Lamb And Potato Stew Food

LAMB SHANK STEW WITH RUSSET POTATO TOP

Steps:

• Preheat oven to 350 degrees F.
• Begin by preparing shanks: On a large plate, season flour with plenty of salt and pepper then lightly dredge the shank pieces. Set a large, heavy-based pot or Dutch oven over medium-high heat. Add a 2-count of olive oil then carefully add the shanks to the pot and brown all over. Remove the shanks to a plate and set aside. Toss in the garlic, carrots, onion, bay leaf, thyme and cloves. Cook for 2 to 3 minutes, browning the vegetables, then add wine, beef stock and finally barley. Return the shanks to the pan. Cover and roast in the oven for 2 hours.
• While they are cooking, prepare the potato crust and Garlic-Parsley Butter: Chop garlic, drizzle with olive oil and sprinkle with salt. Press and mash the garlic with the flat blade of your knife to form a paste. Fold in the chopped parsley. Melt the butter in a small sauce pot and add the garlic-parsley mixture. Cook over low heat for 5 minutes and set aside. Peel the potatoes and cut in half lengthwise.
• After the stew has been cooking for 2 hours, remove from oven and arrange potatoes on top to completely cover the stew - you may have to cut some of the potato pieces smaller to fit. Place back in the oven uncovered and bake for 30 to 45 minutes or until the potatoes are cooked, then baste with garlic-parsley butter.
• Serve the stew garnished with parsley sprigs.

LAMB BREAST AND POTATO STEW

Steps:

• Heat the vegetable oil in a cooking pot over low heat and cook the onion until tender.
• Increase heat to medium, add the lamb breast and cook it until golden brown. Add the garlic, tomato sauce, dried oregano, chili flakes, and butter and stir more.
• Add the white wine, rosemary, and bay leaves, stir a little, cover with the lid and simmer for 20 minutes.
• Add the potatoes, carrots, and beef stock, season with salt and pepper, cover with the lid and simmer for 20 minutes. Add the fresh parsley and stir a little.
• Serve garnished with parsley.

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.

QUICK LAMB & POTATO POT

Steps:

• Slice the potatoes to about the thickness of a magazine (half a cm). Cook in boiling water for 8-10 mins until tender. Meanwhile, heat an ovenproof frying pan or shallow casserole on a high heat. Dry-fry the lamb for 5 mins until browned, letting the meat release itself from the base before you turn it. Heat the grill to medium.
• Tip the onion and most of the rosemary into the pan and fry for 3 mins until the onion is slightly softened and takes on some of the colour from the lamb. Stir in the gravy, then season with black pepper.
• Drain the potato slices and lay over the meat, each one overlapping slightly, then grill for about 5 mins, until the potatoes are golden.

LAMB STEW WITH POTATOES AND VEGETABLES

Steps:

• Toss the lamb cubes with a few tablespoons of flour; shake off excess.
• Melt the butter with the vegetable oil in a large Dutch oven or stockpot over medium heat. Add the floured lamb cubes and cook until browned on all sides, stirring and turning frequently.
• Remove the meat and add the mushrooms to the drippings. Cook until the mushrooms are golden brown and tender, stirring frequently. Add the garlic and cook for 1 minute longer.
• Add the lamb cubes back to the pot along with the water, broth, 1 teaspoon of salt, thyme, and pepper; cover and simmer for 1 hour. Skim off any fat on the surface.
• Add the potatoes and onion; cover and simmer until vegetables are tender, about 15 to 20 minutes.
• Add peas, if using, and simmer for 5 more minutes.
• Combine the milk and 1/3 cup of flour in a cup or small bowl; whisk until smooth. Add the mixture to the simmering stew and cook for about 1 to 2 minutes longer, or until thickened.
• Taste and adjust seasonings with more salt and pepper, as needed.

INDIAN LAMB AND POTATO STEW

Steps:

• Heat vegetable oil in your Dutch oven over medium high heat. While the oil is heating up, season the Superior Farmer's Mark Ellensburg Lamb Stew Meat liberally with salt and pepper.
• Place lamb in the oil to fry until golden brown on all sides, about 8-10 minutes. If the lamb is sticking to the pan, do not fret. It will naturally release on its own when it is browned. You do not want to pull away the browning off the lamb and leave it behind in the pan!
• Once all the lamb is browned, remove it from the pan and set it aside on a plate.
• Lower the temperature on the pan, to medium-low. Without cleaning the pot, add in the onion, garlic, and ginger stirring occasionally, until onion is very soft and golden brown.
• Stir in the tomato paste, masala, cumin, turmeric, and stir constantly for 2-3 minutes. Whisk in the chicken broth, tomato sauce, and the heavy cream to the pan.
• Add the lamb back to the pan, and reduce heat so the stew is simmering. Cover the pan, leaving just a crack for the stew to vent, and simmer for about one hour.
• Once the hour is up, add in the baby potatoes. Continue to simmer the mixture for another 30 minutes, or until the potatoes are fork tender.
• If the sauce is too thick, add in a little additional chicken stock until it reaches your desired consistency. It should be thick, and not watery, however.
• Remove the pan from the stove and serve with a drizzle of added heavy cream or yogurt, minced cilantro and naan bread on the side.

LAMB STEW WITH TOMATOES AND POTATOES

Steps:

• Peel onions and garlic, cut onion into strips and chop garlic. Rinse and pat dry lamb. Heat oil in a roasting pan and brown meat on all sides. Add onions and garlic, saute for a few minutes. Blanch tomatoes in boiling water, rinse with cold water and peel. Quarter, remove stems and dice. Deglaze pan with stock, add tomatoes. Peel and rinse potatoes, cut into halves or quarters, depending on size. Add to the pan, season with salt and pepper, sprinkle with oregano and cook in preheated oven at 180°C (approximately 350°F) for about 1.5 hours. Stir occasionally and add a little water as necessary.
• Place lamb stew on plates and serve sprinkled with parsley.

LAMB AND POTATO STEW

Steps:

• In a large kettle or Dutch oven, combine all ingredients. Cover and bake at 325° for 1-1/2 to 2-1/2 hours or until tender. Discard bay leaves before serving.

MOROCCAN LAMB & SWEET POTATO STEW

Steps:

• Preheat the oven to 180°C Heat the oil in a nonstick flameproof casserole over moderately high heat. Add the lamb and cook for 4 minutes or until lightly browned. Transfer the lamb to a plate and put aside. Add the chopped onion and garlic to the casserole and cook for 5 minutes or until the onion is tender.
• Return the lamb to the casserole. Add the coriander, cumin, paprika, and salt and pepper to taste, stirring to coat. Add the tomato paste and 1 cup water and bring to the boil. Add the quartered onions. Cover and transfer the casserole to the oven. Bake for 30 minutes.
• Add the sweet potatoes, mushrooms, prunes and 1/3 cup water. Cover and bake for 30 minutes or until the lamb and potatoes are tender. Top with the parsley and serve with rice, if using.

LAMB & POTATO STEW

Steps:

• Heat oil in a soup pot or dutch oven over medium high heat.
• Add lamb, onions, bell pepper, garlic, paprika and cumin and cook stirring frequently until onions are browned (10 minutes).
• Stir in tomatoes, potatoes and parsley.
• Season with salt and pepper.
• Reduce heat and cover, simmering until tender (1 3/4 hours).
• Stir in green beans and simmer until beans are tender (15 minutes).

LAMB, POTATO, AND LEEK STEW

Steps:

• Season lamb with salt and pepper. In a large Dutch oven or heavy pot, cook lamb over medium until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, 4 minutes. Add leeks and cook, scraping up any browned bits from the bottom of the pot, until leeks are translucent, 4 minutes. Add broth.
• Bring mixture to a boil. Reduce heat and simmer, partially covered, 45 minutes. Add potatoes and cook until potatoes and lamb are tender when pierced with a knife, 15 minutes. Season to taste with salt and pepper. To serve, top with parsley.

SWEET POTATO AND WILD MUSHROOM IRISH LAMB STEW

Steps:

• In a large, heavy bottomed pot, heat oil. Add the lamb and saute until browned on all sides, about 5 minutes. Remove lamb to a plate. Add the onion and saute until soft. Add the garlic and saute for 2 more minutes. Season with salt and pepper. Add the butter and melt. Add the flour to make a roux. Lower the heat and cook the roux until it is brown, about 15 minutes. Whisk in the wine and stock and raise the heat to medium high. Add in the reserved lamb. Add the mustard. Bring to a boil and reduce the heat to low. Cook over low heat for about 30 minutes, or until liquid is slightly reduced and thick. In a separate saute pan, saute the mushrooms until wilted. Add the mushrooms to the stew. Add the potatoes and simmer another 30 minutes, or until potatoes are tender. Add the thyme. Season with salt and pepper. Garnish with toasted pumpkin seeds.

LAMB AND SWEET POTATO STEW

Steps:

• In a bowl toss lamb with flour and salt and pepper to taste. In a 10-inch skillet heat oil over moderately high heat and sauté garlic, stirring, 1 minute. Add lamb and brown, stirring, about 2 minutes. Add wine and boil 1 minute. Add water and cinnamon stick and scatter sweet potato on top. Simmer stew, covered, about 30 minutes, or until lamb is tender, and season with salt and pepper.

LAMB STEW WITH POTATOES, CARROTS & PEELED TOMATOES

Steps:

• To prepare the lamb - Place lamb marinade (See ingredients) onto a plate and mix thoroughly as show in the picture below.
• https://www.ilovemytongue.com/wp-content/uploads/2017/10/lamb-marinade.jpg
• Start coating your lamb pieces (500g) into the mixture and ensure each piece is well coated. Btw...see how much meat I was able to trim from those bones....UNREAL!
• https://www.ilovemytongue.com/wp-content/uploads/2017/10/coated-lamb-pieces.jpg
• Heat a pan on medium high heat and add olive oil (1 tbsp) . Start pan frying the marinaded lamb pieces (prepared in step 2) until golden brown. This will help elevate the flavors from the lamb. Once done, place lamb pieces on kitchen towel to drain off excessive fat. Set aside and keep the same pan with oil on the stove for the vegetables.
• https://www.ilovemytongue.com/wp-content/uploads/2017/10/pan-fry-lamb-pcs.jpg
• To prepare the vegetables - Turn pan onto medium high heat, place brown onion (1 qty - diced) into the pan. Cut medium potatoes (2 qty), carrots (2 pcs), celery (1 qty) into desired sizes and place them into the same pan. Add in cumin powder (1 tsp) and stir fry for approx. 6 mins.
• https://www.ilovemytongue.com/wp-content/uploads/2017/10/pan-fry-vegetables.jpg
• To cook the stew - Once vegetables are done, transfer everything from the pan into a pot and place on the same stove on medium heat. Add stew pot marinade (See ingredients) into the pot and stir fry content for about 1 min.
• Open can of peeled tomatoes and pour the whole can into the same pot. Stir fry for 1 min. Add sauteed lamb pieces (prepared in step 3) and pour in water (3 cups).
• https://www.ilovemytongue.com/wp-content/uploads/2017/10/stew-content.jpg
• Turn to high heat until stew is boiling. Then turn to low heat and allow to simmer for about 40 mins. Your lamb stew with potatoes, carrots and tomatoes is now ready to serve. Enjoy!

LAMB STEW (INSTANT POT RECIPE)

Steps:

• Add lamb cubes to a large bowl, then add salt, pepper, and ½ of the flour. Toss to coat the lamb.
• Preheat the Instant Pot on the Saute setting, High heat. Once preheated, add olive oil.
• In two batches, place lamb meat in the pot and sear on each side until lightly golden. Remove from lamb from the pot and set aside. (Note: if the pot indicates that it's too hot, turn the heat down to medium)
• Add additional olive oil if needed. Then add onions, carrots, and celery to the pot. Saute for 5 minutes.
• Turn the pot off. Add broth to the pot and stir, scraping any bits off the bottom of the pot.
• Add lamb (and any juices that have accumulated), potatoes, thyme, and peas to the pot. Stir to combine.
• Secure the lid and close valve. Select Pressure Cook, High, 27 minutes. Once the cooking cycle is complete, use the quick release method to release pressure.
• In a small bowl add remaining flour, then 2 ladles full of broth. Whisk together until lumps are gone. Add to the stew and stir in.
• Stir in fresh parsley. Adjust seasoning if necessary, and serve.