CARIBBEAN SPICED LAMB STEW
This Caribbean lamb stew is a rich, hearty, spicy one pot meal that you'll want to smother all over a bowl of hot rice. The active prep time for this recipe is minimal!
Provided by Sarah
Categories Lamb
Time 15h
Number Of Ingredients 19
Steps:
- Put the meat in a large bowl, and toss with all the spices and salt. Cover and refrigerate overnight.
- After the meat has had a chance to marinate, preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven and sear the meat in batches until browned. Remove the meat from the pot and set aside on a plate. Add the onions, garlic, and tomato paste and fry until the onions are softened.
- Add the meat back to the pot, along with the beef stock and chicken stock. Bring to a simmer. Cover and transfer to the oven for 2 hours.
- Remove the pot from the oven and stir in the carrots and potatoes. Transfer back to the oven and cook uncovered for another 45 minutes, until the potatoes and carrots are tender.
- Serve over steamed rice and garnish with cilantro.
Nutrition Facts : Calories 230 kcal, Carbohydrate 21 g, Protein 21 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 51 mg, Sodium 858 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 312 kcal, Carbohydrate 22 g, Cholesterol 98 mg, Fiber 5 g, Protein 34 g, SaturatedFat 3 g, Sodium 357 mg, Sugar 6 g, Fat 11 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
SPICED LAMB MEATBALL STEW
Enjoy spiced lamb meatballs with chickpeas and pomegranate seeds in a harissa sauce for an easy midweek meal. Freeze any leftovers for busy weekdays
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a large, shallow casserole dish or deep frying pan. Add the meatballs and fry for 3-4 mins, turning regularly, until golden. Remove and set aside.
- Tip the onion into the pan and fry for 7 mins until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and lamb stock, and bring to a simmer. Stir though the chickpeas and meatballs, season and simmer for 10-15 mins until slightly reduced and the meatballs are cooked through.
- Stir through half the herbs, then scatter the rest on top along with the pomegranate seeds.
Nutrition Facts : Calories 454 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 26 grams protein, Sodium 1.02 milligram of sodium
SPICY LAMB STEW WITH APRICOTS AND CARDAMOM
Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Serve the stew over the Saffron-Cardamom Rice or plain basmati rice.
Categories Soup/Stew Fruit Ginger Lamb Onion Stew Dinner Apricot Meat Winter Clove Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients in large bowl. Add lamb and toss to coat. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes. Add minced ginger and stir 1 minute. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
- Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.
SLOW-COOKED IRISH STEW
Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising. This traditional casserole contains filling pearl barley, too
Provided by Sarah Cook
Categories Main course
Time 8h20m
Number Of Ingredients 12
Steps:
- Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
- Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
- Stir in the butter, season and serve scooped straight from the dish.
Nutrition Facts : Calories 673 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium
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