Does anyone have a good lamb stew recipe?!
Answers: I want one that I can prepare the night before then put in the oven to cook slowly for a few hours the next day.
I use a mixture of neck of lamb and lamb steaks to get a good combination of flesh and flavour.
Brown the meat in a large pan and place in the casserole dish.
Chop an onion, celery, potatoes and carrot and put them in the casserole together with salt and pepper and a handful of lentils.
Using the fat in the pan, make the gravy using either lamb stock or vegetable stock. Add the gravy to the casserole dish and leave it to stand overnight.
In the morning, you can remove the solid fat from the top of the stew and pop it in the oven until you need it at around 90-100C.
You can also make this stew on the stove top - add the chops, stock and vegetables to the pan with some salt and pepper and simmer it for about an hour before adding the dumplings.
Half an hour before you want to eat, transfer the casserole to a large saucepan and make some dumplings (half the amount of suet to SR flour, salt and water to make a dough. Roll into balls and sprinkle with flour).
When the stew is boiling very fast, drop in the dumplings, leave to boil for about 5 minutes, reduce the heat and simmer for another 15 minutes until the dumplings are light and fluffy.
Eat!!!
A good irish stew....use a couple of neck chops and some diced lamb...brown the lamb in a pan and put in dish, add chopped carrots, onions, swede, a little celery, salt and pepper...but a little flour in the pan when you brown the lamb and this will help to thicken sauce....add some diced potatoes about an hour before serving....delicious.
get some white potatoes....with some onions ...with a lil bit of olive oil/or sunflower oil fry the onions then add some water which ever u prefer add a lil bit of salt pepper ( or all purpose seasoning)....with some tomato puree..then add ur lamb ( leave to simmer for at least 15-20mins)
Irish Lamb Stew
Serves 8 | Prep time: 30 minutes | Total time: 2 hours 15 minutes
ingredients
? cup all-purpose flour
Coarse salt and ground pepper
3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
3 tablespoons canola oil
1 large onion, chopped
? teaspoon dried thyme
1-? cups dark beer
1-? pounds medium new potatoes, peeled and quartered
1 pound carrots, peeled and cut ? inch thick diagonally
3 tablespoons chopped fresh parsley
This satisfying stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.
In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.
http://www.pbs.org/everydayfood/recipes/...
Crockpot Irish Lamb Stew
Prep Time: 25 minutes
Cook Time: 10 hours,
Ingredients:
2 lb. boneless lean lamb
2 tsp. salt
1/4 tsp. pepper
2 carrots, cut into 1" chunks
2 onions, sliced
4 potatoes, peeled and quartered
1/4 cup quick cooking tapioca
3 cups water
1 bay leaf
10 oz. pkg. frozen peas, thawed
Preparation:
Cut lamb into 1-1/2" cubes and season with salt and pepper. Place vegetables, except peas, in bottom of 4-6 quart crockpot. Sprinkle with tapioca and place lamb on top. Pour water over all; add bay leaf. Cover and cook on low for 10-12 hours. Add peas last 30 minutes of cooking. 8-10 servings
http://busycooks.about.com/od/hotsouprec...
(*-*)
Hi kchick. Obviously I don't know the ability of your cooking, or what is in your larder so I will give you a very easy lamb stew which is both nutritional and very tasty. It is like a cross between a Lancashire Hot Pot and an Irish Stew.
1 teaspoon olive oil or vegetable oil
2 pounds boneless lamb shoulder (trimmed of fat if you prefer a healthier meal) and cut into 1-inch chunks
1 onion sliced
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper (to taste)
2 cups lower-salt chicken broth (Fat free if you wish)
2 cups water
1 pound potatoes with the skin- scrubbed under running water and cut into 1/2-inch pieces
1 medium bay leaf
1 small green cabbage, cut into 1/2-inch pieces (about 6 cups)
4 medium carrots, peeled and cut crosswise into pieces
1/3 cup minced or very finely chopped fresh parsley leaves
2 teaspoons lemon juice
Add the oil to a large saucepan and place over medium-high heat. When the oil is hot, add the lamb chunks and onion, season with the salt and pepper and saute for 6 to 7 minutes or until lightly browned on all sides.
Add the chicken broth and water and bring to a boil.
Lower the heat and simmer -skimming the surface from time to time to rid of access fat (if you wish)- for 10 minutes.
Add the potatoes and bay leaf, return to a simmer and cook for 10 minutes.
Add the carrots and cabbage, return to a simmer and cook for 15-20 minutes or until the potatoes and carrots pierce easily with a knife.
Stir in the parsley and lemon juice. Serve immediately.
Alternatively , brown the lamb in the oil and add an onion to brown also.
Then add all the other ingredients (bar the parsley and lemon) and fill to the top of the veg with stock and water.
Place in an oven pan and cook the next day at a temperature of 375f 190c or gas mark 5 for 2 hours or until the potatoes are cooked. Then add the parsley and lemon.
Serves four-six.
i do a nice easy one.
put all in a large oven dish with a lid,
can of veg soup
neck of lamb- if sliced into chops- cook for 1 1/2 hrs if still a joint it will be approx 3hrs depending on weight.
onions
mushrooms
(plus any other veg you like)
a veg or lamb stock cube disolved in a pint of water
a handful of pearl barley or red lentils (to thicken)
salt and pepper
a few mixed herbs
stick it in the oven and thats it (times according to meat)
yummy
i like to serve with either dumplings or parsnip mash.
enjoy if you try it.
The link below will take you to a website devoted to lamb recipes. There you will find an excellent, delicious and easy recipe for lamb and sweet potato casserole which can be cooked as you describe.
This recipe was given to me by a Spanish friend. Its so easy and cooks slowly in the oven all day.
Lamb Shanks.
Onions
Mushrooms
Tomatoes,
courgettes,
Peppers
1 bulb garlic.
Potatoes.
olive oil
Rosemary.
Salt, pepper
The amount of shanks you use depends on their size. I use one per adult and one between 2 children.
Peel and slice potatoes about 1" think. Place in the bottom of roasting tin. Thickly slice onions, mushroom, courgettes and peppers place on top of potatoes. Add the tomatoes and cloves of garlic( don't remover the skin). Season with salt and pepper. sprinkle with olive oil and rosemary. Place shanks on top. cover with foil. cook in the oven on a very low heat for 4 hours or more. The longer you cook it the better it is. You can prepare it the night before and put in oven the next morning.
Sorry, Im not keen on lamb
Lamb cubes (I prefer mutton, but that is just me!)
Onion, garlic, celery, leeks, mushrooms etc roughly chopped.
Lamb stock, or cube.
Freshly ground black pepper (salt later, flavours can intensify)
Red wine
Rosemary, or tarragon with a bit of lemon
Cremefraiche later.
I fry every solid item in wok to seal, bung in and close lid on all the wine, stock, veg, herbs etc.
Could add barley as carb.
Moroccan Lamb Stew
Your Ingredients: (serves 6)
3 T olive oil
2 pounds boneless lamb, cut into 1-inch cubes (from the round or leg)
1 tsp salt
1 T freshly ground black pepper
1 large onion, thickly sliced
2 medium zucchini, sliced
1 large red bell pepper, cut into strips
3 garlic cloves, minced
1 tsp salt
1 tsp freshly ground black pepper
2-1/2 T ras el hanout spice blend (or garam masala spice blend)
1/2 cup honey
1/2 cup Shiraz wine
HEAT olive oil in a large skillet over medium-high heat. Toss lamb cubes with salt and freshly ground pepper.
BROWN lamb cubes on all sides. Remove and drain on paper towels.
PLACE the lamb and remaining ingredients (EXCEPT honey and wine) in slow cooker and toss to blend well.
COVER and cook on low-heat setting for 8 to 10 hours.
ABOUT 30 minutes before serving, raise the temperature to high. Whisk together the honey and wine and add it to the lamb stew. Stir well and cover; cook until the mixture is thick and bubbly, about 15 to 30 minutes.
SERVE with roasted potatoes.
Always Enjoy!
YourSmilingChef
http://www.yoursmilingchef.com
Lamb stew
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
2 tbsp olive oil
? onion, peeled and chopped
? potato, peeled and chopped
2 carrots, peeled and sliced
120ml/4fl oz beef stock
1 tbsp tomato purée
2 lamb steaks, diced
110g/4oz fresh peas
Method
1. Heat 1 tbsp of the olive oil in a medium saucepan.
2. Add the onion and sauté for 2 minutes.
3. Add the potato and carrots and sauté for 3 minutes.
4. Pour in the stock and add the tomato purée and leave to simmer for 6-8 minutes or until the potato is cooked through.
5. Place the remaining oil in a fry pan and heat before adding the lamb chunks.
6. Fry the lamb for 4-5 minutes.
7. Remove the lamb from the heat and add to the base of the stew.
8. Add the fresh peas and simmer for 2-3 minutes.
9. Remove stew from heat, ladle into a shallow dish and serve.
Ever think of trying chinese-style lamb stew?
It is called chestnut lamb pot at my place, here is the recipe :
http://www.how-to-cook-lamb.askricktoday...