Simmering Sunday Lamb Stew Food

MOROCCAN LAMB STEW

Steps:

• In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
• In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
• Add the onion and cook for 3 minutes, or until it begins to brown slightly.
• Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
• Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
• Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
• Serve warm garnished with cilantro.

SPICED LAMB STEW

Steps:

• Trim any visible fat from the lamb and cut it into bite-size pieces. Sprinkle with salt and pepper and then toss with the flour.
• Heat 1 tablespoon of olive oil-or vegetable oil-in a Dutch oven or large saucepan over medium heat. Add the floured lamb pieces and the chopped onion. Cook the lamb until browned on all sides, stirring frequently.
• Add the onion and cook, stirring, for about 5 minutes longer, or until the onion is translucent.
• Add the garlic and cook, stirring, for 1 minute longer.
• Add remaining ingredients and bring to a boil.
• Reduce heat, cover, and simmer for about 1 hour, until lamb is tender.
• Serve over hot cooked rice, grits or polenta, or couscous, or serve with hot buttered noodles or potatoes.

SIMMERING SUNDAY LAMB STEW

Steps:

• Heat olive oil in bottom of dutch oven on med-high heat.
• Add ginger, garlic and cooked lamb and stir until lamb is heated through.
• Add all other ingredients and stir well.
• Cook over medium-low heat for 2 hours, or until onions and sweet potatoes are soft.
• Taste and adjust herbs and spices according to your preference.
• Serve with crusty bread and a rich Cabernet Sauvignon (grape juice for the kids!).

GREEK LAMB STEW AVGOLEMONO

Steps:

• Season the lamb pieces with sea salt and freshly ground pepper.
• Add the pearl onions with two cups of broth in a sauce pan and simmer in medium high heat for 15 minutes.
• Heat 2-3 tablespoons olive oil in a pot. Add the diced onion, season with a pinch or two sea salt, and saute for 2-3 minutes. Add the lamb and saute for 3-4 minutes or until lamb is browned all over. Add the black pepper kernels and bay leaf.
• Add the white wine and simmer on high for 1-2 minutes until the alcohol evaporates. Add the pearl onions and broth and the chopped dill. Season with sea salt and freshly ground pepper, cover the pot, and turn the heat to low. Slowcook until lamb is soft and can be pulled apart, about 60 minutes. Let it sit for 10 minutes after it is done to cool the broth.

SUNDAY STEW FOR THE SLOW COOKER (CROCK POT)

Steps:

• First in a skillet on the stove add the olive oil and brown your stew meat. Next cut up your veggies & place in a large bowl. You want your pieces to be on the large side since this will be cooking for at least 6 or 7 hours, too small and they get kind of mushy. Add your stew meat to the veggies.
• Next in your crock pot add the tomato sauce, then mix your tomato paste with the hot water and add to the sauce. Then add your seasonings. Mix well, then add your bowl with the veggies and the meat. Mix this all together and cook for 3 hours on high, then switch to low for another 3 or you can also do 8 hours on low. About half way through I break the cardinal rule and stir my stew and check my spices, adding what I think it may need :) it has never been a problem and the stew turns out yummy. If you like a thinner sauce for your stew add only 2 cans of tomato paste.