Lamb Stew With Jerusalem Artichokes Recipes

Steps:

• Heat 2 tablespoons oil in a large, heavy pot over medium-high heat. Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes. Transfer to a bowl.
• Cook the artichokes in remaining tablespoon oil in same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer artichokes to a separate bowl.
• Add onion, garlic, and ginger to remaining oil in pot; saute over medium-high heat, stirring occasionally, until onion is translucent, about 4 minutes. Add cinnamon, cloves, cardamom, and red-pepper flakes; cook, stirring constantly, 2 minutes.
• Stir in tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up tomatoes. Add reserved lamb; bring mixture to a boil. Reduce heat to low; cover, and simmer until meat is tender, about 1 hour.
• Return reserved artichokes to pot. Continue to simmer until artichokes are tender, about 25 minutes; add caperberries during final 5 minutes of cooking. Season with salt and black pepper; stir in cilantro. Discard cinnamon, cloves, and cardamom before serving.

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.

Steps:

• Heat 2 tablespoons of the oil in a large, heavy pot over medium-high heat. Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes. Transfer to a bowl.
• Cook the artichokes in the remaining tablespoon oil in the same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer the artichokes to a separate bowl.
• Add the onion, garlic, and ginger to the remaining oil in the pot; sauté over medium-high heat, stirring occasionally, until the onion is translucent, about 4 minutes. Add the cinnamon, cloves, cardamom, and red pepper flakes; cook, stirring constantly, 2 minutes.
• Stir in the tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up the tomatoes. Add the reserved lamb; bring the mixture to a boil. Reduce heat to low; cover, and simmer until the meat is tender, about 1 hour.
• Return the reserved artichokes to the pot. Continue to simmer until the artichokes are tender, about 25 minutes; add the caperberries during the final 5 minutes of cooking. Season with salt and black pepper; stir in the cilantro. Discard the cinnamon, cloves, and cardamom before serving.

Steps:

• Place Jerusalem artichokes and potatoes in a large pot of salted water; bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 10 minutes. Drain and set aside.
• Place lamb in a large pot and cover with water; bring to a boil over medium-high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat and drain.
• Transfer lamb to a large pot along with onions, carrots, bay leaves, vinegar, peppercorns, mustard seeds, coriander, and 16 cups water. Bring to a simmer over medium heat and cook for 1 1/2 hours, skimming foam from the surface as necessary.
• Stir in reserved Jerusalem artichokes and potatoes, honey, ketjap manis, mustard, and cream; bring to a boil. Reduce heat and simmer for 10 minutes. Remove bay leaves and discard. Stir in dill and season with salt.

Steps:

• Cut the lamb into 1 inch pieces.
• Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don't discolor.
• Slice each artichoke heart in half.
• Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes.
• Add the spring onions and cook for 3-4 minutes.
• Increase the heat to high and add the meat.
• Brown the meat until it becomes a rich, dark colour.
• Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
• Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
• Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
• Turn off heat.
• In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
• With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
• When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.

Steps:

• Lamb and artichokes:
• Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12-15 minutes. Transfer lamb and oil to a roasting pan.
• Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
• Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2-2 hours. (Remove artichokes if they become too soft before meat is done.)
• Anchovy-herb oil and assembly:
• Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
• When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.