Lamb stew recipe..........?!
Any good ones!?
And how to make the lamb not taste 'funny'!?Www@FoodAQ@Com
And how to make the lamb not taste 'funny'!?Www@FoodAQ@Com
Answers:
Spicy Lamb Stew Recipe
Ingredients
2-3 lbs of lamb shoulder stew meat, cut into 1?-inch cubes
Olive oil
3/4 cup white wine
2 yellow onions, chopped
4 cloves garlic, minced
2 red bell peppers, chopped
2 dry pasilla chiles, chopped, stems and most seeds removed
1 Tbsp hot Hungarian paprika*
1? teaspoon ground cumin
Pinch of ground cardamon
1? cups chicken stock
14 oz of canned whole tomatoes, put through a food mill, or puréed**
8-10 sprigs fresh flat leaf parsley
4-5 sprigs of thyme
1 bay leaf
1/3 cup golden raisins
1/3 cup currants
Salt and pepper
* Hot Hungarian paprika is not the regular Hungarian paprika which is sweet and mild!. I taste tested hot paprika with cayenne and found it even hotter than cayenne!. If you don't have access to hot paprika, I would advise substituting 1/2 with sweet paprika and 1/2 with chili powder!.
Method
** The original recipe calls for a pound of plum tomatoes, cut and roasted for 45 minutes in the oven at 375°F, and then put through a food mill!. Given that at the time of this writing plum tomatoes are out of season, I opted for using canned!.
1 Pat the lamb dry with a paper towel!. Drying the lamb this way first will help the lamb pieces brown!. Heat a tablespoon of olive oil in a large, heavy, high-sided skillet over medium high heat!. When the skillet is hot, add the lamb pieces in batches, being careful not to crowd them!. Cook, turning as needed so that the lamb pieces brown evenly on all sides, for 6-8 minutes!. Transfer to a bowl!. Pour off excess oil over the lamb!.
turn skillet to medium hight heat!. Add wine to skillet and stir with a spatula to release any meat bits that have stuck to the pan!. Cook for 2-3 minutes and pour over the lamb!.
Return the skillet to medium heat and add a tablespoon of olive oil!. Add the onions and garlic and cover and cook for 5 minutes, or until tender!. Add the bell pepper and pasilla chiles and cook uncovered for 20 minutes until tender!.
4 Make a bouquet garni by placing the parley, thyme and bay leaf in the center of a doubled over cheesecloth square!. Gather the ends and secure with kitchen string!. Set aside!.
Stir in the paprika, cumin, and cardamom and cook for a minute!. Add the puréed (or cooked tomatoes put through a food mill) tomatoes, lamb, chicken stock, raisins, currants, and bouquet garni!. Bring to a boil over high heat, decrease heat to low!. Cook, partially covered, for about 3 hours, or until lamb is tender!.
Season to taste with salt and pepper!.
Serve over couscous or rice (wheat-free option)!.
Serves 4-6!.Www@FoodAQ@Com
Ingredients
2-3 lbs of lamb shoulder stew meat, cut into 1?-inch cubes
Olive oil
3/4 cup white wine
2 yellow onions, chopped
4 cloves garlic, minced
2 red bell peppers, chopped
2 dry pasilla chiles, chopped, stems and most seeds removed
1 Tbsp hot Hungarian paprika*
1? teaspoon ground cumin
Pinch of ground cardamon
1? cups chicken stock
14 oz of canned whole tomatoes, put through a food mill, or puréed**
8-10 sprigs fresh flat leaf parsley
4-5 sprigs of thyme
1 bay leaf
1/3 cup golden raisins
1/3 cup currants
Salt and pepper
* Hot Hungarian paprika is not the regular Hungarian paprika which is sweet and mild!. I taste tested hot paprika with cayenne and found it even hotter than cayenne!. If you don't have access to hot paprika, I would advise substituting 1/2 with sweet paprika and 1/2 with chili powder!.
Method
** The original recipe calls for a pound of plum tomatoes, cut and roasted for 45 minutes in the oven at 375°F, and then put through a food mill!. Given that at the time of this writing plum tomatoes are out of season, I opted for using canned!.
1 Pat the lamb dry with a paper towel!. Drying the lamb this way first will help the lamb pieces brown!. Heat a tablespoon of olive oil in a large, heavy, high-sided skillet over medium high heat!. When the skillet is hot, add the lamb pieces in batches, being careful not to crowd them!. Cook, turning as needed so that the lamb pieces brown evenly on all sides, for 6-8 minutes!. Transfer to a bowl!. Pour off excess oil over the lamb!.
turn skillet to medium hight heat!. Add wine to skillet and stir with a spatula to release any meat bits that have stuck to the pan!. Cook for 2-3 minutes and pour over the lamb!.
Return the skillet to medium heat and add a tablespoon of olive oil!. Add the onions and garlic and cover and cook for 5 minutes, or until tender!. Add the bell pepper and pasilla chiles and cook uncovered for 20 minutes until tender!.
4 Make a bouquet garni by placing the parley, thyme and bay leaf in the center of a doubled over cheesecloth square!. Gather the ends and secure with kitchen string!. Set aside!.
Stir in the paprika, cumin, and cardamom and cook for a minute!. Add the puréed (or cooked tomatoes put through a food mill) tomatoes, lamb, chicken stock, raisins, currants, and bouquet garni!. Bring to a boil over high heat, decrease heat to low!. Cook, partially covered, for about 3 hours, or until lamb is tender!.
Season to taste with salt and pepper!.
Serve over couscous or rice (wheat-free option)!.
Serves 4-6!.Www@FoodAQ@Com
Harira - Moroccan Lamb Stew
2? hours | 15 min prep | SERVES 6
Ingredients
1 lb cubed lamb
1 teaspoon ground turmeric
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
2 tablespoons margarine
3/4 cup chopped celery
1 onion, chopped
1 red onion, chopped
1/2 cup chopped fresh cilantro
1 (29 ounce) can diced tomato
7 cups water
3/4 cup green lentil
1 (15 ounce) can garbanzo bean, drained
4 ounces vermicelli
2 egg, beaten
1 lemon, juiced
Directions
1Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, margarine, celery, onion, and cilantro into a large soup pot over a low heat!.
2Stir frequently for 5 minutes!.
3Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes!.
4Pour tomato juice, 7 cups water, and the lentils into the pot!.
5Bring the mixture to a boil, then reduce the heat to simmer!.
6Let soup simmer, covered, for 2 hours!.
7About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente)!.
8Stir in lemon and eggs, let eggs cook 1 minuteWww@FoodAQ@Com
2? hours | 15 min prep | SERVES 6
Ingredients
1 lb cubed lamb
1 teaspoon ground turmeric
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
2 tablespoons margarine
3/4 cup chopped celery
1 onion, chopped
1 red onion, chopped
1/2 cup chopped fresh cilantro
1 (29 ounce) can diced tomato
7 cups water
3/4 cup green lentil
1 (15 ounce) can garbanzo bean, drained
4 ounces vermicelli
2 egg, beaten
1 lemon, juiced
Directions
1Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, margarine, celery, onion, and cilantro into a large soup pot over a low heat!.
2Stir frequently for 5 minutes!.
3Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes!.
4Pour tomato juice, 7 cups water, and the lentils into the pot!.
5Bring the mixture to a boil, then reduce the heat to simmer!.
6Let soup simmer, covered, for 2 hours!.
7About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente)!.
8Stir in lemon and eggs, let eggs cook 1 minuteWww@FoodAQ@Com