Warm Spiced Saucy Lamb Stew Food

WARM-SPICED SAUCY LAMB STEW

Steps:

• Toasted Cauliflower Crumbs:
• Coarsely chop cauliflower and pulse in a food processor until about the size of grains of rice (or, you can very finely chop with a knife instead). You should have about 2 cups.
• Heat oil in a large skillet, preferably cast iron, over medium-high. Cook cauliflower, stirring often, until golden brown all over and charred in spots, 6-8 minutes. Remove from heat; season with salt and pepper. Let cool in skillet.
• Lemony Mint Yogurt:
• Mix yogurt, mint, and lemon juice in a medium bowl; season with salt and pepper.
• Stew and assembly:
• Season lamb shanks very generously all over with salt and pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook lamb shanks in a single layer, turning occasionally, until browned all over, 8-12 minutes per batch. As the shanks finish cooking, transfer to a large plate.
• Reduce heat to medium; add onions and garlic, cut side down, to the same pot and cook, tossing onions occasionally, until onions are browned in spots and garlic is golden brown, about 5 minutes. Add cinnamon and crushed coriander and cook, stirring constantly, until spices are very fragrant, about 1 minute. Add harissa paste and cook, stirring often and scraping bottom of pot, until vegetables are coated and paste is slightly darkened in color, about 2 minutes. Add 7 cups water, stirring to release any bits stuck on bottom of pot. Season generously with salt and pepper and bring to a simmer. Return lamb shanks to pot and bring stew back up to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until meat is tender and easily pulls away from bones, 1 1/2-2 hours.
• Transfer lamb shanks to a cutting board and let cool 10-15 minutes; keep liquid at a simmer. Pull meat from bones and tear into bite-size pieces. Add bones back to pot as you go. Transfer meat to a medium bowl and cover with plastic wrap.
• Simmer bones in broth, uncovered, until liquid is thick and very flavorful, 25-30 minutes. Remove from heat; add meat back to pot and let cool uncovered (bones and all) until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
• Uncover stew and spoon off half to three-quarters of fat on the surface; discard. Gently reheat stew until barely simmering. Pluck out and discard bones. Taste and season with more salt and pepper if needed. Ladle stew into bowls and serve with Toasted Cauliflower Crumbs, Mint Yogurt, harissa, and olives, mint leaves, and/or preserved lemon as desired.
• Do Ahead
• Yogurt can be made 1 day ahead. Cover and chill. Stew can be made 3 days ahead. Keep chilled.

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.

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.

SPICY LAMB CURRY

Steps:

• In a large bowl, combine the first 7 ingredients. Add the lamb; turn to coat. Cover; refrigerate for 8 hours or overnight., In a Dutch oven, brown meat in oil in batches; remove and keep warm. In the same pan, cook onions in drippings until tender. Add the water, paprika, tomato paste, salt, mustard and chili powder., Return lamb to pan. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove from the heat; stir in yogurt. Serve with rice. Top with pineapple, coconut and almonds if desired.

LAMB AND PUMPKIN STEW

Steps:

• Heat the vegetable oil in a skillet.
• Throw in the lamb chunks and fry them on all sides until they start turning brown.
• Add the butter and let it melt. Continue to cook the lamb for 3-5 minutes, then it them aside.
• Keep the skillet on medium heat and throw in the onion slices.
• Cook the onion until it softens and then add the pumpkin. Stir.
• Add the fried lamb pieces and stir again.
• Cook for a few minutes, then add the vegetable stock.
• Add the spices: paprika powder, cinnamon, white peppercorn, cumin, then mix everything.
• Cover the skillet and cook for about 5-7 minutes.
• Then, add the garlic, garlic sauce, parsley, and season with salt and pepper.
• Cook for 5 more minutes, then turn off the heat.

SPICY MOROCCAN LAMB STEW

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Place a frying pan over medium heat and add the olive oil.
• Add black pepper, cinnamon, chipotle powder, ground cumin, and coriander and stir until fragrant.
• Add the garlic and chopped onion to the frying pan then stir to coat with the spices.
• Cook the onions until translucent then add the cubed lamb.
• Stir and cook for 5 minutes until the lamb is cooked through.
• Transfer the lamb mixture into an oven-proof casserole dish. Add the jalapeno pepper, brown sugar, sliced dates, raisins, olives, cardamom pods, paprika, salt, chickpeas, fresh chopped tomatoes, and tinned tomatoes. Stir well to combine.
• Cook in preheated oven for 1 hour, checking after 30 minutes to ensure it has not dried out. Add one cup of water if necessary.
• Serve with boiled rice or flat breads and top with toasted almonds.

LAMB STEW

Steps:

• Preheat the oven to 350°F.
• Trim any fat from meat and cut into large cubes.
• Season the flour with salt and pepper and dredge lamb in flour, shaking off excess.
• Heat the oil in a large flameproof casserole and brown the lamb on all sides, adding a little more oil, if necessary.
• Remove with a slotted spoon and drain.
• Add the onions and garlic to the pan and cook for 3-4 minutes or until softened, stirring, frequently.
• Stir in the cinnamon sticks, bell pepper, ginger, and barley; cook over medium heat about 2 minutes.
• Add any remaining flour to the pan and cook 1 minute.
• Stir in the stock and the Worcestershire, grated orange rind, and 3 tbsp of the orange juice; season with salt and pepper and bring to a boil, stirring.
• Return the meat to the pan along with the potatoes and the rutabaga; cover tightly and bake in the oven for 1 hour and 20 minutes or until the meat and vegetables get tender.
• Check the seasoning before serving, and adjust if necessary.

SPICY LEG OF LAMB

Steps:

• The objective: A nice, pink, juicy leg of lamb has a final temperature of about 120 degrees F. Use a shallow roasting pan or baking sheet with a fitted rack. Elevating the lamb slightly off the bottom of the roasting pan allows the hot air to better circulate around the meat as it cooks.
• Preheat the oven to 350 degrees F.
• Toast the spices: In a medium bowl, combine the cayenne, fennel seeds, dry mustard, paprika, red pepper flakes and cinnamon. Mix the spices and pour them out onto a baking sheet. Place the tray inside the oven for 1 minute to warm the spices and allow them to toast slightly. This will awaken their flavors. Remove the tray from the oven.
• Make the paste to coat the leg of lamb: In a small bowl, combine the olive oil, molasses and salt. Add the toasted spices and mix together to create a paste. Coat all sides of the leg in the seasoning paste. If you have time, allow the lamb to sit out for about an hour and come closer to room temperature. Alternatively, you can marinate the lamb like this for several hours (or overnight) in the refrigerator before cooking.
• Cook the lamb: Place the lamb leg in the center of the fitted rack on the roasting pan and place it in the center of the oven. Cook, undisturbed, for 30 minutes. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 85 degrees F. Cook for an additional 30 minutes. Ideally, the thickest part of the leg should come to about 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest.
• Make the sauce: In a medium bowl, whisk together vinegar and mustard. Place the fresh chiles on a flat surface and, with a small knife, cut them both into thin rounds, ribs, seeds and all.
• Pour off some of the drippings from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, add in the mustard, vinegar and fresh chiles. Taste for seasoning. Pour over the leg of lamb.
• Carve the meat: Begin carving at the loin end of the leg; you want to carve at a right-angle relative to the grain of the meat. Observe that this meat has lines almost like a piece of wood, aim the blade of your knife at a right-angle to the grain and slice thin pieces. Arrange the slices on a platter with the sauce.