Lubieh And Lamb Stew Food

LUBEE (LEBANESE GREEN BEANS AND LAMB)

Steps:

• Heat butter and olive oil in frying pan over medium-high heat. Add lamb and onions and cook until lamb begins to brown and onion begins to turn translucent.
• Stir in garlic, cinnamon, salt and pepper. Reduce heat to low.
• Stir in green beans. Add tomatoes, tomato sauce and water. Cover pan and cook over low heat about 1 hour, or until lamb is tender.
• Serve over cooked rice.

LAMB STEW

Steps:

• Heat oil in dutch oven over medium heat.
• Add onion and saute until translucent.
• Add garlic and saute 2 minutes.
• Add meat and cook 10 minutes until brown.
• Add water and wine.
• Cover, reduce heat, and simmer 1 hour.
• Cut carrots and potatoes into chunks.
• Quarter mushrooms.
• Add rest except herbs.
• Cover.
• Cook medium heat for 30 minutes.
• Add herbs.
• Simmer 2 minutes.

LUBIEH AND LAMB STEW

Steps:

• Brown lamb cubes in ghee.
• To the same pot, add onion and sauté lightly.
• Add garlic and a dash of salt and stir.
• Add cilantro (reserve some for garnish) and sauté for 1 minute.
• Add green beans, cook for 5 minutes.
• Add the tomatoes and stir.
• Add water to cover ingredients and simmer covered until lamb is tender, approximately 20-25 minutes. (You may need to add more water throughout cooking process.)
• Once lamb is tender, add remaining spices.
• Serve on platter over basmati rice and garnish with remaining cilantro.

HEARTY LAMB STEW

Steps:

• Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
• Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.

APRICOT AND LAMB STEW

Steps:

• Heat oil and butter and brown meat cubes.
• Add onion, garlic and cinnamon and stir fry continuously.
• Add curry powder and turmeric and stir fry for 2 minutes.
• Season with salt and pepper.
• Add bay leaf, meat stock, jam and lemon juice.
• Reduce heat, cover and simmer until the meat is tender (about 1 hour).
• Add apricots and simmer for about 15 minutes.
• Remove bay leaf and serve with rice.

EASY LAMB STEW

Steps:

• Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
• Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.

TIBS -- ETHIOPIAN LAMB STEW

Steps:

• In a medium mixing bowl, combine lamb, onion and jalepeno.
• Add 3/4 cup of red wine and mix well.
• Cover and refrigerate for one to two hours.
• In a small saucepan, combine butter, turmeric, garlic and cardamom.
• Bring to a boil.
• With a skimmer or large spoon, remove any impurities which come to the surface.
• Carefully pour only the clarified butter into a clean container, discarding the rest.
• In a small saucepan over low heat, combine one tablespoon of the clarified butter with the chili powder.
• Stir for about one minute; do not allow the butter to burn.
• Add 1/2 cup of red wine.
• Remove from heat and pour chili sauce into serving bowl.
• Using a slotted spoon, remove lamb from marinade and drain lamb on paper towels.
• Reserve marinade.
• Place a large iron skillet over medium-high heat until very hot.
• Add two tablespoons clarifed butter.
• Add lamb and saute until lamb is seared on all sides.
• Add marinade to pan and continue stirring until lamb is cooked through, about two to three minutes.
• Season with salt, pepper and rosemary.
• Allow liquid in pan to reduce slightly.
• Serve lamb and pan juices in individual bowls, accompanied by chili dipping sauce and Injera, with which to scoop up the meat.

GHORMEH SABZI - PERSIAN GREEN STEW

Steps:

• Trim meat and cut into 3/4" cubes.
• Fry onion over medium heat in half of the oil until golden.
• Add turmeric and fry for 2 more minutes.
• Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown.
• Reduce heat.
• Add water, drained kidney beans, salt and pepper to taste.
• Cover and simmer gently for about an hour or until meat is tender.
• Fry potatoes over high heat in the remaining oil until lightly browned.
• Add to sauce, leaving oil in the pan.
• Cover and simmer for 10 minutes.
• Add prepared vegetables to frying pan and fry over medium heat until wilted.
• Add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes.
• Adjust seasoning and serve with white rice.

ARMENIAN PUMPKIN AND LAMB STEW

Steps:

• Cut the pumpkin into 2 to 3 inch chunks, leaving skin on. Brush with oil & roast at 400 degrees F skin side up about 30 minutes until softened & browned. Remove from oven & set aside to cool.
• Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill
• or coffee grinder. Grind until smooth. Set aside. Head a tblsp of oil
• in large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with
• the spice mixture. Seer over medium heat until lightly browned, about 3-5
• minutes. Remove the lamb from the pan and set aside.
• Add the onion and garlic to the pan. Saute, stirring frequently, until translucent, about 5 minutes. Add the carrots, celery root, tomatoes, and acorn squash. Add the broth. Return lamb to the pan. Partly cover and gently simmer until the lamb is tender, about 1 1/2 to 2 hours.
• While the stew is simmering, peel the skin from the roasted pumpkin & add to the stew in the last 1/2 hour of cooking.
• Season to taste with salt and pepper.
• Cook the rice according to package directions, set aside.
• Divide the rice among warmed bowls. Ladle the stew over the rice. Garnish with coriander and parsley. Serve immediately.