Lamb Stew With Cipolline Onions And Potatoes Food

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.

PERUVIAN LAMB STEW SECO DE CORDERO

Steps:

• In a mortar and pestle or food processor, pound the garlic, salt, cumin, and black pepper to a paste. Mix in the vinegar, and then blend in the olive oil. Transfer the mixture to a large shallow earthenware dish, and place the lamb in the marinade, turning to evenly coat all the chunks. Marinate at room temperature for 2 to 3 hours.
• Remove the lamb from the marinade with a slotted spoon, reserving 1/2 cup of the marinade. In a large heavy casserole, heat the 3 tablespoons olive oil over high heat. Brown the lamb, turning with tongs to sear all sides evenly. This will take about 20 minutes (if the lamb does not fit all in one layer, brown in 2 batches, otherwise the meat will steam rather than sear). Transfer the lamb to a plate with a slotted spoon and set aside. Reduce the heat to medium-high and add the jalapenos, onions, and salt. Saute, stirring frequently, for about 10 minutes, or until the onions are golden. Add the beer and lower the heat so that the liquid is simmering. Cook for about 15 minutes, or until all of the beer has evaporated. Return the browned lamb, along with the accumulated juices from the plate, to the pan. Add the stock and stir to mix. Bring up to a boil, then reduce the heat and simmer the dish, covered, for about I hour and 20 minutes, or until the meat is tender.
• Add the potatoes, cover the pan again and cook for about 20 minutes more, or until the potatoes are tender (you may need to add a little more stock or water to keep them from scorching). Add the reserved 1/2 cup of the marinade and the cilantro, stir to mix, and cook for 1 minute more. Serve from the casserole.

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 WITH LEEKS AND POTATOES

Steps:

• Pat the lamb pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. Remove to a bowl with a slotted spoon. Pour off the fat.
• Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
• Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
• Add potatoes and cook until they are tender. If more liquid is needed, add hot chicken stock or water. Correct seasoning, add parsley and serve.