LAMB STEW WITH LEMON AND FIGS
To me this like a meal in North Africa. It's homey and exotic at the same time and something special. The mint yogurt is a personal option. This is a make ahead dish (up to two days)and the best side is couscous.
Provided by Annacia
Categories Stew
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Set strainer lined with double layer of cheesecloth over medium bowl.
- Place yogurt in strainer; cover and chill 3 to 5 hours to drain.
- Transfer yogurt to small bowl.
- Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.).
- Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
- Sprinkle lamb with salt and pepper.
- Heat 2 tablespoons oil in heavy large pot over medium-high heat.
- Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch.
- Transfer lamb to large bowl.
- Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat.
- Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes.
- Add lemon, garlic, ginger, cinnamon, and cayenne.
- Stir 1 minute.
- Add saffron mixture; stir, scraping up browned bits.
- Add tomatoes with juice, figs, and lamb with any juices to pot.
- Stir to coat.
- Add 2 1/2 cups broth.
- Bring stew to boil.
- Reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours.
- Season to taste with salt and pepper (Can be made 2 days ahead.
- Cool slightly.
- Refrigerate uncovered until cold, then cover and chill, skim off any fat.).
- Bring stew to simmer, thinning with more chicken broth if necessary.
- Divide stew among 6 plates; top each serving with dollop of minted yogurt.
Nutrition Facts : Calories 1030.3, Fat 72.1, SaturatedFat 29.6, Cholesterol 216.1, Sodium 416.2, Carbohydrate 41.6, Fiber 6.4, Sugar 27.3, Protein 56.3
LAMB STEW WITH LEMON AND FIGS
Easy, delicious and healthy lamb stew with lemon and figs recipe from SparkRecipes. See our top-rated recipes for lamb stew with lemon and figs.
Categories Beef/Pork Other Other Beef/Pork Low Carb Low Carb Beef/Pork Dinner Beef/Pork Dinner
Yield 6
Number Of Ingredients 15
Steps:
- Set strainer lined with double layer of cheesecloth over medium bowl. Place yogurt in strainer; cover and chill 3 to 5 hours to drain. Transfer yogurt to small bowl. Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.)
- Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
- Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to large bowl. Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat. Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add lemon, garlic, ginger, cinnamon, and cayenne. Stir 1 minute. Add saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, figs, and lamb with any juices to pot. Stir to coat. Add 2 1/2 cups broth.
- Bring stew to boil. Reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours. Season to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill.)
- Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; top each serving with dollop of minted yogurt. Place wedge of Crispy Noodle Cake alongside each and serve.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
LAMB STEW WITH LEMON AND FIGS
Steps:
- Sprinkle the lamb with salt and black pepper. Heat 2 tablespoons of oil in a heavy large pot over medium to high heat. Working in batches, cook the lamb cubes until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb into a large bowl. Pour all but 1 tablespoon of fat from the pot (or add 1 tablespoon of oil if dry). Heat the pot over medium heat. Add onions, sprinkle with salt and black pepper. Saute until golden brown, about 5 minutes. Add lemon, garlic, ginger, cinnamon, corianger, cayenne. Stir for about 1 minute. Add saffron mixture and stir. Add tomatoes with the juice, figs and lamb with any juices to the pot. Stir to coat. Add chicken broth. Bring the stew to a boil. Reduce the heat to medium-low, cover and let simmer until the meat is tender, about 1-1.5 hours. Season to taste with salt and pepper. About 5 minutes before turning the heat off, add 2 teaspoons of sugar to the pot. Garnish with chopped mint before serving.
LAMB STEW WITH LEMON AND THYME
This stew can, surprisingly, be made in just over an hour if you're efficient. Adapted from a recipe by Nick Kindlesperger at Serious Eats. http://bit.ly/fkGQ5w
Provided by DrGaellon
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pat lamb dry with paper towels. Toss lamb cubes with flour in medium-sized bowl. Shake off excess flour and set aside on a wire rack.
- Pour oil into Dutch oven set over medium-high heat. When oil is shimmering, add lamb. Cook lamb until browned on each side, about eight minutes total. Remove lamb to a plate and set aside.
- Add shallots, leeks, garlic, and thyme to Dutch oven. Cook, stirring often, until leeks are lightly browned, about four minutes.
- Add stock, white wine, lemon juice, and lemon zest to pot. Scrape up any browned bits from bottom of Dutch oven with wooden spoon. Season with a pinch of salt and pepper, and return lamb to Dutch oven.
- Turn heat to high and bring to boil. Reduce heat to a simmer, and partially cover. Cook, stirring frequently, until lamb is very tender, 45 minutes to an hour.
- Season to taste with salt and pepper. Sprinkle with chopped parsley and serve with boiled potatoes.
LAMB STEW WITH LEMON AND THYME
Provided by Moira Hodgson
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cut the lamb into one-and-a-half-inch cubes and trim off the fat. Pat the cubes dry with paper towels and sprinkle with flour.
- Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
- Remove and add the shallots, leeks, garlic and thyme. Brown lightly and return the lamb cubes to the casserole.
- Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel. Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low. Place the cover on the pan slightly askew.
- Cook for 45 minutes to an hour, until the lamb is tender. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 17 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 628 milligrams, Sugar 4 grams, TransFat 0 grams
LAMB STEW WITH LEMON AND FIGS
Steps:
- Set strainer lined with double layer of cheesecloth over medium bowl. Place yogurt in strainer; cover and chill 3 to 5 hours to drain. Transfer yogurt to small bowl. Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.)
- Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
- Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to large bowl. Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat. Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add lemon, garlic, ginger, cinnamon, and cayenne. Stir 1 minute. Add saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, figs, and lamb with any juices to pot. Stir to coat. Add 2 1/2 cups broth.
- Bring stew to boil. Reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours. Season to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill.)
- Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; top each serving with dollop of minted yogurt. Place wedge of Crispy Noodle Cake alongside each and serve.
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LAMB STEW WITH LEMON AND FIGS RECIPE - BON APPéTIT
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- Set a strainer lined with a double layer of cheesecloth over a medium bowl. Place yogurt in strainer; cover and chill 3–5 hours to drain. Transfer yogurt to a small bowl. Stir in mint; season with salt and pepper.
- Place ½ cup warm water and saffron in another small bowl; let stand at least 20 minutes to infuse.
- Sprinkle lamb with salt and pepper. Heat 2 Tbsp. oil in a heavy large pot over medium-high. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to a large bowl. Pour all but 1 Tbsp. fat from pot (or add 1 Tbsp. oil if dry); heat pot over medium. Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add lemon, garlic, ginger, cinnamon, and cayenne. Stir 1 minute. Add reserved saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, figs, and lamb with any juices to pot. Stir to coat. Add 2½ cups broth.
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