SLOW-COOKER PERSIAN LAMB STEW
Lamb shoulder is a very forgiving cut that's ideal for braising in a slow cooker. Here, it's amped up with Middle Eastern ingredients including dried lime and saffron. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Preheat a 5-to-6-quart slow cooker. Season lamb with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add lamb and cook until golden brown all over, about 8 minutes. Transfer to slow cooker.
- Add onions, carrots, celery, and dill to Dutch oven; cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer to slow cooker, along with garlic, thyme, wine, orange juice, lime, and saffron.
- Cover and cook on low until meat is falling apart and shreds easily, 7 to 8 hours (or on high 5 to 6 hours). Skim fat from surface. Serve stew over quinoa, topped with dill, pomegranate seeds, and pistachios.
MIDDLE EASTERN LAMB STEW
I got this recipe from a friend. It's got a great blend of flavors! Tastes great with rice or cous-cous.
Provided by Shelly K
Categories Stew
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Brown the lamb in oil and remove from pan.
- Sauté the onion, shallot (if using), and celery until soft and starting to brown.
- Add the wine, browned meat, carrots, sweet potatoes, and the cinnamon stick.
- Bring to a simmer, adding water if necessary.
- After about 20 minutes, remove the cinnamon stick and add spices, bay leaves, and if using, the almonds and cherries.
- Simmer until meat is tender and sweet potatoes are soft.
Nutrition Facts : Calories 290.5, Fat 11.6, SaturatedFat 4.7, Cholesterol 60, Sodium 222.8, Carbohydrate 25.6, Fiber 5.4, Sugar 9.3, Protein 18.5
PERSIAN-SPICED LAMB SHANKS
Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you're in a hurry. However, with a little planning, you'll find it's the shank of the lamb that deserves the most praise. Careful, slow simmering will coax lamb shanks to a flavorful succulence unlike the other cuts. Lamb shanks are versatile, too, easily adaptable to recipes from many different cuisines. This heady Persian spice mixture yields a braise that is complex and nuanced, yet the flavors are balanced, with subtle hints of orange, lime and rosewater. Basmati rice is the perfect accompaniment. Prepare the lamb shanks up to 2 days before serving, if desired. Refrigerate them covered in broth and reheat for 30 minutes in a 350 degree oven or over gentle heat on the stovetop.
Provided by David Tanis
Categories dinner, roasts, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Trim any excess fat from lamb shanks and season generously with salt. Mix together the cinnamon, nutmeg, cardamom, rosebuds (if using), black pepper and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
- Place a Dutch oven or deep, heavy pot over medium-high heat and add oil to a depth of 1/2 inch. When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.
- Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and 1/2 cup warm water. Let steep for 10 minutes. Heat oven to 350 degrees.
- Carefully remove all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes. Season onion with salt, then add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture. Lay in the lamb shanks and add the broth. Bring to a boil, then turn off heat and cover pot.
- Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender when probed and beginning to fall from the bone. Remove lamb shanks to a deep serving dish and keep warm. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions). Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.
- Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.
Nutrition Facts : @context http, Calories 791, UnsaturatedFat 28 grams, Carbohydrate 15 grams, Fat 52 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 21 grams, Sodium 1403 milligrams, Sugar 5 grams, TransFat 0 grams
MIDDLE EASTERN LAMB STEW
Make and share this Middle Eastern Lamb Stew recipe from Food.com.
Provided by Parsley
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in medium stockpot, saute scallions & parsley until parsley turns dark green and fragrant.
- Add the cubed lamb & saute until lamb is just lightly browned.
- Add broth, lemon juice and coriander. Stir well, reduce heat and cover & simmer about 1 hr 15 minutes.
- Stir in the kidney beans, salt & pepper. Cover and simmer just until heated through.
- Serve over rice, if desired.
Nutrition Facts : Calories 519.3, Fat 17.1, SaturatedFat 8, Cholesterol 106.2, Sodium 923.6, Carbohydrate 41.5, Fiber 13.3, Sugar 2.2, Protein 49.9
More about "middle eastern lamb stew recipes"
INSTANT POT MIDDLE EASTERN LAMB STEW | FEASTING AT HOME
From feastingathome.com
4.9/5 (141)Calories 580 per servingCategory Main
- Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.
- Cover and set the Instant Pot (or pressure cooker) to pressure cook setting for 50 minutes on normal/high. Naturally release.
- Let the pressure release and give a stir. The lamb will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)
ARABIAN LAMB STEW RECIPE - MUNATY COOKING
From munatycooking.com
4.5/5 (13)Calories 300 per servingCategory Main Meal
- Add the tomato paste and water, let it come to a boil. Add the potato and cover the pressure cooker.
MIDDLE EASTERN LAMB STEW - EAT BEAUTIFUL
From eatbeautiful.net
4.9/5 (14)Total Time 55 minsCategory DinnerCalories 776 per serving
- Slow-Cooker/Crockpot — Heat bone broth on high in Crock Pot, allowing time for it to heat while the following step is completed: In a large skillet heat fat, onion and 1 teaspoon sea salt over medium high heat, sautéing until onion is browned and tender, 20 minutes, turning the heat to medium-low after 10 minutes to prevent burning. Instant Pot — Use "Sauté" button to heat fat, onion and 1 teaspoon sea salt. Sauté until onion is softened, 10 minutes. Add bone broth to onion mixture.
ROAST LAMB WITH MIDDLE EASTERN SPICES - CHEF TARIQ
From cheftariq.com
MIDDLE EASTERN LAMB STEW - PURE GRACE FARMS
From puregracefarms.com
EASY MOROCCAN LAMB STEW RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
HOW TO MAKE MIDDLE EASTERN LAMB STEW: 10 STEPS (WITH …
From wikihow.life
100% (211)Category Middle Eastern Cuisine
MIDDLE EASTERN LAMB STEW RECIPE | EATINGWELL
From eatingwell.com
5/5 (12)Total Time 4 hrs 15 minsCategory Healthy Stew RecipesCalories 253 per serving
PITA BOWLS | AMERICAN LAMB
From americanlamb.com
TOP 41 LAMB STEW RECIPE ARABIAN RECIPES
From exnavalcadet.qualitypoolsboulder.com
LAMB STEW RECIPE LAMB STEW COMFORT FOOD TASHREEB ARAB STYLE …
From alhikmahfm.dixiesewing.com
53 BEST MIDDLE EASTERN RECIPES | SAVEUR
From saveur.com
INSTANT POT LAMB STEW (ISRAELI CHILI) - PRESSURE LUCK COOKING
From pressureluckcooking.com
LAMB AND FAVA BEANS - MIDDLE EASTERN STEW - TORI AVEY
From toriavey.com
PERSIAN LAMB STEW - PIQUANT POST
From piquantpost.com
SLOW COOKER MOROCCAN LAMB STEW - AHEAD OF THYME
From aheadofthyme.com
SLOW COOKER MIDDLE-EASTERN LAMB STEW - GOOD HOUSEKEEPING
From goodhousekeeping.com
FASULIA (MIDDLE EASTERN LAMB AND BEAN STEW) - TABLESPOON.COM
From tablespoon.com
CHORIZO CHICKPEA STEW (QUICK!) | RECIPETIN EATS
From recipetineats.com
MIDDLE EASTERN LAMB SLOW COOKER STEW | RECIPES | WW USA
From weightwatchers.com
CLASSIC BRITISH LAMB SHEPHERD'S PIE RECIPE - ET FOOD VOYAGE
From etfoodvoyage.com
LAMB RECIPE: MIDDLE EASTERN LAMB STEW - WEBMD
From webmd.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #lamb-sheep #asian #middle-eastern #stews #meat #4-hours-or-less
You'll also love