LAMB STEW WITH POTATOES AND CILANTRO
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
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 STEW WITH POTATOES AND VEGETABLES
Steps:
- Toss the lamb cubes with a few tablespoons of flour; shake off excess.
- Melt the butter with the vegetable oil in a large Dutch oven or stockpot over medium heat. Add the floured lamb cubes and cook until browned on all sides, stirring and turning frequently.
- Remove the meat and add the mushrooms to the drippings. Cook until the mushrooms are golden brown and tender, stirring frequently. Add the garlic and cook for 1 minute longer.
- Add the lamb cubes back to the pot along with the water, broth, 1 teaspoon of salt, thyme, and pepper; cover and simmer for 1 hour. Skim off any fat on the surface.
- Add the potatoes and onion; cover and simmer until vegetables are tender, about 15 to 20 minutes.
- Add peas, if using, and simmer for 5 more minutes.
- Combine the milk and 1/3 cup of flour in a cup or small bowl; whisk until smooth. Add the mixture to the simmering stew and cook for about 1 to 2 minutes longer, or until thickened.
- Taste and adjust seasonings with more salt and pepper, as needed.
Nutrition Facts : Calories 1227 kcal, Carbohydrate 84 g, Cholesterol 295 mg, Fiber 8 g, Protein 89 g, SaturatedFat 24 g, Sodium 798 mg, Sugar 11 g, Fat 58 g, ServingSize 6 servings, UnsaturatedFat 0 g
LAMB & POTATO STEW
Make and share this Lamb & Potato Stew recipe from Food.com.
Provided by ellie_
Categories Stew
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 1105, Fat 32.6, SaturatedFat 10, Cholesterol 306, Sodium 239.6, Carbohydrate 93.9, Fiber 15.8, Sugar 10.7, Protein 107.9
LAMB AND POTATO STEW
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
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 SHANK STEW WITH RUSSET POTATO TOP
Provided by Tyler Florence
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- Begin by preparing shanks: On a large plate, season flour with plenty of salt and pepper then lightly dredge the shank pieces. Set a large, heavy-based pot or Dutch oven over medium-high heat. Add a 2-count of olive oil then carefully add the shanks to the pot and brown all over. Remove the shanks to a plate and set aside. Toss in the garlic, carrots, onion, bay leaf, thyme and cloves. Cook for 2 to 3 minutes, browning the vegetables, then add wine, beef stock and finally barley. Return the shanks to the pan. Cover and roast in the oven for 2 hours.
- While they are cooking, prepare the potato crust and Garlic-Parsley Butter: Chop garlic, drizzle with olive oil and sprinkle with salt. Press and mash the garlic with the flat blade of your knife to form a paste. Fold in the chopped parsley. Melt the butter in a small sauce pot and add the garlic-parsley mixture. Cook over low heat for 5 minutes and set aside. Peel the potatoes and cut in half lengthwise.
- After the stew has been cooking for 2 hours, remove from oven and arrange potatoes on top to completely cover the stew - you may have to cut some of the potato pieces smaller to fit. Place back in the oven uncovered and bake for 30 to 45 minutes or until the potatoes are cooked, then baste with garlic-parsley butter.
- Serve the stew garnished with parsley sprigs.
MOROCCAN LAMB & SWEET POTATO STEW
Make and share this Moroccan Lamb & Sweet Potato Stew recipe from Food.com.
Provided by Lostfairy
Categories Stew
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 180°C Heat the oil in a nonstick flameproof casserole over moderately high heat. Add the lamb and cook for 4 minutes or until lightly browned. Transfer the lamb to a plate and put aside. Add the chopped onion and garlic to the casserole and cook for 5 minutes or until the onion is tender.
- Return the lamb to the casserole. Add the coriander, cumin, paprika, and salt and pepper to taste, stirring to coat. Add the tomato paste and 1 cup water and bring to the boil. Add the quartered onions. Cover and transfer the casserole to the oven. Bake for 30 minutes.
- Add the sweet potatoes, mushrooms, prunes and 1/3 cup water. Cover and bake for 30 minutes or until the lamb and potatoes are tender. Top with the parsley and serve with rice, if using.
Nutrition Facts : Calories 586.9, Fat 29.8, SaturatedFat 12, Cholesterol 90, Sodium 251.5, Carbohydrate 54.2, Fiber 8.7, Sugar 14.7, Protein 27.4
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
LAMB AND SWEET POTATO STEW
Categories Soup/Stew Lamb Stew Quick & Easy Sweet Potato/Yam Red Wine Winter Gourmet
Yield Serves 2
Number Of Ingredients 8
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.
LAMB, POTATO, AND LEEK STEW
This hearty, savory stew is perfect for those rainy days when you just need stick-to-your-ribs goodness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Season lamb with salt and pepper. In a large Dutch oven or heavy pot, cook lamb over medium until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, 4 minutes. Add leeks and cook, scraping up any browned bits from the bottom of the pot, until leeks are translucent, 4 minutes. Add broth.
- Bring mixture to a boil. Reduce heat and simmer, partially covered, 45 minutes. Add potatoes and cook until potatoes and lamb are tender when pierced with a knife, 15 minutes. Season to taste with salt and pepper. To serve, top with parsley.
Nutrition Facts : Calories 434 g, Fat 13 g, Fiber 3 g, Protein 54 g
LAMB STEW WITH LEEKS AND POTATOES
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat the lamb pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. Remove to a bowl with a slotted spoon. Pour off the fat.
- Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
- Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
- Add potatoes and cook until they are tender. If more liquid is needed, add hot chicken stock or water. Correct seasoning, add parsley and serve.
Nutrition Facts : @context http, Calories 800, UnsaturatedFat 21 grams, Carbohydrate 66 grams, Fat 39 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 1547 milligrams, Sugar 7 grams, TransFat 0 grams
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