Lamb Stew Ciuba Food

CUBAN-STYLE LAMB STEW

Steps:

• Place the flour, seasoning salt and black pepper in a medium bowl; toss slightly to combine.
• Prepare a large Dutch oven or heavy-bottomed pot.
• Add in oil to cover bottom of the pot over medium-high heat.
• Coat the lamb cubes with flour (shake off any excess flour) then brown in hot oil in two batches; transfer the browned lamb to a plate.
• Add in the onion and cook for about 4-5 minutes, then add in garlic, cook for 1 minute.
• Add in carrots, celery, mushrooms (if using) brown sugar, thyme, crushed red pepper flakes and spices; cook stirring for 2 minutes.
• Add in wine, broth and browned lamb; mix to combine.
• Simmer, covered for about 3 hours, stirring occasionally until thickened and the lamb is very tender.
• Season with salt to taste and more black pepper if desired.

LAMB STEW WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.

LAMB STEW CIUBA

Steps:

• In a bowl toss lamb with seasoned flour until well coated. In a 4- to 6-quart heavy saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown lamb in 2 batches, transferring to another bowl. In pan cook onion and garlic in remaining tablespoon oil over moderate heat, stirring, until softened. Add carrots, celery, brown sugar, thyme, spices, and salt and pepper to taste and cook, stirring, 1 minute. Add wine, broth, and lamb. Simmer stew over low heat, partially covered, stirring occasionally, 2 1/2 hours, until thickened and lamb is very tender.
• Serve stew over couscous or noodles.

LAMB STEW/ESTOFADO DE CORDERO

Steps:

• Heat large Dutch oven and add oil. When very hot add lamb, onion, garlic, celery, carrots. Mix together well and sauté for about 10 minutes, until lamb is browned.
• Add the tomatoes, bay leaf, white wine, and 1/2 cup traditional roux. Season with salt and pepper. Simmer until lamb is tender 1.5 to 2 hours. Serve in bowl with crusty bread.
• Make Traditional Roux: Melt butter in small saucepan. Blend in flour with a whisk and stir over low heat until flour is browned. Add the beef stock, bring to a boil and whisk 3 to 4 minutes. Reduce the heat and simmer another 30 minutes, continuing to stir.

LUBIEH AND LAMB STEW

Steps:

• Brown lamb cubes in ghee.
• To the same pot, add onion and sauté lightly.
• Add garlic and a dash of salt and stir.
• Add cilantro (reserve some for garnish) and sauté for 1 minute.
• Add green beans, cook for 5 minutes.
• Add the tomatoes and stir.
• Add water to cover ingredients and simmer covered until lamb is tender, approximately 20-25 minutes. (You may need to add more water throughout cooking process.)
• Once lamb is tender, add remaining spices.
• Serve on platter over basmati rice and garnish with remaining cilantro.