Red Chile Lamb Stew Food

IRISH-STYLE LAMB STEW

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.

LAMB AND WINTER VEGETABLE STEW

Steps:

• Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
• Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
• In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
• Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.

SLOW-COOKED RED CHILE TURKEY

Steps:

• Season turkey generously with salt and pepper, then set aside at room temperature.
• Heat oven to 400 degrees. Quickly rinse chiles and pat dry. Put chiles on a baking sheet in one layer and bake just until fragrant and lightly toasted, about 5 to 7 minutes, then cool. (Alternatively, toast chiles in batches in a dry cast-iron pan over medium-high heat, turning them frequently.) Split chiles lengthwise with a sharp knife. Remove and discard stems and seeds (wear gloves if you have sensitive skin).
• Put chiles in a saucepan, cover with 4 cups water and bring to a boil. Turn heat to low and simmer for 10 minutes, then let cool.
• Remove chiles from cooking liquid and place in a blender jar. Add a cup or so of cooking liquid and purée to a smooth paste, adding more liquid if the mixture seems very thick.
• Put a large wide skillet over medium-high heat. Add oil, then add onion and a little salt. Cook, stirring occasionally, until onion is softened, 5 minutes or so. Lower heat as necessary to keep onion from browning. Add coriander, cumin, garlic and bay leaf, then add chile purée and let simmer for 8 to 10 minutes, stirring occasionally. You should have about 4 cups sauce.
• Put seasoned turkey in a Dutch oven or deep roasting pan. Pour red chile sauce over, making sure meat is well coated. Cover and bake at 400 degrees for 30 minutes, then reduce heat to 350 degrees and bake for 1 1/2 hours, until turkey falls from the bone when probed with a fork.
• To serve, put turkey on a platter and cut meat into large pieces. Nap with sauce and garnish with cilantro sprigs. For more casual dining, serve directly from pot.

SPRING LAMB STEW

Steps:

• Preheat the oven to 300 degrees F.
• Generously sprinkle the leg of lamb with salt and pepper.
• Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
• Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
• Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.

LAMB AND FENUGREEK DUMPLING STEW

Steps:

• For the stew, heat the oil in a nonstick pan over a medium heat. Add the lamb and fry for 3 to 4 minutes, turning occasionally, until the lamb is brown on all sides. Remove the lamb from the pan, and set aside on a warm plate.
• Add the mustard seeds to the same pan and fry for 30 seconds, or until the seeds start to pop. Be careful of the popping seeds and splattering oil. Add the onion, and fry for 3 to 4 minutes, or until golden brown. Meanwhile, in a food processor, blend the garlic, and the ginger to a paste, adding a splash of water to bind the mixture. Add the garlic and ginger paste to the fried onions, and continue to cook for 2 to 3 minutes, or until the water has evaporated from the paste and it has turned golden brown. Add the salt to taste, sugar, ground coriander, ground cumin, ground turmeric and red chile powder and cook for a further 20 to 30 seconds.
• Add the pureed tomatoes and 3 1/2 ounces of the water, stir well and bring the mixture to a gentle simmer. Simmer for 6 to 8 minutes, stirring well, or until the volume of liquid has completely reduced and the sauce has almost dried out.
• For the fenugreek dumplings:
• Mix all of the fenugreek dumplings ingredients together in a bowl until well combined, then bring the mixture together to form a semi-soft dough.
• Using your hands, roll the dough into 3 sausage shapes, then pinch off 6 pieces from each sausage. Roll the pieces into smooth balls, and set aside.
• When the sauce has reduced, add the remaining water, coconut milk, and lemon juice. Continue to simmer the stew for 5 minutes. Add the sweet potato to the stew, and bring it back to a boil. Reduce to a simmer and after 6 minutes, add the dumplings. Cover the pan with a lid and continue to simmer for 6 to 7 minutes, or until the potato is tender.
• Add the reserved lamb and the chickpeas to the pan, cover again and cook for another 4 to 5 minutes, or until the lamb is cooked to the desired degree of doneness.
• Stir the fresh cilantro and garam masala into the stew, just before serving.

LAMB IN RED CHILE STEW

Steps:

• 1. Wipe chiles with damp paper towels. Cut open and discard stems, seeds and veins. Cut the chiles into pieces and put in a small saucepan with 1 1/2 cups hot tap water. Bring to a boil, then cover and soak off heat 20 minutes. Put the chiles and the soaking water into a blender and blend as smooth as possible. Strain, pressing the purée to get all the pulp through a strainer into a bowl. Discard the residue. Set the purée aside. 2. Heat the oil in a 3- to 4-quart saucepan over medium heat and cook the onion until it starts to brown, 3 to 4 minutes. Add the garlic and cook 1 minute. Dust the meat with flour and add to the pan. Cook, stirring, until the meat is no longer pink outside, about 3 minutes. 3. Add the salt, the chile purée and all of the remaining ingredients. Stir to mix. Bring to a boil, then reduce the heat to low, partially cover with the lid askew and simmer, stirring frequently, until the meat is very tender, about 1 hour. Serve with finely chopped green onion on top and lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LAMB STEW WITH CHILI SAUCE

Steps:

• tear the dried chiles into large pieces and soak in hot water for 30 min,then transfer the contents into a blender,add garlic and spices,process until smooth.
• heat the oil in a large sauce pan and stir fry lamb cubes over high heat until browned.
• cover the lamb with a layer of potato slices,season with salt,cook covered over medium heat for 10 minute.
• pour over the chili mixture and mix well,simmer covered over low heat for 1 hr or until meat and potatoes are tender.
• garnish with red pepper strips and fresh oregano,serve with a rice dish.

HEARTY LAMB AND VEGETABLE STEW

Steps:

• Place lamb in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add half of lamb and sauté until brown, about 5 minutes. Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb. Heat remaining 1 tablespoon oil in same pot. Add bell pepper, onion, lemon peel, garlic, and bay leaves. Sauté until onion begins to soften, about 5 minutes. Return lamb and any accumulated juices to pot. Add broth and tomato paste. Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 minutes. Add carrots; cover and simmer until lamb and carrots are tender, about 20 minutes longer. Add peas. Simmer uncovered until peas are tender and gravy thickens, about 5 minutes. Discard bay leaves. Season stew to taste with salt and pepper; ladle into bowls. Sprinkle with parsley.

RED CHILE LAMB STEW

Steps:

• In a large saucepan or dutch oven heat oil and add lamb over medium heat. Cover and brown meat, stirring occassionally. When brown remove from heat and let cool for several minutes.
• Slowly add 4 cups water and bay leaves. Return to heat and let simmer over low heat.
• Meanwhile in a cast iron skillet roast rinsed chiles for a few minutes. Remove and place in a stainless stell bowl or small pan.
• Add one cup of broth from the simmering lamb. Let soak until soft (10-15 minutes).
• Poke tomatoes once near the stems and place in cast iron skillet (use the same one used for chiles) and char them lightly by rolling them on their sides. Remove from heat and let cool before cutting out the stems.
• Using a blender, puree the chiles with broth, tomatoes, onion, garlic and spices. When pureed add mixture and potatoes to simmering lamb.
• Continuing cooking until potatoes are soft about 30-45 minutes.