Estufado De Codero Y Verduras Farmhouse Stew With Lamb And Vegetables Recipes

LAMB STEW/ESTOFADO DE CORDERO

Steps:

• Heat large Dutch oven and add oil. When very hot add lamb, onion, garlic, celery, carrots. Mix together well and sauté for about 10 minutes, until lamb is browned.
• Add the tomatoes, bay leaf, white wine, and 1/2 cup traditional roux. Season with salt and pepper. Simmer until lamb is tender 1.5 to 2 hours. Serve in bowl with crusty bread.
• Make Traditional Roux: Melt butter in small saucepan. Blend in flour with a whisk and stir over low heat until flour is browned. Add the beef stock, bring to a boil and whisk 3 to 4 minutes. Reduce the heat and simmer another 30 minutes, continuing to stir.

ESTUFADO DE CODERO Y VERDURAS: FARMHOUSE STEW WITH LAMB AND VEGETABLES

Steps:

• Place the cazuela over a medium flame. Add the olive oil, enough to coat the bottom of the dish. Add the loin and shin meat and brown.
• Layer by layer add all the vegetables. Turn and mix ingredients slowly with meat.
• Add the chorizo, black pudding and pancetta to the ingredients.
• Add the glass of white wine, saffron, black peppercorns.
• Add about 2 cups of stock or water and bring to the boil. Once the juices are bubbling turn the heat down to low and allow to simmer. Place the whole bulb of garlic in the center of the dish with all the ingredients surrounding it. The idea is to remove the garlic just before serving. Some chefs choose to keep the garlic in so they can nibble on it with bread as part of the main course.
• Keep adding the stock or water, keeping the ingredients covered all the time.
• Simmer on a low heat for 2 1/2 to 3 hours.
• Serve with a salad and a crusty farmhouse loaf.

ESTOFADO DE CORDERO

Steps:

• Debone lamb leg and cut into 2.5cm cubes. Put in a pot and set on low fire. (For this stew, you don?t add water for the stock. The tomatoes will provide the juice to flavour the stew.).
• Cut onions into cubes and saute till fragrant in a pan. Add into pot.
• Saute together paprika powder, garlic powder, cumin powder, coriander powder, cloves and chilli powder until fragrant. Add half litre water (or one glass) into the spice to form a thin paste. Then add the paste into the pot.
• While the lamb is slowly cooking, add tomato puree, sliced jalapeno, sliced mushrooms, beef stock powder, the whole peeled tomatoes and fresh coriander. When the lamb is tender, add sliced carrot and french beans. Stew for about one-and-a-half hours or until desired consistency is reached. Serve with Mexican rice.