Lamb Potato And Tomato Stew Recipes

LAMB STEW WITH TOMATOES AND POTATOES

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 POTATOES, CARROTS & PEELED TOMATOES

Steps:

• To prepare the lamb - Place lamb marinade (See ingredients) onto a plate and mix thoroughly as show in the picture below.
• https://www.ilovemytongue.com/wp-content/uploads/2017/10/lamb-marinade.jpg
• Start coating your lamb pieces (500g) into the mixture and ensure each piece is well coated. Btw...see how much meat I was able to trim from those bones....UNREAL!
• https://www.ilovemytongue.com/wp-content/uploads/2017/10/coated-lamb-pieces.jpg
• Heat a pan on medium high heat and add olive oil (1 tbsp) . Start pan frying the marinaded lamb pieces (prepared in step 2) until golden brown. This will help elevate the flavors from the lamb. Once done, place lamb pieces on kitchen towel to drain off excessive fat. Set aside and keep the same pan with oil on the stove for the vegetables.
• https://www.ilovemytongue.com/wp-content/uploads/2017/10/pan-fry-lamb-pcs.jpg
• To prepare the vegetables - Turn pan onto medium high heat, place brown onion (1 qty - diced) into the pan. Cut medium potatoes (2 qty), carrots (2 pcs), celery (1 qty) into desired sizes and place them into the same pan. Add in cumin powder (1 tsp) and stir fry for approx. 6 mins.
• https://www.ilovemytongue.com/wp-content/uploads/2017/10/pan-fry-vegetables.jpg
• To cook the stew - Once vegetables are done, transfer everything from the pan into a pot and place on the same stove on medium heat. Add stew pot marinade (See ingredients) into the pot and stir fry content for about 1 min.
• Open can of peeled tomatoes and pour the whole can into the same pot. Stir fry for 1 min. Add sauteed lamb pieces (prepared in step 3) and pour in water (3 cups).
• https://www.ilovemytongue.com/wp-content/uploads/2017/10/stew-content.jpg
• Turn to high heat until stew is boiling. Then turn to low heat and allow to simmer for about 40 mins. Your lamb stew with potatoes, carrots and tomatoes is now ready to serve. Enjoy!

POTATO AND OLIVE STEW WITH TOMATO SAUCE

Steps:

• In a large, heavy and deep non-reactive skillet, heat the olive oil over high heat and saute the potatoes until they turn a golden brown on all sides, about five minutes. They don't need to cook through because they will continue cooking in the sauce.
• Preheat oven to 375 degrees. Remove potatoes from skillet and add onions, saute until transparent, about three minutes, then add the garlic and chili pepper. After a few seconds, pour in the wine and add the oregano, tomatoes and olives. Cook for one minute, then remove from heat.
• Place potatoes in clay or glass ovenproof pan that can hold them in one layer. Pour sauce over them and bake uncovered for 30 to 45 minutes -- adding a little water if needed -- or until the potatoes are tender. Taste after 15 minutes and add salt if needed -- the olives are quite salty -- or more chili pepper. Sprinkle with parsley and serve while still hot.

LAMB AND POTATO STEW

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.

LAMB & POTATO STEW

Steps:

• Heat oil in a soup pot or dutch oven over medium high heat.
• Add lamb, onions, bell pepper, garlic, paprika and cumin and cook stirring frequently until onions are browned (10 minutes).
• Stir in tomatoes, potatoes and parsley.
• Season with salt and pepper.
• Reduce heat and cover, simmering until tender (1 3/4 hours).
• Stir in green beans and simmer until beans are tender (15 minutes).

LAMB, POTATO, AND TOMATO STEW

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.

LAMB STEW WITH POTATOES AND CARROTS

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.

GREEK LAMB STEW

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.

LAMB STEW WITH POTATOES AND CILANTRO

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.