Recipes for "lamb stew"

Get some foil and make a well in the center of it. Strip off some of the outer papery covering on two heads of garlic and then slice through the top fourth of the garlic head on the stalk end, not the root end.

Put the garlic in the well you made in the foil, then drizzle 1 tablespoon oil over the open cloves.

Close up the foil and roast in the oven for 1 hour and 15 minutes. (See our roasted garlic recipe for more detailed photos for this step.) Once the garlic goes in the oven, take the lamb out to come to room temperature.

After about 45 minutes or so, start the stew. Get a large sauté pan and pour in the remaining 4 tablespoons of olive oil. Get it hot over medium to medium high heat for 2 to 3 minutes. You want it shimmering hot, but not smoking.

Pat the lamb pieces dry with paper towels, and salt generously.

Working in batches, brown the lamb pieces on all sides in the sauté pan. Don't crowd the pan (or the meat will steam and not brown), and don't stir the meat until a side has browned. Once the meat has browned, transfer the meat into a large Dutch oven or other heavy pot with a lid.

Meanwhile, remove the roasted garlic and let cool a little then squeeze out the roasted cloves and mash into a little bowl. Lower the oven temperature to 300°F.

Once the lamb pieces have all been browned and removed from the pan, add the chopped shallots, celery, carrot, and the white parts of the chopped green garlic to the pan and stir to combine. Sprinkle everything with salt.

Sauté for 3 to 4 minutes, stirring often. When the vegetables begin to brown, transfer them into the Dutch oven with the lamb.

Add the mashed roasted garlic into the sauté pan and let it sizzle a little. Pour in the white wine and turn the heat to high.

Deglaze the pan by scraping the bottom of the pan with a wooden spoon to get all the browned bits, and mix the roasted garlic in well.

Once this comes to a rolling boil, let it cook down for 2 to 3 minutes, then pour it over the lamb and veggies in the Dutch oven.

Pour enough hot water into the Dutch oven to almost cover the lamb. Don’t submerge everything. Some lamb should be just peeking out of the surface of the liquid. Cover and cook in the 300°F oven for 2 hours and 15 minutes.

If you are using bone-in lamb pieces, remove the Dutch oven from the oven and use tongs to remove all of the lamb pieces from the stew. (You don't want any tiny lamb bones left in the stew.) Place on a baking sheet, spread out to cool quickly.

There should be a layer of fat on top of the stew. Skim this off with a large metal spoon or use a fat separator.

Once the meat has cooled enough to touch, use your fingers to remove all of the bones from the meat. Discard the bones and return the meat to the stew.

Taste the stew and add more salt if needed. At this point you can make ahead a day or two. (If you are making ahead, for that matter, you can skip the previous fat skimming step and just let the fat solidify on top of the stew in the refrigerator, making it easier to remove when you go to reheat the stew.)

To finish, add the potatoes to the stew and turn the oven up to 350°F. Cover and cook for an hour (you may need more time if you’ve let the stew cool too much).

When the potatoes are done, take the stew out of the oven and set it on the stovetop. Pour in the peas and the light green parts of the green garlic and cover for 2 to 3 minutes.

Right when you serve, taste the stew again. Add some salt and lemon juice of you want. Sometimes an acidic kick brightens the whole stew. Add a little at a time.

The stew will keep for up to 5 days in the fridge.

In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.

In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.

Add lamb to spice mixture and mix until well combined.

Melt butter in a large pot over medium heat. Add onion and sauté until soft and just beginning to brown, 5 to 10 minutes. Add spiced lamb; cook and stir until browned and crumbly, 6 to 8 minutes.

Add consommé, garbanzo beans, beef broth, chicken broth, diced tomatoes, sweet potatoes, carrots, lentils, apricots, and honey; bring to a boil.

Reduce the heat to low and simmer until vegetables and lentils are tender, about 30 minutes. Season with pepper.

Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.

Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

Heat oil in a large skillet over medium-high heat. Add lamb and onions; cook and stir until lamb is browned and onions are starting to soften, about 5 minutes. Transfer lamb mixture to a slow cooker.

Add potatoes, carrots, celery, and mushrooms. Stir in beef broth, tomato paste, beer, Worcestershire sauce, rosemary, salt, and pepper; cover.

Cook on High for 7 hours. Add peas and cook for an additional 15 minutes. Season with salt and pepper.

Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.

Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.

Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.

Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

Preheat the oven to 300 degrees F (150 degrees C).

Cook bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and sauté until golden brown, 5 to 8 minutes. Add mushrooms and garlic; sauté until mushrooms start to release their juices, about 4 minutes.

Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Allow to boil for 3 to 4 minutes. Add lamb, tossing to coat. Stir in tomatoes and rosemary; season with salt. Bring to a boil. Remove from heat and cover.

Bake in the preheated oven until lamb is tender, 2 to 3 hours.

Heat olive oil in a pressure cooker over medium heat. Cook and stir lamb in hot oil until browned completely, about 10 minutes. Add 2 cups water, pureed corn, chicken soup base, bay leaf, marjoram, parsley, chives, allspice, salt, and black pepper to the lamb.

Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.

Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.

Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.

Season lamb with 1/2 teaspoon salt and pepper.

Melt butter in a large skillet over medium heat. Add onion, shallot, and a pinch of salt; saute until translucent, 3 to 5 minutes. Add lamb and brown for 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to a slow cooker.

Add butternut squash, mushrooms, sweet potato, carrots, and celery; mix ingredients. Add bone broth and Marsala wine; it won't look like enough liquid but don't worry. Place rosemary and thyme on top.

Cover and cook on High for 3 hours. Lift off fresh herbs and stir the stew. Replace herbs, cover, and cook on Low until vegetables and lamb are tender, about 1 hour more.

Remove herbs before serving.

Combine lamb and flour in a bowl; toss to coat.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering, 1 to 2 minutes. Add lamb and brown on all sides, 5 to 7 minutes. Add onion and saute until soft, about 3 minutes. Pour in broth and scrape up any browned bits with a spoon.

Add mustard, thyme, rosemary, salt, and pepper. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.

Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.

If stew is not thick enough, mix water and cornstarch together and add to pot. Cook for another 5 minutes on Manual with a quick release of pressure.

Season lamb chops with salt and pepper.

Heat oil in a large Dutch oven over medium heat until hot but not smoking; add chops. Sear on each side, 2 to 3 minutes. Remove from the pan and set aside.

Pour beer into the pot and cook for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add lamb back to the pot.

Toss potatoes, carrots, and onions with salt and pepper in a mixing bowl and add to the pot. Cover with lamb stock and bring to a boil. Cover and reduce heat to medium-low. Simmer until lamb falls off the bone, about 2 hours. Stir in roux and continue to cook for 10 minutes. Stir in parsley and spoon into serving bowls.

Pat the lamb dry with a paper towel. Drying the lamb this way first will help the lamb pieces brown. Heat 2 tablespoons of olive oil in a large, heavy, high-sided pot, such as a Dutch oven, over medium high heat. When the pot 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 6to 8 minutes. Transfer to a bowl.

Return the pot to medium-high heat. Add the onions, dried peppers and red bell peppers and stir to coat with the oil in the pot. Cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 more minute.

Make a bouquet garni by placing the parsley, thyme and bay leaf in the center of a doubled over cheesecloth square. Gather the ends and secure with kitchen string.

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 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 (gluten-free option).

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Heat a large (6-quart), thick-bottomed Dutch oven on medium heat. Layer the bacon on the bottom of the pan and cook the slices gently, a few minutes on each side, until much of the fat has been rendered out, and the slices have browned lightly.

Place the cooked bacon strips on a paper-towel-lined plate to absorb the excess fat. Chop the bacon and set aside.

Remove all but 2 tablespoons of bacon fat from the pan (do not pour the removed fat down the drain or it will clog the drain pipes). Increase the heat to medium high.

Working in batches as to not crowd the pan, brown the lamb pieces on all sides, taking care not to stir the lamb pieces so they can get sufficiently browned.

Start first with a layer of lamb, then add a layer of potatoes, onions, turnips, carrots, and chopped bacon. Add another layer of lamb and then another of vegetables. Add the barley, thyme, black pepper and a teaspoon of salt.

Bring to a boil. Reduce the heat to a bare simmer and let simmer, covered, but with the lid slightly ajar, for 1 1/2 to 2 hours, until the meat is fork tender and falling off the bones.

Skim excess fat. Use tongs to pick out and remove the bones. Adjust seasonings, adding salt and pepper to taste.

Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours.

Discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside.

Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Salt the meat as it browns.

Remove the meat from the pan and add the chopped onion to the pan. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Add the garlic and cook another minute.

Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit.

Add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Add freshly ground black pepper and more salt to taste.

Serve with rustic bread. If you want, try garnishing with fresh mint leaves (though I have no idea how "Basque" that is, it just tastes good.)

Gather all ingredients.

Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Reserve bacon fat in the skillet.

Place lamb, flour, salt, and pepper in a large mixing bowl; toss to coat evenly. Brown lamb in bacon fat in the skillet over medium-high heat. Transfer browned meat into a stockpot, leaving 1/4 cup of fat in the skillet.

Cook onion and garlic in reserved fat in the skillet over medium heat until onion is golden. Deglaze the skillet with water, then pour onion mixture into a Dutch oven or stockpot. Add bacon, beef stock, and sugar to the pot. Cover and simmer for 1 ½  hours.

Add carrots, potatoes, onions, wine, thyme, and bay leaves to the pot. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes.

Heat the ghee or the butter-with-olive-oil in a large, thick-bottomed pot (with cover) or Dutch oven on medium-high.

Working in batches if necessary, brown the meat well on all sides and remove it from pan.

Lower the heat to medium low and add the curry powder to the ghee or oil. Cook gently for a minute or two.

Add onions and garlic and cook 5 minutes.

Return the lamb to the pan, and add the coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, chicken stock, and salt.

Bring to a simmer, reduce the heat to low, and cover the pot. (You can also put the pot in a 300°F oven).

Cook for 2 hours. Check at 2 hours to see if the meat is falling off the bone. It should be starting to do so.

Cook until tender, another 45 minutes.

While the curry is cooking, cook the rice. Put 2 cups of basmati rice in a medium thick-bottomed pot. Add 3 cups of water (less or more depending on package instructions), a tablespoon of butter or ghee, and a teaspoon of salt. Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (again check your package instructions).

Remove from heat, keep covered, and let steam for 10 minutes, then fluff with a fork.

To serve, you can pull the meat off the bones or leave it on. Taste for salt and add some more curry powder or add cayenne if you want things spicier.

Serve over rice with chutney and/or yogurt for drizzling over top.

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Using a mortar and pestle, grind the cloves until fine. Add the peppercorns and grind them roughly. Add the cardamom pods and crush them with the cloves and peppercorns.

Heat the oil over medium-low heat in a large, thick-bottomed pot with a lid. Add the chopped onions and cook, stirring often, until golden, about 10 minutes.

Add the turmeric to the onions, and stir to coat. Add the cumin, coriander, paprika and cinnamon. Stir in the ground cloves, cardamom, and peppercorns. Add the crushed garlic and the grated ginger. Cook for 2 minutes.

(with their juices) to the pot and bring to a simmer. Cook for 4 minutes.

pieces to the pot, stir to coat with the spices, onions and tomatoes, and let cook for 4 minutes.

and mix well. Add 1 teaspoon of salt, more or less to taste. Cover the pot, bring to a simmer and reduce heat to a very low simmer. Cook very gently for 2 hours or more, stirring every 15 minutes or so. The stew should cook at a bare simmer until the lamb is very tender.

Serve the korma with basmati rice and/or flatbread.