Asparagus And Lamb Stew Recipes

Steps:

• 1. Heat olive oil in dutch oven med heat, saute onion until lightly brown, add turmeric, cumin,lemon, beef buillon and Cubed Lamb.Saute for 10 minutes and ad tomato paste. Add 2 cups hot water cook on medium heat for 40 minutes. Add small tomatoes and Asparagus for 5 minutes.
• 2. Cook Rice: Boil in salt water for 15 minutes and rinse in a colander with cold water. Steam in same cooking pot. Put 3 table spoons of olive oil in the pan and return the rice to the pan. cover for 20 minutes on med heat.
• 3. Place Rice on a searving dish. Pour Asparagus and Lamb stew over Rice. Serve With Pickles any kind that you prefer, extra juice from stew, Enjoy!!!
• 4. Sorry!!!! Knorr is the correct spelling for the beef cubes!!! 1 and 1/2 lbs of cubed Lamb Meat!!! You can also try it with 1 and 1/2 lbs of cubed Beef or Chicken!!!! The rice is rinse the rice in a strainer under cold water, Put the olive oil in the pan and pour the rice in the pan, cover with a thin towel or paper towel, put the lid tightly on the pot!!! Put the heat on med low for 20 Minutes. This will steam the rice!!!

Steps:

• In a large Dutch oven or similar pot, heat 1/2 cup oil over medium-high. Add the onion, garlic and chile, and cook, stirring frequently, until golden brown, 8 to 10 minutes. Push the vegetables to one side and add the lamb to the other. Cook until lightly browned on all sides, 3 to 8 minutes total. Add 2 tablespoons kosher salt (or 1 tablespoon coarse kosher salt or fine salt) and 4 cups water, then stir and bring to a gentle boil, skimming any scum that rises to the surface. Cover, reduce heat to low and cook until the lamb is tender, 1 hour and 5 minutes to 2 hours.
• Meanwhile, in a kettle or a small saucepan, bring 1/2 cup water to a boil, and keep at a simmer.
• In a very large skillet with a lid, heat the remaining 1/2 cup oil over medium. Add the cilantro and garlic chives, and fry, stirring occasionally, to bring out all the flavors, about 5 minutes. Transfer the mixture to a small bowl.
• Place the same skillet over medium-high heat (no need to wash), add the chopped spinach and the just-boiled water, and cover partially. Cook, stirring occasionally, until all the liquid is gone, about 20 minutes.
• Add the lamb, 1 cup of its cooking liquid (any remaining broth can be refrigerated or frozen for another use) and the cilantro mixture to the spinach. Stir to combine well, then reduce the heat to low and simmer, uncovered, until all the flavors mingle, about 15 minutes. Taste, season with salt if desired and serve with challaw.

Steps:

• Heat the vegetable oil in a saucepan over medium-high heat. Stir in the onions, and cook for 2 minutes, stirring constantly. Add the lamb, salt, pepper, and turmeric; cook and stir until the lamb is no longer pink on the outside, about 3 minutes. Stir in the tomato paste, water, and garlic. Bring to a simmer, then reduce the heat to medium-low, cover, and simmer until the lamb is tender, about 25 minutes.
• Once the lamb is tender, stir in the asparagus, and continue cooking until the asparagus is tender, about 3 minutes.

Steps:

• In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season lamb with salt and pepper. Place in a large resealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
• Preheat oven to 450 degrees F. (If lamb was marinated overnight, remove from refrigerator 1 hour before cooking.) Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer to a roasting pan, and roast 20 minutes.
• Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast 15 minutes. Reduce oven temperature to 300 degrees F, and cook 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (an instant-read thermometer should read 130 degrees F when inserted in thickest part of lamb), about 20 minutes more.
• Tent lamb with foil, and let rest 20 minutes before carving and serving. If necessary to fully cook vegetables, return them to oven while meat is resting.

Steps:

• Melt butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and sauté until brown, about 5 minutes. Add flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves and thyme and stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer until lamb and vegetables are almost tender, about 1 hour.
• Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer. Add parsley. Season stew to taste with salt and pepper.

Steps:

• Preheat the oven to 300*. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges.
• In a large Dutch oven or kettle, layer 1/3 of the lamb, generous sprinklings of salt and pepper, and 1/3 each of the flour and cabbage. Repeat twice more.
• Pour in the beef stock, and set the Dutch oven over moderate heat. Bring the broth to a simmer.
• Cover the Dutch oven and transfer it to the oven. Bake for 2 hours, until the lamb is tender.
• In the meantime, prepare the roux by melting the butter in a frying pan and stirring in the flour. Cook for a few minutes over medium heat.
• Remove the Dutch oven from the oven. Drain the juices into a medium saucepan, skimming off the fat. Quickly whisk in the roux, and simmer until thickened.
• Whisk in the sour cream or heavy cream and season to taste. Pour the gravy back into the Dutch oven.
• Serve with cooked unpeeled new potatoes if you wish.