East West Slowcookeroven Lamb Stew Recipes

TRADITIONAL LAMB STEW

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

NORTH AFRICAN LAMB STEW

Steps:

• Heat the olive oil in a large casserole over a medium flame. Add the lamb chunks in batches and brown well on all sides. Remove and set aside while you finish the remaining lamb. After all the lamb has been browned return it to the pot. Combine the coriander, cumin, turmeric and cardamom in a bowl and sprinkle the lamb with the spice mix. Brown the spice coated meat over low heat being careful not to burn the spices. Season with the salt and pepper.
• Add the vegetable to the pot and stir to combine well. Add the water and bring quickly to a boil. Reduce the heat and cook for 1 1/2 hours or until the lamb is fork tender.
• Combine the fresh herbs in a bowl with the red pepper, lemon juice and tomato. Adjust the seasoning and set aside.
• Cook the couscous according to package directions.
• Remove the stew from heat and stir in the fresh herbs and tomato. Serve over couscous.

EAST WEST SLOWCOOKER/OVEN LAMB STEW

Steps:

• Trim the fat and sear the lamb in a pan. Transfer to the slow cooker. Add olive oil to the already hot pan and add the spices and onion and fry all the chopped vegetables on high heat for a minute. Turn off the heat. Add hot water and mix everything in the pan and pour in in the slow cooker. Put the potatoes and corn on top, and close the lid. Cook on high for 3 hours or low for 6 hours.
• After the given time, remove the lid carefully, lift the slow cooker pot and place it in the oven for about 10 mins at 450 degree F, stirring every few minutes to allow the soup to thicken. I usually turn on the broil for couple mins to allow the corn to broil as well.
• Take out the corn on the cob and the potatoes in a separate plate and dish out the lamb stew and garnish with freshly chopped cilantro. At my home, we have some scliced onions and lemon or lime on the side.
• Enjoy!

EASY LAMB STEW

Steps:

• Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
• Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.

OLD-FASHIONED LAMB STEW

Steps:

• In a large resealable plastic bag, combine flour, salt and pepper; add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours. , Add carrots and potatoes; cover and cook 1 hour longer or until the meat is tender. Add peas and mushrooms; heat through. Thicken if desired.

EAST-WEST LAMB

Steps:

• Heat 1 tablespoon of canola or corn oil in a skillet large enough to hold all the ingredients.
• Add the lamb and saute quickly to brown. Remove meat and set aside.
• Add sesame oil and remaining canola or corn oil to skillet. Saute onions, peppers and ginger in hot oil until peppers soften.
• Stir in soy sauce and sherry with reserved lamb just long enough to heat lamb through and serve.

MIDDLE EASTERN SLOW-COOKED STEW WITH LAMB, CHICKPEAS, AND FIGS

Steps:

• Let the oil get heating in a large pot over medium-high heat; also coat pan with cooking spray.
• Add in half the cubed lamb; stir/saute 8 minutes or until browned; remove from pan.
• Repeat procedure with remaining lamb.
• Return first batch of lamb back to pot so that all the lamb is now in the pot.
• Add in onion, 1/4 cup water, and garlic; cook 4 1/2 minutes or until lightly browned, scraping pan to loosen browned bits.
• Add in cumin and the next 6 ingredients; cook 30 seconds, stirring constantly.
• Stir in broth and 1 1/2 cups water; bring to a boil.
• Cover, lower heat, and simmer 1 hour.
• Stir in chickpeas and the next 3 ingredients; cover and simmer 20 minutes or until the carrots are done.
• Stir in mint and salt.
• This dish is best when made ahead of time and refrigerated up to 2 days to allow the flavors to meld.
• May reheat in a slow-cooker or on the stove-top if desired.

SLOW COOKER LAMB STEW

Steps:

• Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
• Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
• Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.