Lamb Stew With Currants Food

LAMB STEW WITH CURRANTS

Steps:

• Seaon lamb stew meat with salt and pepper and sear in a heavy iron skillet.
• Saute all ingredrients until wine in a deep casserole for long enough to soften onions.
• Add the lamb pieces once they are well browned all over.
• Add wine and orange juice and allow to reduce to 1/4
• Add chicken stock to casserole and allow stew to simmer for an hour and a half
• Add celery and carrots and simmer for another 15 minutes.

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 STEWED WITH TOMATO AND DRIED FRUIT

Steps:

• In a large heavy bottomed pot, over medium-high heat, add 1/2 the olive oil and heat. When the oil is hot, brown the lamb. Add the onions and saute until soft. Add the tomatoes and all of the dried fruit. Season generously, to taste, with salt, pepper, cinnamon stick and spice blend. Simmer on a medium heat for about 1 to 1 1/2 hours, or until very tender.;
• Combine all ingredients in a mixing bowl. Season with salt and pepper. Garnish the lamb with a tablespoon of yogurt.;
• 1 tablespoon cumin seed
• 2 tablespoons cardamom seed
• 2 tablespoons coriander
• 1 tablespoon paprika
• 1 tablespoon black peppercorn
• 2 cinnamon sticks
• 1 tablespoon ground nutmeg
• 1 tablespoon cloves
• In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool. Grind in a coffee grinder to a fine power.

TRADITIONAL LAMB STEW

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

LAMB STEW WITH TURKISH FLAVORS

Steps:

• Pat lamb dry and season with 1 teaspoon salt and 3/4 teaspoon pepper. Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown lamb on all sides in 3 batches until golden-brown, 4 to 5 minutes per batch, transferring to a plate with a slotted spoon.
• Add onions to pot and cook, stirring occasionally, until golden-brown, about 8 minutes. Add garlic and cook, stirring, 1 minute. Stir in vinegar and cook, scraping up brown bits, until vinegar has evaporated, 1 to 2 minutes.
• Return lamb with meat juices to pot. Stir in stock, chickpeas, preserves, and spices (including Maras and Urfa pepper) and simmer, uncovered, stirring occasionally, 1 hour.
• Peel potatoes and cut into 1/2-inch pieces. Add to stew (after 1 hour) and simmer, uncovered, until potatoes and lamb are tender, about 30 minutes more. Remove from heat and stir in currants, oregano, and lemon juice. Season with salt.
• Serve sprinkled with additional Maras and Urfa pepper.

CURRIED STEW WITH LAMB

Steps:

• In a medium bowl, combine yogurt and garlic. Stir in the lamb cubes until coated. Cover, and refrigerate overnight.
• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside.
• Heat oil in a large skillet over medium high heat. Saute onions until tender. Stir in marinated lamb mixture. Season with cloves, ginger, cumin, cayenne and curry powder. Stir in raisins, reduce heat, and simmer for 2 hours. Stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.

LAMB STEAKS WITH TOMATO & COURGETTE CRUSH

Steps:

• Chop the courgettes into large chunks, then boil or steam until tender, about 5 mins. Tip into a colander and lightly press out as much liquid as possible using a potato masher or fork, then chop the courgettes into smaller pieces.
• Heat the oil in a pan, add the garlic and tomatoes, then fry briefly until the tomatoes are just softening. Stir in the courgettes and heat through, then add the chopped parsley or coriander and stir through. Keep warm.
• Season the lamb steaks and grill for 3-4 mins each side. Serve with the tomato & courgette crush on the side.

CURRIED LAMB STEW

Steps:

• In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.