SPANISH-STYLE LAMB STEW WITH ROASTED RED PEPPERS
Lamb simmers for 1 1/2 hours in a mixture of paprika, cumin, dry red wine, and roasted peppers.
Provided by wp
Time 2h30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Sprinkle lamb with salt and pepper. Pour 1 tbsp. olive oil into a large pot over medium-high heat. Working in batches, add lamb in a single layer; cook, turning as needed, until browned all over, 12 minutes per batch. Transfer to a bowl and add more oil between batches if necessary.
- Reduce heat to medium; if pan is dry, add a little more oil. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add garlic, paprika, and cumin and cook until fragrant, 2 minutes. Add wine, 1 1/2 cups broth, and the tomato paste; bring to a boil, stirring to scrape up browned bits. Add lamb and juices; cover and simmer, stirring occasionally, until lamb is very tender when pierced, 1 1/2 to 1 3/4 hours. Add more broth if mixture gets too dry.
- Meanwhile, preheat broiler. Set pepper halves skin side up on a baking sheet. Broil 4 to 6 in. from heat until blackened all over, about 8 minutes. Remove from oven and let stand at least 10 minutes, then peel and thinly slice lengthwise. In a small bowl, mix parsley, olives, and capers.
- Stir roasted peppers into lamb mixture. If stew is too thick, add a little more broth. Cook, uncovered, until heated through. Season to taste with more salt and pepper and top with parsley mixture.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 352, Carbohydrate 11, Cholesterol 123, Fat 17, Fiber 1.7, Protein 39, SaturatedFat 5, Sodium 578
LAMB AND RED PEPPER STEW
A lip-smacking lamb stew in a wine sauce, served with meltingly sweet red and yellow peppers. Serve with creamy mash and seasonal veggies.
Provided by English_Rose
Categories Lamb/Sheep
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.
- Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.
- Using the pan in which you've just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.
- Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.
- Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken broth and bring to a simmer.
- Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.
- When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.
- Check the lamb seasoning before serving.
- Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.
BAMYA ( LAMB OR BEEF AND OKRA STEW)
Make and share this Bamya ( Lamb or Beef and Okra Stew) recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Okra must be cooked so that its slimy texture is eliminated.
- The Greeks have the best technique for achieving this.
- Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
- Drain, rinse and dry the okra and proceed with the recipe.
- This dish is popular throughout the Middle East and can be prepared with lamb or beef.
- Serve with rice.
- Preheat an oven to 325 F (165 C).
- In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
- Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
- Using a slotted spoon transfer to a baking dish or stew pot.
- Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
- Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
- Stir well.
- Pour over the meat and season to taste with salt and pepper.
- Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
- Taste and adjust the seasonings.
- Meanwhile, prepare the okra as directed in the note above.
- In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
- Remove the stew from the oven and arrange the okra on top in a spoke pattern.
- Sprinkle the lemon juice evenly over the surface.
- Re-cover the dish and return it to the oven.
- Bake for 35 minutes longer.
- Add stock or water if the mixture seems too dry.
- Serve the"BAMIA" stew piping hot.
SPANISH LAMB WITH SHERRY, HONEY & PEPPERS
Open a bottle of sherry for this hearty lamb casserole, rich with sweet and savoury flavours. However, if you don't have saffron, just leave it out
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 2h45m
Number Of Ingredients 15
Steps:
- Make sure your lamb isn't too damp - pat it dry with kitchen paper if you need to, otherwise it won't colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
- Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
- In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy - how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You're unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.
Nutrition Facts : Calories 507 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium
More about "lamb and red pepper stew food"
SPANISH-STYLE LAMB STEW WITH ROASTED RED PEPPERS …
From myrecipes.com
4.5/5 (4)Total Time 2 hrs 30 minsServings 6Calories 352 per serving
- Sprinkle lamb with salt and pepper. Pour 1 tbsp. olive oil into a large pot over medium-high heat. Working in batches, add lamb in a single layer; cook, turning as needed, until browned all over, 12 minutes per batch. Transfer to a bowl and add more oil between batches if necessary.
- Reduce heat to medium; if pan is dry, add a little more oil. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add garlic, paprika, and cumin and cook until fragrant, 2 minutes. Add wine, 1 1/2 cups broth, and the tomato paste; bring to a boil, stirring to scrape up browned bits. Add lamb and juices; cover and simmer, stirring occasionally, until lamb is very tender when pierced, 1 1/2 to 1 3/4 hours. Add more broth if mixture gets too dry.
- Meanwhile, preheat broiler. Set pepper halves skin side up on a baking sheet. Broil 4 to 6 in. from heat until blackened all over, about 8 minutes. Remove from oven and let stand at least 10 minutes, then peel and thinly slice lengthwise. In a small bowl, mix parsley, olives, and capers.
- Stir roasted peppers into lamb mixture. If stew is too thick, add a little more broth. Cook, uncovered, until heated through. Season to taste with more salt and pepper and top with parsley mixture.
LAMB STEW AND ROASTED BELL PEPPER AND FINGERLING POTATOES ...
From ricardocuisine.com
LAMB CASSEROLE WITH AUBERGINE RECIPE - BBC FOOD
From bbc.co.uk
LAMB STEW WITH GARLIC AND BELL PEPPERS | SO DELICIOUS
From sodelicious.recipes
CLASSIC LAMB STEW RECIPE | WELSH CAWL | TESCO REAL FOOD
From realfood.tesco.com
LAMB STEW WITH ROOT VEGETABLES RECIPE - FOOD & WINE
From foodandwine.com
LAMB AND RED PEPPER STEW RECIPES
From tfrecipes.com
LAMB CASSEROLE WITH RED WINE | RECIPES | JAMIE OLIVER
From jamieoliver.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
SLOW-COOK LAMB AND PEPPER STEW RECIPE - NETMUMS
From netmums.com
AUTHENTIC MOROCCAN LAMB, VEGGIE, AND LENTIL STEW | FOODAL
From foodal.com
LAMB & RED PEPPER STEW | SUSIE HUNTER
From susiehunter.co.uk
10 BEST LAMB SHANK STEW RECIPES | YUMMLY
From yummly.co.uk
SPANISH SMOKY LAMB AND PEPPER STEW - OLIVEMAGAZINE
From olivemagazine.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
SWEET PEPPER STEW - STEW RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
LAMB AND RED PEPPER RAGOUT RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SPICED LAMB WITH GREEN PEPPERS - HOOKED ON HEAT
From hookedonheat.com
AROMATIC LAMB SHANK STEW RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
LAMB AND RED PEPPER STEW RECIPES - EASY RECIPES
From recipegoulash.com
LAMB AND RED PEPPER STEW | EXPRESS.CO.UK
From express.co.uk
PERUVIAN LAMB STEW WITH POTATOES RECIPE - FOOD NEWS
From foodnewsnews.com
RED PEPPER AND LAMB LAHMACUN - GOOD HOUSEKEEPING
From goodhousekeeping.com
ABRUZZESE LAMB AND RED PEPPER RAGù WITH PENNE RECIPE ...
From myrecipes.com
LAMB AND RED PEPPER GüVEç (TURKISH STEW) WITH PICKLED ...
From pinterest.co.uk
LAMB AND RED PEPPER GüVEç (TURKISH STEW) WITH PICKLED ...
From telegraph.co.uk
LAMB AND RED WINE STEW RECIPE - FOOD NEWS
From foodnewsnews.com
LEFTOVER LEG OF LAMB RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
RED PEPPER STEW RECIPES
From tfrecipes.com
LAMB, TOMATO + RED PEPPER STEW - THE SKINT FOODIE
From theskintfoodie.com
LAMB AND PEPPER RAGU - LIDIA
From lidiasitaly.com
CHILINDRóN - LAMB AND PEPPER STEW — TML FOOD
From tml-food.com
10 BEST LAMB STEW WITH RED WINE RECIPES | YUMMLY
From yummly.com
10 BEST LAMB STEW WITH RED WINE RECIPES | YUMMLY
From yummly.com
RECIPE: LAMB AND RED PEPPER STEW - RECIPELINK.COM
From recipelink.com
LAMB STEW WITH ONIONS AND MINI PEPPERS – TASTY EATS
From ronitpenso.wordpress.com
10 BEST LAMB STEW WITH RED WINE RECIPES - EASY RECIPES
From recipegoulash.com
LAMB STEW | RECIPES | EXPLORE | MERRY EDWARDS WINERY
From merryedwards.com
LAMB WITH SWEET RED PEPPERS RECIPE - PALEO PLAN
From paleoplan.com
SLOW COOKED LAMB AND PEPPERS STEW - THE SPANISH CHEF
From thespanishchef.com
BEEF, SHALLOT AND RED PEPPER STEW - SIMPLY BEEF AND LAMB
From simplybeefandlamb.co.uk
CUSH'Y FOOD MADE EASY: LAMB AND RED PEPPER STEW
From cushyfoodmadeeasy.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love