Spoiled Sheepdog Lamb Stew Food

LAMB STEW

Steps:

• Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate or piece of waxed paper. Season half the lamb with 1 teaspoon of the salt and some pepper. Dredge in the flour and shake off the excess. Cook, uncovered, stirring only occasionally, until well browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a plate. Repeat with the remaining lamb. Discard the oil and wipe out the pan.
• Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 2 minutes. Return the lamb to the pot and add the water or broth, and bring to a simmer. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Stir in the remaining 2 teaspoons salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours.
• Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Cook the stew, uncovered, on top of the stove until the liquid has thickened and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar. Divide among bowls and serve immediately.

LAMB STEW RECIPE

Steps:

• In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
• While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
• Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
• Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

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.

SPOILED SHEEPDOG LAMB STEW

Steps:

• Place the rice in a rice cooker and add 6 cups of boiling water and cook.
• Slowly cook the diced onion with the garlic and lamb.
• Add the broccoli and carrots for a few minutes.
• When everything is cooked, mix everything together (again, do NOT use your paws - you might easily burn them) and stir in the olive oil.
• At serving time, top with avocado and slap on a fried or poached egg.

LAMB STEW WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper, and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover, and place in the oven for 30 minutes. Add the carrots, potatoes, onions, and turnips, cover, and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew, and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste, and serve hot in large shallow bowls.

LAMB STEW WITH SHERRY AND MUSHROOMS

Steps:

• In a large pot over medium-high heat, add the olive oil and bacon. When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside. Add the lamb and let the meat brown on all sides, about 3 minutes per side. Remove the meat with a slotted spoon and set aside. Chop the bacon into 1/4-inch pieces.
• Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir. Mix in the flour. Add the beef stock, sherry, bay leaves and lamb. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours.
• Slowly stir in the heavy cream, parsley, tarragon and peas. Serve the stew in shallow bowls over buttered egg noodles.

SHEPHERD'S LAMB STEW

Steps:

• Place lamb, tomatoes, onion, rosemary, sage and salt and pepper in an ovenproof dish.
• Add the garlic, potatoes, oil, wine and stock to dish and cook covered at 190 degrees F for about 1 hour.
• Pour off the cooking juices into a pan and reduce them over a high heat on the stove-top until a sauce like consistency is achieved.
• Return sauce to the lamb.
• Sprinkle over the crumb/parmesan mix.
• Return to the oven to brown (about 10 minutes).
• Serve sprinkled with plenty of fresh parsley.

SPICED LAMB MEATBALL STEW

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.

JALEBI

Steps:

• Dissolve yeast and 1/4 teaspoon of sugar in 1/2 cup warm water.
• Let stand until frothy.
• Meanwhile, beat pastry and rice flours with 1 1/2 cups water.
• to a smooth batter.
• Add the yeast mixture and beat again.
• Let the batter stand overnight, lightly covered.
• It will ferment slightly.
• Beat it frothy before using.
• It should be thin enough to pour in a continuous stream.
• Dissolve the 2 cups of sugar in the remaining water.
• Heat it over medium heat and add the cream of tartar and food colouring.
• Cook the syrup to the soft ball stage.
• Let it cool to lukewarm and stir in the essence.
• Using a heavy fry pan or skillet or wok and at least 1 1/2 inches of oil, heat to 375 deg.
• Have ready a large cooling rack set over a baking sheet.
• Put the batter into a pastry bag with a 1/4 inch nozzle or squeeze bottle with nozzle.
• Squeeze the batter into the oil in a concentric circle about 3 inches in diameter or larger if you wish.
• Fry until lightly golden,turning once.
• Drain the jalebi on sheets of paper towel.
• While still hot, dip each jalebi into the syrup and then move to the cooling rack where excess syrup will drip off.
• Repeat the process of frying and draining and dipping and dripping until the batter is used up.
• these can be eaten hot or cold.

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.

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.

GREEK LAMB STEW

Steps:

• Cut lamb into bite sized pieces.
• Use a heavy skillet and heat 1 tablespoon of oil until shimmering.
• Lightly season 1/3 of the lamb and brown in the skillet
• Transfer the lamb to a dutch oven and deglaze the skillet by putting in a little of the red wine and scraping up the browned bits on the botton.
• Add this liquid to the skillet.
• Repeat 2 more times to cook all the lamb.
• Add the last tablespoon of oil to the skillet, season the onions and saute. If you have the time, let them caremalize for best flavour, if not, make sure they are wilted. Add the garlic for the last 2 or 3 minutes of cooking.
• Add the onions and all the rest of the ingredients except for the parsley to the dutch oven.
• Heat to a boil, reduce heat and simmer for at least an hour. (If you are using a tougher cut of meat, simmer for longer.).
• Discard bay leaves and cinammon stick.
• Add the chopped parsley, taste for seasoning, adding salt and pepper if needed and serve.
• (I am sure this would work well in a crock pot, but since I don't have one, I don't know how long it would need to cook.).

LAMB STEW

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, brown lamb in butter and oil in batches. Remove and keep warm. In the same pan, saute carrots and onions in drippings until crisp-tender. Add garlic; cook 1 minute. Gradually add broth and beer. Stir in lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper., Cover and bake 1-1/2 to 2 hours or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme and rosemary. Stir in cream; heat through. Freeze option: Place individual portions of stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.