GREEK LAMB STEW
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 3h15m
Yield about 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Into the largest saucepan or casserole you have that will go into the oven, pour 3 tablespoons of the oil. Brown the meat in batches over high heat and remove with a slotted spoon to a plate nearby. You may need more oil as you do this. The onions will certainly need it, so pour the remaining oil or add more, add the onions, sprinkling a little salt over them and cook then until soft and translucent. Add the garlic, celery, thyme, and oregano. After a couple of minutes or so, when the smell of garlic wafts up, remove half the mixture. Add the meat to the mixture in the pan, cover with the remaining half, add the bay leaves, carrots, tomatoes, stock and wine. I use a big but flattish casserole and this amount of liquid covers the meat, but if you find you need more liquid, add water- you want a lot of liquid, because you will, eventually, be cooking some pasta in it. Bring to a boil, remove scum, and let bubble for about 3 minutes. Then cover, transfer to the oven, and bake for about 2 to 2 1/2 hours, or cook on a very low heat. The meat should be tender and yielding. Remove the carrots (and eat, cook's treat) and bay leaves, too, if you want, and season, to taste, with the salt and pepper.
- Of course you can proceed to the final stage now, but I am presuming you're not going to. In which case, let the stew cool and keep it in the refrigerator until you want it. Skim the fat off the top, and do remember to take it out of the refrigerator a good 1 to 2 hours before you cook it again. You can reheat this in the oven, but because the pasta will be put in on the stove, I tend to heat it there. Make sure the stew is piping hot. Meanwhile, bring a large pot of water to a boil. When it boils, add the salt and then pasta. Cook this until it's nearly but not quite cooked; it should have a couple of minutes still to go.
- Then drain the pasta and add it quickly to the bubbling juices in the casserole, making sure first that there are enough bubbling juices. You don't want the meat to be drowned, but you want enough for the pasta to be covered. The pasta will absorb some of the liquid as it finishes cooking, of course.
- In a couple of minutes, the pasta should be cooked. Crumble some feta and put in a bowl with the chopped parsley, oregano, or basil. Stir to combine and then leave the spoon with it, so that people can sprinkle the herb-spiked cheese over the stew as they wish. Ladle the stew into shallow soup bowls.
LAMB & SPINACH SPANAKOPITA
Make this stunning spanakopita - 'spinach pie'. Traditionally made with filo pastry, feta and spinach, here we've added lamb, slow-cooked in stock
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Supper
Time 3h35m
Number Of Ingredients 19
Steps:
- Heat half the oil in a casserole pot over a medium-high heat and fry the lamb for 5-7 mins, or until deep brown all over. Cover with the stock, then add the cinnamon stick and bay leaf, and bring to a simmer. Cover and cook for 11/2 hrs, or until the lamb is tender and falling apart.
- Heat the remaining oil and the butter in a frying pan, then fry the onions with a large pinch of salt for 15-20 mins, or until golden and sticky. Add the garlic and spices, and cook for 3 mins more. Remove the lamb from its stewing liquid (reserving the liquid), transfer to a chopping board and shred using two forks. Stir the shredded meat into the onion mixture, along with 50ml of the reserved liquid.
- Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture along with the feta, mint, pine nuts and egg. Season.
- Heat the oven to 200C/180C fan/gas 6, and brush a 22cm round springform cake tin with some of the melted butter. Layer four sheets of filo pastry across the tin, then brush with more melted butter. Spoon in the filling, and fold the overhanging pastry over the top. Scrunch up the remaining pastry sheets, put on top of the pie, and brush with the remaining melted butter. Sprinkle with the sesame seeds. Bake for 45-50 mins, or until golden and crisp. Will keep in the fridge for up to up to two days.
Nutrition Facts : Calories 784 calories, Fat 55 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium
GREEK LAMB & SPINACH STEW (SLOW COOKER)
I'm always on the lookout for slow cooker recipes that I think my family will enjoy, and I found this one on Woman's Day magazine.
Provided by TasteTester
Categories Lamb/Sheep
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3 1/2-quart or larger slow cooker.
- Cover and cook on low 7-9 hours until lamb is tender when pierced.
- Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.
- Cover and cook on high 15 minutes or until spinach wilts and mixture is hot. Stir in lemon zest; sprinkle with feta and serve.
SABZI (SPINACH AND LAMB STEW)
Sabzi is one of the traditional dishes served during Afghan Nowruz, the celebration of the new year and vernal equinox, and Durkhanai Ayubi included this recipe from her mother, Farida Ayubi, in their cookbook "Parwana: Recipes and Stories From an Afghan Kitchen." The rich green hue of this dish symbolizes the arrival of spring and new life. In the book, Ms. Ayubi uses a pressure cooker for the lamb - you can as well - but the stovetop version below doesn't take very long. Either way, the lamb becomes tender in an intensely flavorful broth of onion, garlic and chile. It then simmers in cooked spinach, fragrant with fried cilantro and garlic chives. This soul-affirming sabzi, along with its traditional accompaniment of challaw, a spiced Afghan rice dish, is a welcome way to celebrate the reawakening of nature.
Provided by Naz Deravian
Categories dinner, soups and stews, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 10
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.
LAMB STEW WITH SPINACH AND GARBANZO BEANS
Steps:
- Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion and carrots and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour.
- Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges.
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