LAMB STEW WITH LEMON AND FIGS
To me this like a meal in North Africa. It's homey and exotic at the same time and something special. The mint yogurt is a personal option. This is a make ahead dish (up to two days)and the best side is couscous.
Provided by Annacia
Categories Stew
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Set strainer lined with double layer of cheesecloth over medium bowl.
- Place yogurt in strainer; cover and chill 3 to 5 hours to drain.
- Transfer yogurt to small bowl.
- Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.).
- Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
- Sprinkle lamb with salt and pepper.
- Heat 2 tablespoons oil in heavy large pot over medium-high heat.
- Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch.
- Transfer lamb to large bowl.
- Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat.
- Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes.
- Add lemon, garlic, ginger, cinnamon, and cayenne.
- Stir 1 minute.
- Add saffron mixture; stir, scraping up browned bits.
- Add tomatoes with juice, figs, and lamb with any juices to pot.
- Stir to coat.
- Add 2 1/2 cups broth.
- Bring stew to boil.
- Reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours.
- Season to taste with salt and pepper (Can be made 2 days ahead.
- Cool slightly.
- Refrigerate uncovered until cold, then cover and chill, skim off any fat.).
- Bring stew to simmer, thinning with more chicken broth if necessary.
- Divide stew among 6 plates; top each serving with dollop of minted yogurt.
Nutrition Facts : Calories 1030.3, Fat 72.1, SaturatedFat 29.6, Cholesterol 216.1, Sodium 416.2, Carbohydrate 41.6, Fiber 6.4, Sugar 27.3, Protein 56.3
GREEK LAMB STEW WITH EGG AND LEMON SAUCE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes. Drain.
- In a casserole set over moderate heat, heat oil until hot. Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened. Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste. Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours.
- Transfer lamb to a platter and strain cooking liquid. Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes. Simmer, partially covered, 20 to 25 minutes, or until lamb and artichokes are tender.
- In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup of hot stock, a little at a time. Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened. Do not boil. Before serving stir in fresh dill.
MOROCCAN LAMB STEW WITH PRESERVED LEMONS
This is one of the easiest stews imaginable, because there is no browning of the meat, yet the flavor is very intense. Serve with apricot couscous and a fennel, mint, and radish salad. Preserved lemons must be made several weeks in advance, but they are simple to prepare and add exquisite flavor.
Provided by Food Network
Time 2h46m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
- On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
- Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.
- Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
- Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
- Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
- To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.
LAMB STEW WITH LEMON AND THYME
Provided by Moira Hodgson
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cut the lamb into one-and-a-half-inch cubes and trim off the fat. Pat the cubes dry with paper towels and sprinkle with flour.
- Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
- Remove and add the shallots, leeks, garlic and thyme. Brown lightly and return the lamb cubes to the casserole.
- Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel. Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low. Place the cover on the pan slightly askew.
- Cook for 45 minutes to an hour, until the lamb is tender. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 17 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 628 milligrams, Sugar 4 grams, TransFat 0 grams
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- Set a strainer lined with a double layer of cheesecloth over a medium bowl. Place yogurt in strainer; cover and chill 3–5 hours to drain. Transfer yogurt to a small bowl. Stir in mint; season with salt and pepper.
- Place ½ cup warm water and saffron in another small bowl; let stand at least 20 minutes to infuse.
- Sprinkle lamb with salt and pepper. Heat 2 Tbsp. oil in a heavy large pot over medium-high. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to a large bowl. Pour all but 1 Tbsp. fat from pot (or add 1 Tbsp. oil if dry); heat pot over medium. Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add lemon, garlic, ginger, cinnamon, and cayenne. Stir 1 minute. Add reserved saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, figs, and lamb with any juices to pot. Stir to coat. Add 2½ cups broth.
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