LAMB STEW WITH TURNIPS AND SWEDES
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the shoulder meat into 1 1/4-inch cubes and trim off the large chunks of fat. Place the fat in a heavy pan or Dutch oven over medium low heat and cook until the fat runs out, about 5 minutes. Discard any solid bits of fat that remain.
- Season the meat with salt and pepper and add to the hot fat. Brown meat on all sides, working in batches if necessary, about 5 minutes per batch. Transfer browned meat to a casserole. Add the onions, leeks, swedes, and turnips to the pot, season with salt and pepper, and brown lightly in the fat. Add the vegetables to the casserole. Pour the stock into the pan, bring to a boil, and stir to dissolve the caramelized bits. Pour into the casserole. Lay the potatoes over the vegetables in the casserole, season with salt and pepper, and bring to a boil over the stove.
- Cover the casserole, reduce heat to medium-low, and simmer until the lamb is tender and vegetables are cooked, stirring occasionally, about 1 hour.
- When stew is cooked, pour off cooking liquid into a clean saucepan. Skim off any excess fat and bring liquid to a simmer. In another saucepan, make a roux by melting the butter, then whisking in the flour until it forms a smooth paste. Cook roux over low heat for 2 minutes. Add roux to cooking liquid, whisking until thickened slightly. Add parsley and chives, taste for seasoning, and pour back over casserole. Bring casserole back up to a simmer and serve immediately.
LAMB AND TURNIP STEW WITH STOUT
Steps:
- Coat a wide, large heavy-bottomed pot with oil and heat over high heat. Toss 1/2 of the lamb cubes generously with salt and half of the flour. Add immediately to the hot oil and brown well on all sides. When the lamb is really brown on all sides, remove it from the pot and reserve. If the oil begins to smoke, lower the heat and continue. Repeat this process with the remaining lamb and flour. Put all the browned lamb on a plate.
- Remove the excess oil from the pot, add a little fresh oil and heat it over medium-high heat. Add the onions and celery and season with salt. Cook until the onions start to soften and are very aromatic, about 7 to 8 minutes. Add the turnips, stir to combine and cook for 2 to 3 minutes. Return the lamb to the pan and add the tomato puree, stout, marjoram, and bay leaves. Stir to combine, taste for seasoning and adjust, if needed. Bring the liquid to a boil, then reduce the heat it to a simmer. Cover the pot halfway with a lid and simmer the stew for about 1 1/2 to 2 hours, checking and stirring occasionally. Remove the lid during the last 15 to 20 minutes of the cooking time to allow the liquid to reduce and thicken. Taste and adjust the seasoning, if needed (it probably will). When it's done, the lamb will be tender and full-flavored but not falling apart or stringy. Discard the bay leaves and transfer to a serving bowl. Garnish with parsley and serve.
- That's a great craic!
SWEDISH LAMB STEW WITH DILL SAUCE
Categories Milk/Cream Herb Lamb Stew Dinner Vinegar Carrot Spring Winter Dill Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot. Bring to boil over medium-high heat, skimming off foam. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Strain broth into medium saucepan. Boil until reduced to 21/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
- Melt butter in medium saucepan over medium heat. Add flour and whisk 1 minute. Whisk in 2 1/3 cups reduced broth. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill. Simmer 3 minutes to blend flavors. Stir in cream and lamb and simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to serving bowl.
LAMB, TURNIP & CELERIAC HOTPOT
Lamb neck is a hugely underused cut, topped with sliced, seasonal root veg, this winter staple is ideal for a budget-conscious family meal or dinner party main
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 4h30m
Number Of Ingredients 15
Steps:
- First, make the spice blend. Combine all the ingredients together in a spice grinder with 1 tbsp salt and blend to a fine paste. Alternatively, crush each ingredient with a pestle and mortar and combine to form a paste. Rub the paste onto the lamb fillets then leave in the fridge to marinate overnight.
- Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp of the oil in a large flameproof casserole dish until smoking. Sear the lamb fillets in batches until evenly browned on all sides, then set aside on a plate. Good caramelisation on the meat will give it more flavour.
- Wipe the pan clean with kitchen paper, then add the remaining oil. Once hot, add the shallots and cook over a medium-high heat, turning occasionally, until browned, about 5 mins. Once browned, add the flour and cook for 1 min to remove any floury taste.
- Add the garlic and lamb stock to the casserole dish and bring to the boil, then return the lamb necks to the pan along with the merguez sausages. Cover with a tight-fitting lid and cook for 2 hrs. Can be braised a day ahead and left to cool.
- Remove the hotpot from the oven and place overlapping slices of turnip and celeriac on top, pressing the first couple of layers into the sauce to absorb all of the delicious juices. Return the hotpot to the oven for 11/2 hrs until bubbling and golden. Serve at the table with mashed potato and pickled red cabbage.
Nutrition Facts : Calories 618 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 42 grams protein, Sodium 4.1 milligram of sodium
LAMB STEW AND DUMPLINGS
Perfect for those cold winter nights!
Provided by samwillis01
Time 3h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a large stock pot or stew pan. Add the lamb and brown all sides
- Add the onion and leeks. Once softened add the vegetables, pearl barley, garlic, herbs and the stock
- Bring to the boil then turn down and leave to simmer with the lid on for around 2 1/2 to 3 hours until meat is 'melt in mouth!' and barley is soft (taste to your liking)
- To Make the DUMPLINGS
- Mix the flour and suet and season to taste
- Add water to bind without making the mix too wet but enough to make into balls
- Divide into 8 - 12 dumplings (depending on how big you like them!) and roll into balls with floured hands
- Add to the stew for the last twenty minutes leaving the lid off the pan so they can rise without being restricted. The residue of flour should thicken the gravy of the stew
- Serve in large bowls with fresh crusty bread to soak up the delicious gravy.
- TOP TIP;
- If you do not want dumplings then thicken the stew with gravy granules or a roux of flour and butter and serve.
LAMB SHANKS WITH PARSNIPS, CARROTS AND POTATOES
This is a great recipe for lamb shanks, it's total comfort food at it's best, the juice from this is so good, if you like lots of juice then add in a little more water or broth, and adjust all ingredients to taste.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Season the lamb with seasoning salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add in the shanks and brown on both sides (this should take about 10-12 minutes).
- Transfer the browned shanks to a bowl.
- Add in the onion, celery, rosemany, oregano and 10-12 minutes or until the veggies are golden.
- Add in the garlic and saute for 1 minute.
- Add in the tomatoes with juice, water, broth and wine and return the lamb back to the pot (pressing the lamb into the juices with a fork or spoon) bring to a boil, reduce heat to low, cover and simmer about 2 hours or until the lamb are Just tender.
- Add in the potatoes, carrots, olives and parsnips and simmer for another 30 minutes, or until tender.
- After the 30 minutes of cooking season with salt and pepper.
- Using a slotted spoon remove the lamb and veggies to a large platter.
- Boil the juices for about another 5 minutes or until thickened, season again with black pepper.
- Spoon the sauce over the lamb and veggies.
Nutrition Facts : Calories 1043.7, Fat 45.9, SaturatedFat 15.5, Cholesterol 242.1, Sodium 544.5, Carbohydrate 62.4, Fiber 10.6, Sugar 10.5, Protein 79.5
IRISH LAMB STEW
I adopted this recipe as a RecipeZaar orphan, and have made a few changes to suit my own taste. This is a nice, simple stew; perfect for making the most of the good quality local lamb.
Provided by Jenny Sanders
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut lamb into cubes.
- Peel and roughly chop the shallots, and slice and rinse the leek.
- Peel and dice the potatoes, carrots and rutabaga.
- Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan.
- Add shallots, leeks and garlic to the pan and cook for a few minutes.
- Sprinkle the flour over the shallots and stir until mixture browns.
- Gradually add stock while stirring.
- Return meat to saucepan.
- Add salt, pepper, rosemary and bay leaves.
- Cover and simmer until meat is almost tender, about 30 minutes.
- Add the carrots and turnips, and cook for 10 minutes.
- Add the potatoes and cook for 20 minutes longer.
- About 10 minutes before you are ready to serve the stew, add the peas and simmer for 5 to 10 minutes.
- If you are expecting to have leftovers, it's best to divide the stew beforehand and add the peas (in proportion) only to the part being served. Reheat the remaining stew and add the remaining peas just before serving.
Nutrition Facts : Calories 471.9, Fat 13.9, SaturatedFat 3.4, Cholesterol 73.7, Sodium 1275.8, Carbohydrate 52.8, Fiber 10.9, Sugar 13.1, Protein 34.7
More about "lamb stew with turnips and swedes food"
IRISH LAMB AND TURNIP STEW RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Category StewsServings 8Total Time 3 hrs
- In a large enameled cast-iron casserole, heat the 3 tablespoons of oil until shimmering. Season the lamb with salt and pepper. Working in 3 batches, cook the lamb over moderate heat until browned all over, about 8 minutes per batch. Transfer to a large plate. Add the onions to the casserole and cook over moderate heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes; transfer to the plate.
- Remove the casserole from the heat and add enough oil to make 6 tablespoons of fat. Whisk in the flour, then return the casserole to the heat. Add the wine and bring to a simmer over moderate heat, scraping the bottom of the casserole. Stir in 4 cups of water along with the stock and whisk until smooth and simmering, then add the lamb and onion mixture and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the lamb is tender, about 1 hour and 45 minutes.
- Add the turnips, carrots and potatoes to the casserole and cook until tender, about 30 minutes. Stir in the heavy cream; season with salt and pepper. Ladle the stew into bowls and garnish with chopped parsley and mint. Serve with crusty bread.
LAMB STEW WITH TURNIPS AND SWEDES - BIGOVEN
From bigoven.com
Reviews 1Servings 4Cuisine AmericanCategory Drinks
LAMB STEW WITH TURNIPS
From flagcsarecipes.blogspot.com
LAMB STEW WITH BABY TURNIPS RECIPE / RIVERFORD
From riverford.co.uk
IRISH LAMB AND TURNIP STEW | PUNCHFORK
From punchfork.com
IRISH STEW RECIPE LAMB CHOPS - PAM DAWBER KIDS
From pam-dawber-kids.blogspot.com
TFSOS
From tfsos.info
TRADITIONAL SLOW COOKER IRISH LAMB STEW RECIPE
From thespruceeats.com
WHY ARE THE LAMBS EATING TURNIPS? - SHEPHERD SONG FARM
From shepherdsongfarm.com
WINTER FRUITY LAMB STEW RECIPE : MOROCCAN-STYLE VEGETABLE ...
From icecream-scoop.blogspot.com
BEEF, CARROT AND TURNIP STEW - THYME FOR COOKING
From thymeforcookingblog.com
LAMB AND TURNIP STEW WITH STOUT - BIGOVEN.COM
From bigoven.com
GOOD OLD-FASHIONED LEFTOVER LAMB STEW - FUSS FREE FLAVOURS
From fussfreeflavours.com
LAMB STEW WITH TURNIPS AND SWEDES RECIPE
From cookdojo.com
SWEDE RECIPE
From crecipe.com
IRISH STEW RECIPE LAMB CHOPS - HAMBURGER DONE TEMP
From hamburger-done-temp.blogspot.com
IRISH LAMB & TURNIP STEW RECIPE - FOOD NEWS
From foodnewsnews.com
LAMB STEW WITH TURNIPS AND SWEDES RECIPES
From tfrecipes.com
LAMB STEW RECIPE - FRENCH NAVARIN - EASY FRENCH FOOD
From easy-french-food.com
HOW TO COOK SWEDE TURNIPS (RUTABAGA) WITH RECIPES
From delishably.com
SHALJAM GOSHT / TURNIP AND LAMB STEW – CRAVING FOOD IN DOHA
From cravingfoodindoha.wordpress.com
LAMB STEW WITH TURNIPS AND SWEDES – RECIPES NETWORK
From recipenet.org
WINTER FRUITY LAMB STEW RECIPE - AUNTIE GIFTS
From auntie-gifts.blogspot.com
LAMB AND TURNIP PIE - FOOD | DRINK | RECIPES
From waitrose.com
LAMB STEW WITH ROOT VEGETABLES RECIPE - FOOD & WINE
From foodandwine.com
TURNIP RECIPES - BBC FOOD
From bbc.co.uk
LAMBS AND TURNIPS - SHEPHERD SONG FARM
From shepherdsongfarm.com
RECIPES FOR SWEDES AND TURNIPS
From tfrecipes.com
LAMB STEW WITH TURNIPS AND SWEDES RECIPE
From crecipe.com
IRISH STEW RECIPE LAMB CHOPS - COMFORTING GIFTS
From comforting-gifts.blogspot.com
SHALGAM (MIDDLE EASTERN TURNIP STEW) - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
WINTER BLUES, LAMB STEW, WITH THESE TURNIPS WHAT TO DO ...
From gourmandistan.com
EASY SWEDE RECIPES - OLIVEMAGAZINE
From olivemagazine.com
IRISH STEW RECIPE LAMB CHOPS - HOMEMADE EASTER BASKET
From homemade-easter-basket.blogspot.com
WINTER FRUITY LAMB STEW RECIPE - APPLE PIE INGREDIENTS
From apple-pie-ingredients.blogspot.com
CHINESE LAMB STEW RECIPE CANTONESE
From tfrecipes.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