Lamb Potato And Shallot Stew With Tomato Chili Topping Recipes

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LAMB BREAST AND POTATO STEW



Lamb Breast and Potato Stew image

We think you should cook this potato-based stew with hot and flavored chopped lamb breast. Alongside the potatoes, add carrots and a good helping of beef stock. This one will be a subtle change of the lamb flavor you know. Then add some white wine which will also help with toning down the heaviness of lamb.

Provided by Andrei Gusty

Categories     Easter, gluten-free, Main course, nut-free, Other meats, salty

Time 1h5m

Yield 4

Number Of Ingredients 18

2 tablespoons of vegetable oil
1 onion, diced
12 ounces of lamb breast, chopped
5 garlic cloves
1 tablespoon tomato sauce
1 teaspoon dried oregano
1 teaspoon chili flakes
1 ounce butter
1 cup white wine
4 rosemary sprigs
3 bay leaves
4 medium-sized potatoes
2 carrots sliced
2 cups of beef stock
salt
pepper
1 tablespoon fresh parsley, chopped
fresh parsley for garnishing

Steps:

  • Heat the vegetable oil in a cooking pot over low heat and cook the onion until tender.
  • Increase heat to medium, add the lamb breast and cook it until golden brown. Add the garlic, tomato sauce, dried oregano, chili flakes, and butter and stir more.
  • Add the white wine, rosemary, and bay leaves, stir a little, cover with the lid and simmer for 20 minutes.
  • Add the potatoes, carrots, and beef stock, season with salt and pepper, cover with the lid and simmer for 20 minutes. Add the fresh parsley and stir a little.
  • Serve garnished with parsley.

Nutrition Facts : Calories 516 calories, Protein 27 grams, Fat 27 grams, Carbohydrate 41 grams

LAMB STEW WITH TOMATOES AND POTATOES



Lamb Stew with Tomatoes and Potatoes image

The Lamb Stew with Tomatoes and Potatoes recipe out of our category Lamb! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 2h

Yield 4

Number Of Ingredients 11

2 onions
2 garlic cloves
1 kilogram lamb stew meat
3 Tbsps olive oil
1 kilogram tomatoes
400 milliliters lamb stock
600 grams waxy potatoes
salt
freshly ground peppers
1 tsp dried oregano
2 Tbsps freshly chopped parsley

Steps:

  • Peel onions and garlic, cut onion into strips and chop garlic. Rinse and pat dry lamb. Heat oil in a roasting pan and brown meat on all sides. Add onions and garlic, saute for a few minutes. Blanch tomatoes in boiling water, rinse with cold water and peel. Quarter, remove stems and dice. Deglaze pan with stock, add tomatoes. Peel and rinse potatoes, cut into halves or quarters, depending on size. Add to the pan, season with salt and pepper, sprinkle with oregano and cook in preheated oven at 180°C (approximately 350°F) for about 1.5 hours. Stir occasionally and add a little water as necessary.
  • Place lamb stew on plates and serve sprinkled with parsley.

LAMB STEW WITH CHILI SAUCE



Lamb Stew With Chili Sauce image

Make and share this Lamb Stew With Chili Sauce recipe from Food.com.

Provided by sashas kitchen

Categories     Lamb/Sheep

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

6 guajillo chilies, seeded
2 pasilla chiles, seeded
1 cup hot water
3 garlic cloves
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1 tablespoon vegetable oil
2 lbs lamb shoulder, lean and boneless, cut into 3/4 inch cubes
14 ounces potatoes, cut into 1/2 inch thick slices
salt
red bell pepper, cut into strips
fresh oregano, to garnish

Steps:

  • tear the dried chiles into large pieces and soak in hot water for 30 min,then transfer the contents into a blender,add garlic and spices,process until smooth.
  • heat the oil in a large sauce pan and stir fry lamb cubes over high heat until browned.
  • cover the lamb with a layer of potato slices,season with salt,cook covered over medium heat for 10 minute.
  • pour over the chili mixture and mix well,simmer covered over low heat for 1 hr or until meat and potatoes are tender.
  • garnish with red pepper strips and fresh oregano,serve with a rice dish.

Nutrition Facts : Calories 484.4, Fat 35.2, SaturatedFat 14.4, Cholesterol 109, Sodium 100.5, Carbohydrate 14.1, Fiber 2.6, Sugar 0.8, Protein 26.9

LAMB STEW WITH POTATOES AND CARROTS



Lamb Stew With Potatoes and Carrots image

Provided by Christopher Idone

Categories     dinner, one pot, main course

Time 4h30m

Yield Six to eight servings

Number Of Ingredients 13

8 tablespoons unsalted butter
3 tablespoons vegetable oil
5 pounds lamb shoulder and breast, boned and trimmed and cut into 2-inch pieces
Salt and freshly ground pepper to taste
4 cups lamb stock or half lamb and half veal stock (see note below)
1/2 teaspoon crushed dried sage
2 ounces Scotch (optional)
4 medium russet potatoes, peeled and quartered lengthwise
2 bunches finger carrots, scraped
1 pint pearl onions
4 small turnips
2 tablespoons sugar
1/2 cup finely chopped parsley

Steps:

  • Preheat oven to 275 degrees.
  • In a large skillet melt two tablespoons of butter with one tablespoon of oil over high heat. Season one-third of the lamb pieces with the salt and pepper and brown the meat on all sides until lightly crusted, about 10 minutes. Place the browned meat pieces in a large casserole or Dutch oven and reserve. Pour off the fat from the skillet. Add one cup of stock and bring to a boil and deglaze the pan by scraping up the brown bits from the bottom of the pan. Pour the boiled stock into the casserole and repeat the process two more times until the meat and three cups of stock have been used.
  • Add the remaining cup of stock to the casserole. Add the sage and Scotch and cover and bake for one-and-a-half hours. Allow to cool to room temperature. Cover and refrigerate for 24 hours.
  • Preheat the oven to 300 degrees and remove the casserole from the refrigerator. Skim off the residue of cold fat and place the casserole, covered, in the oven and bake for 30 minutes while you prepare the vegetables.
  • In a pot of lightly salted boiling water, cook the potatoes for 10 minutes or until slightly resistant when pierced with a knife. Remove the potatoes with a slotted spoon and set aside. Add the carrots to the boiling water and cook for four minutes or until slightly resistant when pierced with a knife. Drain and set aside. When the stew has baked for 30 minutes, add the partially cooked potatoes and carrots to the stew for an additional 30 minutes.
  • Meanwhile, trim the pearl onions and cut an "X" at the base of each. Bring a pan of lightly salted water to a boil. Add the onions and cook until tender, about eight minutes. Drain and rinse the onions under cold running water. Drain again and remove the outer skins. Set aside.
  • Peel the turnips and cut in half and into one-quarter-inch wedges. Bring a saucepan of lightly salted water to a boil. Add the turnip wedges and cook until crisp tender, about four minutes. Drain and rinse under cold running water. Drain again and set aside.
  • In a medium saute pan, melt the remaining two tablespoons of butter over medium heat and add the onions and turnips. Sprinkle with the sugar and continue to cook until the onions and turnips are golden and caramelized, tossing often. About 10 to 15 minutes.
  • Ladle the stew meats, potatoes and carrots onto heated plates or soup plates with some of the sauce. Divide the onions and turnips among the plates and sprinkle with the chopped parsley. Serve immediately.

Nutrition Facts : @context http, Calories 1055, UnsaturatedFat 38 grams, Carbohydrate 35 grams, Fat 78 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 34 grams, Sodium 1502 milligrams, Sugar 9 grams, TransFat 1 gram

LAMB AND POTATO STEW



Lamb and Potato Stew image

My family loves lamb, but I find very few recipes that use it. I picked this one up at the fair and make it quite often. Bake a pan of biscuits...and you have a complete meal!

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 pounds lean lamb stew meat, cut into 1-inch pieces
1/2 cup chopped onion
4 to 6 medium potatoes, peeled and diced
4 carrots, diced
1-1/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup diced celery
1-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 to 2 bay leaves

Steps:

  • In a large kettle or Dutch oven, combine all ingredients. Cover and bake at 325° for 1-1/2 to 2-1/2 hours or until tender. Discard bay leaves before serving.

Nutrition Facts : Calories 266 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 606mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein.

LAMB STEW WITH POTATOES AND CILANTRO



Lamb Stew with Potatoes and Cilantro image

This is one of my favorite recipes for lamb stew with potatoes, cumin, and cilantro. The pieces of lamb are braised in beer for extra flavor.

Provided by Natalie Titanov

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h25m

Yield 6

Number Of Ingredients 12

¼ cup vegetable oil
4 teaspoons lemon juice
3 cloves garlic, minced
1 teaspoon cumin
salt and ground black pepper to taste
2 pounds boneless lamb shoulder, cut into 2-inch pieces
1 onion, chopped
1 (12 fluid ounce) can or bottle beer
1 bunch fresh cilantro
1 bay leaf
4 potatoes, peeled and cubed
¼ cup water or broth, or as needed

Steps:

  • Combine vegetable oil, lemon juice, garlic, cumin, salt, and black pepper in a bowl. Add cubed lamb and marinate for about 30 minutes.
  • Heat a skillet over medium-high heat and brown meat on all sides, about 3 minutes per side. Remove meat and set aside. Reduce heat, add onion, and cook until soft and translucent, about 5 minutes.
  • Return cooked lamb to skillet. Mix in beer and cilantro. Season with bay leaf, salt, and pepper. Cover skillet and simmer over low heat for about 1 hour. Add potatoes, cover, and cook over low heat until potatoes are tender, about 30 minutes, adding water or broth if there is not enough liquid in the skillet.

Nutrition Facts : Calories 406 calories, Carbohydrate 29.9 g, Cholesterol 62.7 mg, Fat 21.5 g, Fiber 3.8 g, Protein 19.4 g, SaturatedFat 6.4 g, Sodium 97.1 mg, Sugar 2.1 g

LAMB, POTATO, AND TOMATO STEW



Lamb, Potato, and Tomato Stew image

Number Of Ingredients 11

1 large onion, chopped
2 tablespoons olive oil
2 pounds boneless shank or leg of lamb, cut into 1-inch chunks
salt and freshly ground black pepper, to taste
1/2 cup dry white wine
3 cups drained and chopped canned tomatoes
1 tablespoon chopped fresh rosemary
1 pound waxy boiling potato, cut into 1-inch pieces
2 carrots, cut into 1/2-inch thick slices
1 cup fresh peas or frozen peas, partially thawed
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • 1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, cook the onion in the olive oil over medium heat until softened, about 5 minutes. Add the lamb. Cook, stirring frequently, until the pieces are lightly browned. Sprinkle with salt and pepper. Add the wine and bring it to a simmer. 2 Stir in the tomatoes and rosemary. Reduce the heat to low. Cover and cook 30 minutes. 3 Add the potatoes, carrots, and salt and pepper to taste. Simmer 30 minutes more, stirring occasionally, until the lamb and potatoes are tender. Add the peas and cook 10 minutes more. Sprinkle with parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

LAMB IN TOMATO SAUCE



Lamb in Tomato Sauce image

This is an adaptation of a dish my husband cooks from Libya. As with all my recipes.... adapt it to your own tastes... add a little of this or leave out a little of that.... use a little more of this or a little less of that until you find how you like it. If you like HOT stuff I bet this would be good with some peppers but I wouldn't have a clue which kind would compliment it best.

Provided by Veiled Princess

Categories     Lamb/Sheep

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lamb, cut up
4 tomatoes, diced
1 onion, diced
2 tablespoons garlic, minced
1 cup tomato sauce
1/4 cup tomato paste
salt and pepper, to taste
parsley flakes, to taste
2 tablespoons olive oil

Steps:

  • Heat olive oil in large sauce pan and add garlic.
  • Brown the lamb all over and then add the tomato and onion and toss around a bit more.
  • Add all the other ingredients and stir well before covering with water.
  • Allow to boil for a while (maybe 20 minutes) and then you can turn down on low-medium to a slow rolling boil to cook the sauce down (maybe another 30 minutes or more).
  • When the sauce is a little thick (not like paste but not water either) it should be done.
  • Be sure to check the lamb to make sure it's done in the middle before you stop cooking it.
  • Serve over spaghetti noodles and top it with a little parmesian cheese OR over rice or couscous.

LAMB AND SWEET POTATO STEW



Lamb and Sweet Potato Stew image

Categories     Soup/Stew     Lamb     Stew     Quick & Easy     Sweet Potato/Yam     Red Wine     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 8

1 pound boneless lamb shoulder, cut into 1/2-inch pieces
1 1/2 tablespoons all-purpose flour
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup red wine
1 cup water
1/2 cinnamon stick
a 1/2-pound sweet potato, peeled and cut into 1-inch pieces

Steps:

  • In a bowl toss lamb with flour and salt and pepper to taste. In a 10-inch skillet heat oil over moderately high heat and sauté garlic, stirring, 1 minute. Add lamb and brown, stirring, about 2 minutes. Add wine and boil 1 minute. Add water and cinnamon stick and scatter sweet potato on top. Simmer stew, covered, about 30 minutes, or until lamb is tender, and season with salt and pepper.

IRISH-STYLE LAMB STEW



Irish-Style Lamb Stew image

Authentic Irish-style stew made with lamb, potatoes and carrots.

Provided by MICHELLE0011

Categories     Irish Stew

Time 2h25m

Yield 4

Number Of Ingredients 9

1 pound cubed lamb meat
1 large onion, halved and sliced
1 pound baking potatoes, peeled and sliced
1 carrot, peeled and sliced
1 large stalk celery, sliced
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 cups beef stock
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
  • Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 27.4 g, Cholesterol 58 mg, Fat 12.5 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 5 g, Sodium 115.6 mg, Sugar 5.1 g

QUICK LAMB & POTATO POT



Quick lamb & potato pot image

A traditional British favourite which is both nourishing and filling

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 5

450g potatoes , unpeeled
600g diced lamb
1 large onion , sliced
leaves from 2 sprigs rosemary , chopped
500g pot fresh lamb or beef gravy

Steps:

  • Slice the potatoes to about the thickness of a magazine (half a cm). Cook in boiling water for 8-10 mins until tender. Meanwhile, heat an ovenproof frying pan or shallow casserole on a high heat. Dry-fry the lamb for 5 mins until browned, letting the meat release itself from the base before you turn it. Heat the grill to medium.
  • Tip the onion and most of the rosemary into the pan and fry for 3 mins until the onion is slightly softened and takes on some of the colour from the lamb. Stir in the gravy, then season with black pepper.
  • Drain the potato slices and lay over the meat, each one overlapping slightly, then grill for about 5 mins, until the potatoes are golden.

Nutrition Facts : Calories 463 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium

LAMB, POTATO AND SHALLOT STEW WITH TOMATO-CHILI TOPPING



LAMB, POTATO AND SHALLOT STEW WITH TOMATO-CHILI TOPPING image

Categories     Soup/Stew     Lamb     Potato     Tomato

Yield 6 servings

Number Of Ingredients 18

LAMB
3 1/4 pounds o-bone (round-bone) lamb shoulder chops, trimmed, boned, cut into 1-inch pieces
1/4 cup all purpose flour
3 tablespoons olive oil
1 cup chopped shallots
1/4 cup chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon minced serrano chilies with seeds
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can beef broth
1 14- to 15-ounce can diced tomatoes in juice
2 pounds Yukon Gold potatoes, peeled, cut into 1-inch cubes
TOPPING
4 plum tomatoes, seeded, chopped
1/4 cup chopped fresh parsley
2 shallots, chopped
2 garlic cloves, finely chopped
1 serrano chili with seeds, chopped

Steps:

  • FOR LAMB: Place lamb in bowl; sprinkle with salt and pepper. Add flour; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in 3 batches, add lamb to pot and saute until brown, about 5 minutes per batch. Using slotted spoon, transfer lamb to another bowl; reserve flour remaining in first bowl. Add shallots, garlic, thyme and chilies to pot; stir 1 minute. Add reserved flour; stir 30 seconds. Add both broths; bring to boil, scraping up browned bits. Add tomatoes with their juices and lamb with any accumulated juices; return to boil. Reduce heat to medium-low, cover and simmer 45 minutes. Uncover; add potatoes. Simmer uncovered until potatoes and lamb are tender and sauce thickens, stirring often without breaking potatoes, about 40 minutes longer. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.) FOR TOPPING: Mix all ingredients in bowl. Season with salt and pepper. Transfer stew to large bowl; sprinkle with topping.

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From beefandlambnz.com


LAMB STIFADO IN THE INSTANT POT: LAMB & SHALLOT STEW
2022-01-13 freshly cracked black pepper to taste. 1/2 teaspoon crushed red pepper flakes, optional. 1 teaspoon dried oregano. Instructions. Season the lamb with salt and pepper on both sides. Set the Instant Pot to the Saute setting and add 1/4 cup of olive oil. Brown the meat for about 5 minutes on each side in a few batches.
From dimitrasdishes.com


LAMB, BEAN, AND SWEET POTATO CHILI - BETTER HOMES & GARDENS
Instructions Checklist. Step 1. In a 5- to 6-qt. slow cooker combine first 14 ingredients (through black pepper). Advertisement. Step 2. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. Stir in hot sauce. If desired, top servings with yogurt.
From bhg.com


SWEET POTATO AND WILD MUSHROOM IRISH LAMB STEW RECIPE
2022-02-01 Add the mustard. Bring to a boil and reduce the heat to low. Cook over low heat for about 30 minutes, or until liquid is lightly reduced and thick. In a separate sauté pan, sauté the mushrooms until wilted. Add the mushrooms to the stew. Add the potatoes and simmer another 30 minutes, or until potatoes are tender. Add the thyme.
From recipes.net


LAMB STEW RECIPE - RECIPES.NET
2022-03-21 Instructions. Preheat the oven to 325 degrees F and add the canola oil to a large dutch oven on medium heat. Season the lamb with salt and pepper and brown well in the oil for 3 to 4 minutes before removing it from the pot. Add the onions, garlic, and thyme cooking for just 2 minutes until the onions are slightly translucent then add in the ...
From recipes.net


CHEFS RECIPE - LAMB, POTATO AND PEARL BARLEY STEW BY WILLIAM …
2015-11-12 Lamb neck has a richer flavour than lamb shanks, allowing it to stand up better to slow cooking in this simple, hearty dish. Ingredients. 400g of middle neck of lamb, diced; 2 carrots, medium, chopped into chunks; 1 onion, roughly chopped; 1 tbsp of tomato paste; 1.1l lamb stock; 100g of pearl barley; 4 large floury potatoes, chopped into large ...
From luxuryrestaurantguide.com


LAMB & POTATO STEW (LEBANESE CUISINE) - BIGOVEN.COM
Place vegetable oil in Pressure cooker. Brown Lamb cubes for 5 minutes. Add Onion and continue frying while stirring for 2 minutes. Add garlic and fry for another 2 minutes while stirring. Add Salt and Pepper and cinnamon. Add enough water to cover ingredients by 2 inches. Bring to a boil and close pressure cooker. Cook on low heat for 40 minutes.
From bigoven.com


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