with kale cream on the side.

LAMB AND KALE STEW

Steps:

• Rinse and pat dry lamb, allow lamb to come to room temperature Then brown the lamb in oil, in batches. (A nice steel pot would probably produce better meat brownings). Remove meat to the side.
• Pour out the oil but keep the brownings.
• Release the brownings with some tomato paste and a 28 0z can of whole tomatoes, stirring, and chopping up the tomatoes.
• Add meat back in, and stew or 1.5 hrs, with salt, pepper, and garlic, per your taste. Add water to just cover, if needed. (I offset the water with more tomato paste).
• Add red potatoes, chopped onions, chopped kale, rosemary, and carrots.
• More water, if needed. (You're looking to keep just covered, or just shy of covered).
• Stew until both carrots and potatoes are tender but not mushy. Carrots can be a bit more firm than the potatoes. I like it that way.

LAMB AND WINTER VEGETABLE STEW

Steps:

• Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
• Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
• In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
• Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.

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.

HEARTY LAMB STEW

Steps:

• Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
• Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.

KATNISS'S FAVORITE LAMB STEW WITH DRIED PLUMS

Steps:

• 1. Place lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat meat evenly.
• 2. Heat olive oil in a large pan and brown the meat, working in batches if you have to.
• 3. Remove lamb to a side plate. Pour off fat, leaving 1/4 cup in the pan. Add the garlic and onion and sauté until the onion becomes golden. Deglaze frying pan with the 1/2 cup water, taking care to scrape the bottom of the pan to stir up all of the tasty bits of meat and onion. Cook to reduce liquid slightly, then remove from heat.
• 4. Place the lamb and garlic-onion mixture in a large stockpot. Add beef stock and sugar, stirring until sugars are dissolved. Bring mixture to a boil, cover, and simmer for 1-1/2 hours.
• 5. Add the vegetables, dried plums, herbs, and ginger ale to the pot. Simmer for 30-45 minutes, or until meat and vegetables pierce easily with a fork.