GREEK LAMB STEW
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 3h15m
Yield about 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Into the largest saucepan or casserole you have that will go into the oven, pour 3 tablespoons of the oil. Brown the meat in batches over high heat and remove with a slotted spoon to a plate nearby. You may need more oil as you do this. The onions will certainly need it, so pour the remaining oil or add more, add the onions, sprinkling a little salt over them and cook then until soft and translucent. Add the garlic, celery, thyme, and oregano. After a couple of minutes or so, when the smell of garlic wafts up, remove half the mixture. Add the meat to the mixture in the pan, cover with the remaining half, add the bay leaves, carrots, tomatoes, stock and wine. I use a big but flattish casserole and this amount of liquid covers the meat, but if you find you need more liquid, add water- you want a lot of liquid, because you will, eventually, be cooking some pasta in it. Bring to a boil, remove scum, and let bubble for about 3 minutes. Then cover, transfer to the oven, and bake for about 2 to 2 1/2 hours, or cook on a very low heat. The meat should be tender and yielding. Remove the carrots (and eat, cook's treat) and bay leaves, too, if you want, and season, to taste, with the salt and pepper.
- Of course you can proceed to the final stage now, but I am presuming you're not going to. In which case, let the stew cool and keep it in the refrigerator until you want it. Skim the fat off the top, and do remember to take it out of the refrigerator a good 1 to 2 hours before you cook it again. You can reheat this in the oven, but because the pasta will be put in on the stove, I tend to heat it there. Make sure the stew is piping hot. Meanwhile, bring a large pot of water to a boil. When it boils, add the salt and then pasta. Cook this until it's nearly but not quite cooked; it should have a couple of minutes still to go.
- Then drain the pasta and add it quickly to the bubbling juices in the casserole, making sure first that there are enough bubbling juices. You don't want the meat to be drowned, but you want enough for the pasta to be covered. The pasta will absorb some of the liquid as it finishes cooking, of course.
- In a couple of minutes, the pasta should be cooked. Crumble some feta and put in a bowl with the chopped parsley, oregano, or basil. Stir to combine and then leave the spoon with it, so that people can sprinkle the herb-spiked cheese over the stew as they wish. Ladle the stew into shallow soup bowls.
TRADITIONAL LAMB FRICASSéE WITH AVGOLEMONO SAUCE
A lovely Spring dish with succulent lamb, tender greens and a creamy avgolemono sauce!
Provided by Marilena Leavitt
Categories Main Course
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Trim most of the visible fat from the lamb then cut the meat into 1½" - 2" chunks. Pat down the lamb to remove any excess moisture then brown it on all sides over medium-high heat in the olive oil in a large Dutch oven.
- Add the leeks, onions, and celery to the pot and sauté until the vegetables soften. Add the chicken stock to cover the mixture and season it generously with salt and pepper. Cover and cook on medium heat for about 40 minutes.
- Mince the dill, reserving some for garnish. Chop the lettuce and add it to the pot, along with the dill. Reduce the heat, cover, and simmer for 30 minutes, or, until the lamb is fork-tender and a small amount of liquid (about a cup or so) remains in the pot. Turn off the heat.
- Prepare the egg-lemon (avgolemono) sauce. In a small bowl whisk the egg whites with the teaspoon of cold water and a little corn flour until very frothy. Whisk in the egg yolks and lemon juice (start with only one lemon if you do not like the acidity of the lemon too much). Temper the avgolemono sauce by slowly adding one ladleful of the hot liquid from the pot to the small bowl with the eggs, while whisking the whole time. Continue with a second ladleful of the hot liquid and whisk again. Now add the avgolemono to the pot and stir gently to incorporate. Shake the pot a few times to make sure everything is thoroughly mixed together.
- If you need to reheat the lamb fricassée before serving, do so very gently, making sure the stew does not come to a boil. Place on a serving platter, topped with the reserved minced dill, a drizzle of olive oil and a few wedges of lemon. Good, crusty bread is a must and a Greek salad on the side is always a good idea.
GREEK LAMB STEW
This is a wonderful and easy stovetop preparation that is a hearty meal for the whole family. I often serve it over rice or orzo, with a nice tomato and cucumber salad and good bread. A simple, fresh, and delicious taste of the Greek Isles!
Provided by nickysmama
Categories Soups, Stews and Chili Recipes Stews
Time 2h35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
- Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
- Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 24.4 g, Cholesterol 60.6 mg, Fat 20.3 g, Fiber 8.1 g, Protein 20 g, SaturatedFat 6.4 g, Sodium 606.5 mg, Sugar 10 g
GREEK LAMB STEW AVGOLEMONO
This Greek lamb stew has pearl onions, olive oil, and lots of fresh dill. It is finished off with an egg, and lemon sauce-avgolemono.
Provided by by Jenny | The Greek Foodie
Categories Main Course
Number Of Ingredients 13
Steps:
- Season the lamb pieces with sea salt and freshly ground pepper.
- Add the pearl onions with two cups of broth in a sauce pan and simmer in medium high heat for 15 minutes.
- Heat 2-3 tablespoons olive oil in a pot. Add the diced onion, season with a pinch or two sea salt, and saute for 2-3 minutes. Add the lamb and saute for 3-4 minutes or until lamb is browned all over. Add the black pepper kernels and bay leaf.
- Add the white wine and simmer on high for 1-2 minutes until the alcohol evaporates. Add the pearl onions and broth and the chopped dill. Season with sea salt and freshly ground pepper, cover the pot, and turn the heat to low. Slowcook until lamb is soft and can be pulled apart, about 60 minutes. Let it sit for 10 minutes after it is done to cool the broth.
Nutrition Facts : Calories 562 kcal, Carbohydrate 23 g, Protein 51 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 229 mg, Sodium 659 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 16 g, ServingSize 1 serving
GREEK LAMB STEW WITH EGG AND LEMON SAUCE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes. Drain.
- In a casserole set over moderate heat, heat oil until hot. Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened. Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste. Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours.
- Transfer lamb to a platter and strain cooking liquid. Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes. Simmer, partially covered, 20 to 25 minutes, or until lamb and artichokes are tender.
- In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup of hot stock, a little at a time. Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened. Do not boil. Before serving stir in fresh dill.
LAMB AND ARTICHOKE STEW (GREEK)
This is a delicious lamb stew. I love artichokes, and this is one of the things I would make for a special Sunday dinner.
Provided by evelynathens
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the lamb into 1 inch pieces.
- Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don't discolor.
- Slice each artichoke heart in half.
- Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes.
- Add the spring onions and cook for 3-4 minutes.
- Increase the heat to high and add the meat.
- Brown the meat until it becomes a rich, dark colour.
- Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
- Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
- Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
- Turn off heat.
- In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
- With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
- When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.
GREEK FRICASSEE OF LAMB
This is a fricassee as done in Greece - finished with an egg-lemon sauce (avgolemono). It is wonderfully delicious, and soul-satisfying...at least it is for us Greeks!
Provided by evelynathens
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch Oven, heat the olive oil till smoking and in it brown the pieces of lamb (you may have to do this in 2-3 batches) until golden-brown all over.
- When all the pieces are browned add onion, garlic, water and wine (you could use just water if you wanted to), salt and pepper to taste, and simmer for 1 1/2 hours, or until meat is very tender.
- Add lettuce and dill. You may have to cram it into the pot but it will reduce to practically nothing. Put the lid on the Dutch Oven and cook for 8 minutes. Remove lid, stir carefully not to break up meat and cook another 2 minutes. Turn off heat.
- In a large, heatproof bowl, whisk together eggs, cornstarch, lemon juice and a little salt and pepper to taste (remember, there is more in the pot).
- With a ladle, remove ladlefuls of the cooking liquid the meat and lettuce have cooked in and VERY slowly whisk it into the egg/lemon mixture. Keep doing this until, whisking all the while, until you have incorporated most of your cooking liquid - this tempers the egg-lemon sauce so it won't curdle when added to your lamb.
- Pour all the sauce into the pot, covering the lamb and lettuce. Turn heat up to medium-high and just bring to the boil. Cook for 1-2 minutes.
- Dinner is ready. Have lots of crusty bread around to sop up the delicious avgolemono sauce.
Nutrition Facts : Calories 1127.5, Fat 78, SaturatedFat 30.2, Cholesterol 280.3, Sodium 279.9, Carbohydrate 34.4, Fiber 17.3, Sugar 11.6, Protein 62.6
GREEK LAMB STEW
Reminds me of a dish I used to eat at an inexpensive Greek restaurant in "Hell's Kitchen" 30+ years ago (only I think that was braised rather than stewed). I served it over rice (the original recipe suggested either that or orzo). Great flavors! From allrecipes.com
Provided by lecole54
Categories Stew
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
- Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
- Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.
Nutrition Facts : Calories 184.7, Fat 7.5, SaturatedFat 1.1, Sodium 578.2, Carbohydrate 23.5, Fiber 7, Sugar 12.6, Protein 5.1
GREEK LAMB MEATBALLS IN LEMON SAUCE
Great lamb meatballs with an excellent lemon sauce.
Provided by Kerri
Categories Greek Recipes
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
- Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
- Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
- Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.
Nutrition Facts : Calories 452.9 calories, Carbohydrate 16.2 g, Cholesterol 144.2 mg, Fat 31.4 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 12.6 g, Sodium 767.2 mg, Sugar 5.2 g
GREEK LEMON SAUCE
This is a very healthy, delicately flavored yellow lemon sauce that is perfect over roasted leg of lamb. The Greeks often use it with lamb. The recipe is also very easy to prepare. This sauce may also be used in soups and stews.
Provided by ChefWhiz
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring broth to simmer in nonstick saucepan, lower heat and keep warm.
- Beat eggs with electric mixer until mixed.
- Blend half of warm broth into eggs in electric mixing bowl.
- Pour egg mixture into rest of warm broth in saucepan; heat over low heat, stirring constantly, until mixture coats back of spoon (do not boil).
- Season with salt and pepper (optional).
- Serve immediately.
Nutrition Facts : Calories 45.7, Fat 2.7, SaturatedFat 0.8, Cholesterol 105.8, Sodium 162.3, Carbohydrate 1.2, Sugar 0.6, Protein 4
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