Japanese Lamb Stew With Peanut Sauce Omac Recipes

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OXTAIL STEW IN PEANUT SAUCE (KARE-KARE)



Oxtail Stew in Peanut Sauce (Kare-Kare) image

Kare-kare is a nutty-sweet stew, traditionally made in the Philippines with oxtail, bok choy, string beans and eggplants, simmered with ground peanuts and achuete oil; peanut butter, a modern substitute, lends voluptuousness. This recipe is adapted from Nicole Ponseca and Miguel Trinidad's forthcoming cookbook "I Am a Filipino" and their restaurant Maharlika in New York, where the dish is always served with rice and bagoong, a fermented seafood paste that brings a depth of flavor akin to aged cheese or steak.

Provided by Ligaya Mishan

Categories     dinner, soups and stews, main course

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 20

5 pounds oxtails, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
7 tablespoons vegetable oil
2 red onions, cut into large dice
2 celery stalks, cut into large dice
1 carrot, cut into large dice
1/2 bunch fresh thyme sprigs
4 cups red wine, like a Cabernet Sauvignon (about 1 1/4 bottles)
1 cup Shaoxing wine or sherry
4 to 6 cups stock, plus more as necessary, preferably beef
2 Japanese eggplants (about 1/2 pound), sliced 3/4-inch thick
1 clove garlic, minced
6 ounces Chinese long beans or green beans, stems removed and cut into 2-inch lengths
2 to 3 pieces baby bok choy, quartered lengthwise
1/2 cup commercial creamy peanut butter, such as Skippy or Jif
2 tablespoons low-sodium soy sauce
Sugar, to taste
3 tablespoons achuete (a.k.a. achiote or annatto) oil
Bagoong (optional)
4 to 6 cups cooked white rice

Steps:

  • Heat the oven to 375 degrees. Season the oxtails well with salt and pepper.
  • Heat 3 tablespoons vegetable oil over medium to medium-high heat in a large Dutch oven or heavy-bottomed, ovenproof pot with a lid. Brown the oxtails on all sides then remove them to a plate. (You may need to do this in batches, so as not to crowd the pan.)
  • Remove all but a tablespoon or so of the fat in the bottom of the pot and reduce the heat to medium. Add the onions, celery and carrot and cook them until they are soft and aromatic, about 3 to 6 minutes.
  • Stir in the thyme sprigs, letting them just soften, then add the red wine and stir with a wooden spoon or spatula, scraping up any browned bits on the bottom of the pot.
  • Add the oxtails to the pot with the shaoxing wine and enough stock to fully cover the meat. Cover the pot and let it cook in the oven for 2 1/2 to 3 hours, or until the meat is fork tender but not falling off the bone.
  • About 15 minutes before the oxtails are done, prepare the vegetables: Heat 2 tablespoons oil in a medium nonstick skillet over medium heat. Add the eggplant, season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add the garlic and cook another 5 minutes until eggplant is softened, then set it aside.
  • Prepare the beans: Wipe the skillet clean, increase the heat to medium-high and add 1 tablespoon oil. Add the beans, season with salt and pepper and quickly stir-fry for 3 to 4 minutes, then set aside.
  • Prepare the bok choy: Add the remaining oil to the pan, cook the bok choy with a pinch of salt until bright green and tender, about 2 minutes, then set aside.
  • When the oxtails are tender, remove the meat from the liquid in the pot and set it aside on a plate. Strain the fat and any other matter out of the braising liquid and discard it. You should have 5 cups of liquid; if you have less, add additional stock to total 5 cups, then simmer the liquid over medium-high heat until it has reduced by half.
  • Turn the heat to low, and using a hand blender, mix in the peanut butter and soy sauce and sugar, to taste. Add the achuete oil, blend again and let simmer for 2 minutes to thicken slightly.
  • Return the meat to the pot and let it cook until heated through, a minute or two. Serve hot with the room temperature vegetables on top, rice and bagoong on the side.

SPICY LAMB AND PEANUT STEW



Spicy Lamb and Peanut Stew image

Provided by Sabine Broeck-Sallah

Categories     Lamb     Stew     Bon Appétit     Massachusetts

Yield Serves 8

Number Of Ingredients 13

2 tablespoons peanut oil
1 3/4 pounds lamb shoulder, trimmed, cut into 1-inch cubes
2 large onions, coarsely chopped
1 6-ounce can tomato paste
3 bay leaves
1/4 teaspoon cayenne pepper
1 3/4 cups beef stock or canned beef broth
1 3/4 cups water
3/4 cup old-fashioned style or freshly ground peanut butter
1 cup diced carrots
4 jalapeño or 2 habañero chilies, halved, seeded
1 cup frozen peas
Cooked rice

Steps:

  • Heat oil in heavy large saucepan or Dutch oven over medium-high heat. Add lamb and onions and cook until lamb is brown, stirring occasionally, about 6 minutes. Mix in tomato paste, bay leaves and cayenne pepper and cook 1 minute. Season with salt and pepper. Add beef stock and water and bring to boil. Simmer until lamb is tender, about 1 hour 20 minutes.
  • Stir peanut butter, carrots and jalapeños into stew and cook until carrots are tender, about 30 minutes. Add peas and cook until heated through. Discard jalapeños. Serve stew over rice.

JAPANESE LAMB STEW WITH PEANUT SAUCE (OMAC)



Japanese Lamb Stew With Peanut Sauce (Omac) image

From The Supermarket Epicure cookbook. I haven't tried it yet. Sounds like an interesting combination of flavors. The comment before the recipe states "The combination of peanut butter and molasses in this sauce is surprising...like most stews, the flavors improve with gentle cooking and reheating-a boon to do-ahead party planning. You could double the recipe and freeze half for another time.

Provided by Oolala

Categories     Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

4 tablespoons vegetable oil, divided
3 lbs lamb, well trimmed, cut into 1 1/2 inch cubes
2 large garlic cloves, peeled and crushed
6 tablespoons soy sauce
1 1/2 tablespoons dark molasses
1/2 cup smooth peanut butter
1/3 cup dark brown sugar
4 tablespoons fresh lemon juice
1/4 teaspoon ground red pepper
salt, to taste
fresh ground black pepper, to taste
1/2-3/4 cup water
1/2 cup peanuts, chopped
3 tablespoons fresh cilantro, chopped, for garnish

Steps:

  • In a large, heavy casserole (Dutch oven), heat 2 tablespoons of the oil over medium-high heat until hot.
  • Add just enough lamb to cover the bottom of the pan without crowding and brown on all sides.
  • Remove the browned pieces with a slotted spoon to a bowl and continue browning the rest of the meat, adding additional oil as needed.
  • Add the garlic (to the now empty casserole pan or Dutch oven) and after a few seconds, the soy sauce, molasses, peanut butter, brown sugar, lemon juice, red pepper, salt and pepper.
  • Stir, scraping up any browned bits, and mix well.
  • Now stir in 1/2 cup water and return the meat to the casserole pan, cover and simmer until the meat is very tender, stirring occasionally, about 40-45 minutes.
  • If the sauce becomes too thick, add the remaining water.
  • A few minutes before serving, stir in the chopped peanuts.
  • Sprinkle with cilantro for garnish.
  • Serve with steamed white rice, brown rice, or even couscous and a vegetable like snow peas.

Nutrition Facts : Calories 690.3, Fat 48.5, SaturatedFat 13.6, Cholesterol 120, Sodium 1202.8, Carbohydrate 24, Fiber 2.6, Sugar 17.7, Protein 42.5

LAMB STEWED IN PEANUT SAUCE



Lamb Stewed in Peanut Sauce image

This recipe is popular in the African country of Benin. The recipe calls for shrimp powder but, if you can't find that, a little fish sauce or anchovy paste would make a decent substitute. You could also just leave it out and use a bit more salt for seasoning. Serve with steamed rice.

Provided by threeovens

Categories     Lamb/Sheep

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons peanut butter
15 ounces water
2 tablespoons peanut oil
1 1/2 lbs lamb shoulder, cubed
1 onion, chopped
1 garlic clove, crushed
12 ounces diced tomatoes (canned or fresh)
1 fresh thyme sprig
1 teaspoon shrimp, powder
4 carrots, peeled and diced
1/2 small cabbage, shredded
1 sweet potato, diced
salt

Steps:

  • Boil water and stir in peanut butter; simmer for 20 minutes to reduce, skimming off any accumulated fat from the surface.
  • Meanwhile, in a Dutch oven, brown the lamb in the oil, stir in onions and cook until translucent, about 10 minutes.
  • Add garlic, cook about 30 seconds; stir in tomatoes, thyme, shrimp powder, and season with salt.
  • Add carrots, cabbage, and peanut butter reduction; simmer and further reduce another 20 minutes.
  • Add sweet potatoes and cook until vegetables are tender, 40 minutes.

Nutrition Facts : Calories 683.2, Fat 49.8, SaturatedFat 18.3, Cholesterol 122.8, Sodium 243.8, Carbohydrate 26, Fiber 7.1, Sugar 11.6, Protein 34.6

LAMB KOKKINISTO (GREEK LAMB STEW)



Lamb Kokkinisto (Greek Lamb Stew) image

A rich, savory, tomato-based traditional Greek lamb stew with hints of cinnamon, thyme, and oregano. Serve with hilopitaki (a small square-shaped Greek pasta made with wheat, eggs, and milk) or orzo pasta.

Provided by hdashnau

Categories     Stew

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs bone-in lamb shanks
1 teaspoon dried oregano
1 teaspoon course sea salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon cinnamon
4 tablespoons olive oil
1 medium sized red onion, diced
1 carrot, diced
4 garlic cloves, diced
1 cup red wine
26 ounces chopped tomatoes
1 cinnamon stick
2 bay leaves
3 sprigs fresh thyme
1 teaspoon course sea salt
1 lb orzo pasta (optional) or 1 lb hilopitaki pasta (optional)

Steps:

  • Rinse the lamb in cold water, pat dry with a paper towel, then coat with 1 tablespoon olive oil.
  • In a small bowl, combine the oregano, salt, pepper, and cinnamon to create a dry rub. Rub this mixture on the lamb coating all sides.
  • Heat 3 tablespoons olive oil in a large dutch oven pot over medium high heat. Add the lamb to the pot. Brown the lamb on all sides (approx 1-2 mins per side).
  • After the lamb is browned on all sides, transfer the lamb to a plate and allow to rest while you prepare the sauce and preheat the oven. Note: You may turn the stove off at this point, but do not throw out the oil nor clean the pan yet.
  • Preheat your oven to 300 degrees farenheit (or if you prefer to use a crockpot, start preheating your crockpot).
  • Dice the onion, carrot, and garlic. In the same pan that was used for the lamb, cook the onion, carrot, and garlic on medium heat until soft (approximately 5 minutes). Then add the red wine, tomatoes, cinnamon, bay leaves, thyme, and salt to the pot. Stir. Reduce the heat to low to simmer for 5 more minutes.
  • Submerge the lamb in the pot with the tomato sauce, cover with a lid and cook slowly in your oven or crockpot until lamb reaches a safe temperature (145-medium rare, 160-medium, 170-well done). Oven time at 300 degrees is approximately 1 and 1/2 hours.
  • When the lamb is done cooking, remove from oven and skim the fat off the top and throw away.
  • (Optional) Serve over a bed of hilopitaki or orzo pasta.

Nutrition Facts : Calories 736.1, Fat 42.2, SaturatedFat 13.5, Cholesterol 204, Sodium 1334.2, Carbohydrate 14.2, Fiber 3.4, Sugar 7.2, Protein 62.2

PEANUT-CRUSTED LAMB WITH HUNAN SAUCE



Peanut-Crusted Lamb with Hunan Sauce image

Categories     Garlic     Ginger     Lamb     Nut     Bake     Lunar New Year     Peanut     Red Wine     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 18

LAMB
1 cup peanut oil
10 tablespoons hoisin sauce*
1/2 cup plum wine** or Sherry
8 garlic cloves, minced
2 tablespoons minced fresh ginger
1/2 teaspoon dried crushed red pepper
2 1 3/4-pound racks of lamb, trimmed
2 tablespoons bottled chili sauce
2 cups dry-roasted unsalted peanuts, finely chopped
SAUCE
2 cups beef stock or canned broth
1/4 cup dry red wine
2 tablespoons bottled chili sauce
1 tablespoon hoisin sauce
2 tablespoons chilled butter
*Available at Asian markets and in the Asian section of many supermarkets.
**Available at Asian markets, specialty foods stores and some liquor stores.

Steps:

  • FOR LAMB:
  • Mix oil, 2 tablespoons hoisin, wine, garlic, ginger and red pepper in medium saucepan. Stir over low heat until warm, about 4 minutes. Cool. Place lamb in glass baking dish. Pour marinade over. Cover; chill at least 4 hours or overnight.
  • Preheat oven to 375°F. Drain lamb; pat dry. Heat heavy large skillet over high heat. Add 1 lamb rack; sear on all sides, about 6 minutes. Transfer to baking pan. Repeat with remaining rack. Cool 15 minutes. Mix chili sauce and 8 tablespoons hoisin in small bowl. Brush over lamb. Press nuts onto lamb, coating completely. Bake until meat thermometer registers 130°F for medium-rare, about 20 minutes. Transfer to platter. Tent with foil.
  • MEANWHILE, PREPARE SAUCE:
  • Boil stock and wine in large skillet until reduced 3/4 cup, about 15 minutes. Add chili sauce and hoisin; boil until reduced to 1/2 cup, about 4 minutes. Remove from heat. Add butter; whisk just until melted.
  • Cut lamb between ribs into double chops. Serve with sauce.

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