Lamb Neck Stew Food

LAMB NECK STEW

Steps:

• Brown the lamb necks in a bit of oil.
• Made a sauce in a small bowl by mixing the tomato sauce with the remaining ingredients on down the list.
• Place the vegetables in the crock pot. Pour over half the sauce and mix to coat the vegetables.
• Add the lamb necks, and pour the rest of the sauce over top.
• Cover and cook on low 8 hours.

LAMB AND RED WINE STEW

Steps:

• Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
• Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.

LAMB STEW

Steps:

• Preheat the oven to 350°F.
• Trim any fat from meat and cut into large cubes.
• Season the flour with salt and pepper and dredge lamb in flour, shaking off excess.
• Heat the oil in a large flameproof casserole and brown the lamb on all sides, adding a little more oil, if necessary.
• Remove with a slotted spoon and drain.
• Add the onions and garlic to the pan and cook for 3-4 minutes or until softened, stirring, frequently.
• Stir in the cinnamon sticks, bell pepper, ginger, and barley; cook over medium heat about 2 minutes.
• Add any remaining flour to the pan and cook 1 minute.
• Stir in the stock and the Worcestershire, grated orange rind, and 3 tbsp of the orange juice; season with salt and pepper and bring to a boil, stirring.
• Return the meat to the pan along with the potatoes and the rutabaga; cover tightly and bake in the oven for 1 hour and 20 minutes or until the meat and vegetables get tender.
• Check the seasoning before serving, and adjust if necessary.

LAMB STEW WITH WHITE BEANS

Steps:

• Toss the lamb with the orange juice, garlic, ginger, and mint in a large bowl. Let marinate, covered, in the fridge for 4 hours.
• Dump the lamb into a colander set over a bowl to catch the marinade. Reserve the liquid. Dry the lamb very well with paper towels; if you don't, the pieces will steam, not sear. Generously season the lamb with salt and pepper.
• Heat the oil in a large pot over medium-high heat until very hot. Working in 3 or 4 batches, sear the lamb pieces, stirring occasionally, until browned, 8 to 10 minutes. Using a slotted spoon, transfer to a bowl. Return all the lamb to the pot, sprinkle with the flour, and stir to combine. Pour in the reserved marinade and the stock. Add the drained soaked beans (if using canned beans, add them in the next step), the carrots, bay leaves, cinnamon, oregano, star anise, coriander seeds, cumin, lemon zest, and lemon juice, cover, and bring to a boil. Reduce the heat to low and simmer for 1¼ hours, stirring occasionally.
• Spoon in the tomatoes and the canned beans, if using. Continue simmering, uncovered if the stew is thin, until the lamb is tender and the beans are soft but still hold their shape, 15 to 20 minutes more. Toss out the bay leaves, cinnamon sticks, and star anise. Take a taste and season the stew with salt and pepper, if needed.
• To serve, ladle into bowls and speckle with parsley.

LAMB STEW AND DUMPLINGS

Steps:

• Heat the oil in a large stock pot or stew pan. Add the lamb and brown all sides
• Add the onion and leeks. Once softened add the vegetables, pearl barley, garlic, herbs and the stock
• Bring to the boil then turn down and leave to simmer with the lid on for around 2 1/2 to 3 hours until meat is 'melt in mouth!' and barley is soft (taste to your liking)
• To Make the DUMPLINGS
• Mix the flour and suet and season to taste
• Add water to bind without making the mix too wet but enough to make into balls
• Divide into 8 - 12 dumplings (depending on how big you like them!) and roll into balls with floured hands
• Add to the stew for the last twenty minutes leaving the lid off the pan so they can rise without being restricted. The residue of flour should thicken the gravy of the stew
• Serve in large bowls with fresh crusty bread to soak up the delicious gravy.
• TOP TIP;
• If you do not want dumplings then thicken the stew with gravy granules or a roux of flour and butter and serve.

LAMB'S NECK POTJIEKOS

Steps:

• Add the cloves, cinnamon, paprika, ginger and garlic to some oil and heat in the potjie pot until fragrant.
• Add the meat and potatoes to the pot, then add layers of onion and pepper.
• Finally, add the tomatoes to the top of the pot, and sprinkle over the coriander.
• Pour the wine over the top and allow to drain through.
• Put the lid on the pot and leave to simmer.
• After half an hour, stir the pot well so that the meat is now on the top.
• Cover again, turn the heat down if necessary, and leave to slow cook for as long as possible.
• Good after two hours, even better the next day.
• Serve with rice - if you have room!