EASY MOROCCAN LAMB STEW RECIPE
If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.
Provided by Suzy Karadsheh
Categories Entree
Time 2h30m
Number Of Ingredients 16
Steps:
- In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
- In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
- In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
- Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
- Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
- Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
- A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!
Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg
LAMB AND POTATO STEW
My family loves lamb, but I find very few recipes that use it. I picked this one up at the fair and make it quite often. Bake a pan of biscuits...and you have a complete meal!
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large kettle or Dutch oven, combine all ingredients. Cover and bake at 325° for 1-1/2 to 2-1/2 hours or until tender. Discard bay leaves before serving.
Nutrition Facts : Calories 266 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 606mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein.
LAMB STEW RECIPE
This lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 2h40m
Number Of Ingredients 16
Steps:
- In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
- While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
- Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
- Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**
Nutrition Facts : Calories 481 kcal, Carbohydrate 22 g, Protein 28 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 82 mg, Sodium 1276 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
LAMB STEW WITH CIPOLLINE ONIONS AND POTATOES
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour.
- Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Add the onions, potatoes, and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper.
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 POTATOES, CARROTS & PEELED TOMATOES
A simple, quick and delicious lamb stew that you'll want to make for your family again and again. It was also cheap to cook and totally satisfying!
Categories Dinner, Lamb, Stew
Number Of Ingredients 20
Steps:
- To prepare the lamb - Place lamb marinade (See ingredients) onto a plate and mix thoroughly as show in the picture below.
- https://www.ilovemytongue.com/wp-content/uploads/2017/10/lamb-marinade.jpg
- Start coating your lamb pieces (500g) into the mixture and ensure each piece is well coated. Btw...see how much meat I was able to trim from those bones....UNREAL!
- https://www.ilovemytongue.com/wp-content/uploads/2017/10/coated-lamb-pieces.jpg
- Heat a pan on medium high heat and add olive oil (1 tbsp) . Start pan frying the marinaded lamb pieces (prepared in step 2) until golden brown. This will help elevate the flavors from the lamb. Once done, place lamb pieces on kitchen towel to drain off excessive fat. Set aside and keep the same pan with oil on the stove for the vegetables.
- https://www.ilovemytongue.com/wp-content/uploads/2017/10/pan-fry-lamb-pcs.jpg
- To prepare the vegetables - Turn pan onto medium high heat, place brown onion (1 qty - diced) into the pan. Cut medium potatoes (2 qty), carrots (2 pcs), celery (1 qty) into desired sizes and place them into the same pan. Add in cumin powder (1 tsp) and stir fry for approx. 6 mins.
- https://www.ilovemytongue.com/wp-content/uploads/2017/10/pan-fry-vegetables.jpg
- To cook the stew - Once vegetables are done, transfer everything from the pan into a pot and place on the same stove on medium heat. Add stew pot marinade (See ingredients) into the pot and stir fry content for about 1 min.
- Open can of peeled tomatoes and pour the whole can into the same pot. Stir fry for 1 min. Add sauteed lamb pieces (prepared in step 3) and pour in water (3 cups).
- https://www.ilovemytongue.com/wp-content/uploads/2017/10/stew-content.jpg
- Turn to high heat until stew is boiling. Then turn to low heat and allow to simmer for about 40 mins. Your lamb stew with potatoes, carrots and tomatoes is now ready to serve. Enjoy!
LAMB STEW WITH TOMATOES, CHICKPEAS AND SPICES
North African spices with a basic meat stew recipe from Cook's Illustrated The Best Recipe (aka The Kitchen Bible). I made this for a holiday party to break in my new cast iron dutch oven and everyone loved it. I needed a hotter oven after 2 hours and the lamb wasn't tender yet, but I moved it to the stovetop (covered) and simmered it for another 40 minutes or so and it became wonderfully tender, yet not stringy or dry. I got nothing but raves (and very few leftovers!) on this one! Notes: I used 1.5 cans each of diced tomatoes and chick peas. I browned the lamb in three batches instead of two to keep from overcrowding my 5 qt. dutch oven. Kept warm all afternoon by simmering on the stove on low. I used fresh ginger (about 1 Tbl) and no parsley or cilantro. Could have probably used a bit of salt at the end.
Provided by huskiebear
Categories Stew
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 250.
- Toss lamb with salt and pepper. Heat 2 Tbls oil in dutch oven over medium high heat. Brown lamb on all sides in two batches. Set aside on plate.
- Add onions to Dutch oven and saute until softened. Add garlic and cook an additional 30s.
- Stir in flour and cook until lightly colored (1-2 min).
- Add stock and deglaze pan.
- Add tomatoes and spices and bring to simmer before adding lamb and returing to simmer.
- Cover and place in oven until meat is almost tender (1 3/4 - 2 1/4 hours).
- Add chickpeas and return to oven until meat is tender and chicpeas are heated through (about 15 min).
- Can be cooled, covered and refrigerated up tp 3 days before reheating on stovetop.
- Stir in parsley, discard bay leaves and adjust seasoning just before serving.
Nutrition Facts : Calories 606.5, Fat 42.8, SaturatedFat 16.6, Cholesterol 122.6, Sodium 821.5, Carbohydrate 22, Fiber 4, Sugar 3.1, Protein 33
IRISH-STYLE LAMB STEW
Authentic Irish-style stew made with lamb, potatoes and carrots.
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
- Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 27.4 g, Cholesterol 58 mg, Fat 12.5 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 5 g, Sodium 115.6 mg, Sugar 5.1 g
LAMB STEW WITH POTATOES AND CARROTS
Provided by Christopher Idone
Categories dinner, one pot, main course
Time 4h30m
Yield Six to eight servings
Number Of Ingredients 13
Steps:
- Preheat oven to 275 degrees.
- In a large skillet melt two tablespoons of butter with one tablespoon of oil over high heat. Season one-third of the lamb pieces with the salt and pepper and brown the meat on all sides until lightly crusted, about 10 minutes. Place the browned meat pieces in a large casserole or Dutch oven and reserve. Pour off the fat from the skillet. Add one cup of stock and bring to a boil and deglaze the pan by scraping up the brown bits from the bottom of the pan. Pour the boiled stock into the casserole and repeat the process two more times until the meat and three cups of stock have been used.
- Add the remaining cup of stock to the casserole. Add the sage and Scotch and cover and bake for one-and-a-half hours. Allow to cool to room temperature. Cover and refrigerate for 24 hours.
- Preheat the oven to 300 degrees and remove the casserole from the refrigerator. Skim off the residue of cold fat and place the casserole, covered, in the oven and bake for 30 minutes while you prepare the vegetables.
- In a pot of lightly salted boiling water, cook the potatoes for 10 minutes or until slightly resistant when pierced with a knife. Remove the potatoes with a slotted spoon and set aside. Add the carrots to the boiling water and cook for four minutes or until slightly resistant when pierced with a knife. Drain and set aside. When the stew has baked for 30 minutes, add the partially cooked potatoes and carrots to the stew for an additional 30 minutes.
- Meanwhile, trim the pearl onions and cut an "X" at the base of each. Bring a pan of lightly salted water to a boil. Add the onions and cook until tender, about eight minutes. Drain and rinse the onions under cold running water. Drain again and remove the outer skins. Set aside.
- Peel the turnips and cut in half and into one-quarter-inch wedges. Bring a saucepan of lightly salted water to a boil. Add the turnip wedges and cook until crisp tender, about four minutes. Drain and rinse under cold running water. Drain again and set aside.
- In a medium saute pan, melt the remaining two tablespoons of butter over medium heat and add the onions and turnips. Sprinkle with the sugar and continue to cook until the onions and turnips are golden and caramelized, tossing often. About 10 to 15 minutes.
- Ladle the stew meats, potatoes and carrots onto heated plates or soup plates with some of the sauce. Divide the onions and turnips among the plates and sprinkle with the chopped parsley. Serve immediately.
Nutrition Facts : @context http, Calories 1055, UnsaturatedFat 38 grams, Carbohydrate 35 grams, Fat 78 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 34 grams, Sodium 1502 milligrams, Sugar 9 grams, TransFat 1 gram
More about "lamb stew with potatoes carrots peeled tomatoes food"
IRISH LAMB SHOULDER STEW (WITH POTATOES AND CARROTS)
From whereismyspoon.co
5/5 (5)Total Time 2 hrs 5 minsCategory StewsPublished Feb 16, 2021
IRISH LAMB STEW WITH BABY YUKON POTATOES - SIDECHEF
From sidechef.com
BEST LAMB STEW RECIPE - HOW TO MAKE LAMB STEW - DELISH
From delish.com
LAMB STEW WITH TOMATOES AND POTATOES RECIPE | EAT SMARTER USA
From eatsmarter.com
LAMB STEW - PATTY SAVEURS
From pattysaveurs.com
LAMB STEW WITH POTATOES AND VEGETABLES RECIPE - THE …
From thespruceeats.com
LAMB AND POTATOES STEW RECIPE | CHEFDEHOME.COM
From chefdehome.com
LAMB STEW WITH CARROTS RECIPE | EAT SMARTER USA
From eatsmarter.com
INSTANT POT LAMB STEW - 1 POT MEAL WITH CARROTS AND POTATOES
From tastyoven.com
LAMB STEW - TASTE OF BEIRUT
From tasteofbeirut.com
LAMB STEW WITH NEW MINI POTATOES | HEART AND STROKE FOUNDATION
From heartandstroke.ca
LAMB STEW WITH POTATOES, CARROTS & TOMATOES - I LOVE MY TONGUE
From ilovemytongue.com
10 BEST ROAST LAMB WITH POTATOES AND CARROTS RECIPES - YUMMLY
From yummly.com
LAMB STEW WITH FENNEL, POTATOES, LEEK AND CARROTS - BOSSKITCHEN
From bosskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love