TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
LAMB, POTATO, AND LEEK STEW
This hearty, savory stew is perfect for those rainy days when you just need stick-to-your-ribs goodness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Season lamb with salt and pepper. In a large Dutch oven or heavy pot, cook lamb over medium until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, 4 minutes. Add leeks and cook, scraping up any browned bits from the bottom of the pot, until leeks are translucent, 4 minutes. Add broth.
- Bring mixture to a boil. Reduce heat and simmer, partially covered, 45 minutes. Add potatoes and cook until potatoes and lamb are tender when pierced with a knife, 15 minutes. Season to taste with salt and pepper. To serve, top with parsley.
Nutrition Facts : Calories 434 g, Fat 13 g, Fiber 3 g, Protein 54 g
LAMB STEW WITH POTATOES AND CILANTRO
This is one of my favorite recipes for lamb stew with potatoes, cumin, and cilantro. The pieces of lamb are braised in beer for extra flavor.
Provided by Natalie Titanov
Categories Soups, Stews and Chili Recipes Stews
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Combine vegetable oil, lemon juice, garlic, cumin, salt, and black pepper in a bowl. Add cubed lamb and marinate for about 30 minutes.
- Heat a skillet over medium-high heat and brown meat on all sides, about 3 minutes per side. Remove meat and set aside. Reduce heat, add onion, and cook until soft and translucent, about 5 minutes.
- Return cooked lamb to skillet. Mix in beer and cilantro. Season with bay leaf, salt, and pepper. Cover skillet and simmer over low heat for about 1 hour. Add potatoes, cover, and cook over low heat until potatoes are tender, about 30 minutes, adding water or broth if there is not enough liquid in the skillet.
Nutrition Facts : Calories 406 calories, Carbohydrate 29.9 g, Cholesterol 62.7 mg, Fat 21.5 g, Fiber 3.8 g, Protein 19.4 g, SaturatedFat 6.4 g, Sodium 97.1 mg, Sugar 2.1 g
LAMB & POTATO STEW
Make and share this Lamb & Potato Stew recipe from Food.com.
Provided by ellie_
Categories Stew
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a soup pot or dutch oven over medium high heat.
- Add lamb, onions, bell pepper, garlic, paprika and cumin and cook stirring frequently until onions are browned (10 minutes).
- Stir in tomatoes, potatoes and parsley.
- Season with salt and pepper.
- Reduce heat and cover, simmering until tender (1 3/4 hours).
- Stir in green beans and simmer until beans are tender (15 minutes).
Nutrition Facts : Calories 1105, Fat 32.6, SaturatedFat 10, Cholesterol 306, Sodium 239.6, Carbohydrate 93.9, Fiber 15.8, Sugar 10.7, Protein 107.9
LAMB AND POTATO STEW
My family loves lamb, but I find very few recipes that use it. I picked this one up at the fair and make it quite often. Bake a pan of biscuits...and you have a complete meal!
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large kettle or Dutch oven, combine all ingredients. Cover and bake at 325° for 1-1/2 to 2-1/2 hours or until tender. Discard bay leaves before serving.
Nutrition Facts : Calories 266 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 606mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein.
LAMB STEW WITH POTATOES AND CARROTS
Provided by Christopher Idone
Categories dinner, one pot, main course
Time 4h30m
Yield Six to eight servings
Number Of Ingredients 13
Steps:
- Preheat oven to 275 degrees.
- In a large skillet melt two tablespoons of butter with one tablespoon of oil over high heat. Season one-third of the lamb pieces with the salt and pepper and brown the meat on all sides until lightly crusted, about 10 minutes. Place the browned meat pieces in a large casserole or Dutch oven and reserve. Pour off the fat from the skillet. Add one cup of stock and bring to a boil and deglaze the pan by scraping up the brown bits from the bottom of the pan. Pour the boiled stock into the casserole and repeat the process two more times until the meat and three cups of stock have been used.
- Add the remaining cup of stock to the casserole. Add the sage and Scotch and cover and bake for one-and-a-half hours. Allow to cool to room temperature. Cover and refrigerate for 24 hours.
- Preheat the oven to 300 degrees and remove the casserole from the refrigerator. Skim off the residue of cold fat and place the casserole, covered, in the oven and bake for 30 minutes while you prepare the vegetables.
- In a pot of lightly salted boiling water, cook the potatoes for 10 minutes or until slightly resistant when pierced with a knife. Remove the potatoes with a slotted spoon and set aside. Add the carrots to the boiling water and cook for four minutes or until slightly resistant when pierced with a knife. Drain and set aside. When the stew has baked for 30 minutes, add the partially cooked potatoes and carrots to the stew for an additional 30 minutes.
- Meanwhile, trim the pearl onions and cut an "X" at the base of each. Bring a pan of lightly salted water to a boil. Add the onions and cook until tender, about eight minutes. Drain and rinse the onions under cold running water. Drain again and remove the outer skins. Set aside.
- Peel the turnips and cut in half and into one-quarter-inch wedges. Bring a saucepan of lightly salted water to a boil. Add the turnip wedges and cook until crisp tender, about four minutes. Drain and rinse under cold running water. Drain again and set aside.
- In a medium saute pan, melt the remaining two tablespoons of butter over medium heat and add the onions and turnips. Sprinkle with the sugar and continue to cook until the onions and turnips are golden and caramelized, tossing often. About 10 to 15 minutes.
- Ladle the stew meats, potatoes and carrots onto heated plates or soup plates with some of the sauce. Divide the onions and turnips among the plates and sprinkle with the chopped parsley. Serve immediately.
Nutrition Facts : @context http, Calories 1055, UnsaturatedFat 38 grams, Carbohydrate 35 grams, Fat 78 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 34 grams, Sodium 1502 milligrams, Sugar 9 grams, TransFat 1 gram
LAMB AND SWEET POTATO STEW
Categories Soup/Stew Lamb Stew Quick & Easy Sweet Potato/Yam Red Wine Winter Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a bowl toss lamb with flour and salt and pepper to taste. In a 10-inch skillet heat oil over moderately high heat and sauté garlic, stirring, 1 minute. Add lamb and brown, stirring, about 2 minutes. Add wine and boil 1 minute. Add water and cinnamon stick and scatter sweet potato on top. Simmer stew, covered, about 30 minutes, or until lamb is tender, and season with salt and pepper.
IRISH-STYLE LAMB STEW
Authentic Irish-style stew made with lamb, potatoes and carrots.
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
- Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 27.4 g, Cholesterol 58 mg, Fat 12.5 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 5 g, Sodium 115.6 mg, Sugar 5.1 g
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