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
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
BAMYA ( LAMB OR BEEF AND OKRA STEW)
Make and share this Bamya ( Lamb or Beef and Okra Stew) recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Okra must be cooked so that its slimy texture is eliminated.
- The Greeks have the best technique for achieving this.
- Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
- Drain, rinse and dry the okra and proceed with the recipe.
- This dish is popular throughout the Middle East and can be prepared with lamb or beef.
- Serve with rice.
- Preheat an oven to 325 F (165 C).
- In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
- Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
- Using a slotted spoon transfer to a baking dish or stew pot.
- Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
- Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
- Stir well.
- Pour over the meat and season to taste with salt and pepper.
- Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
- Taste and adjust the seasonings.
- Meanwhile, prepare the okra as directed in the note above.
- In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
- Remove the stew from the oven and arrange the okra on top in a spoke pattern.
- Sprinkle the lemon juice evenly over the surface.
- Re-cover the dish and return it to the oven.
- Bake for 35 minutes longer.
- Add stock or water if the mixture seems too dry.
- Serve the"BAMIA" stew piping hot.
LAMB & RICE STEW
Steps:
- SOAK LAMB IN LEMON JUICE (15 MIN) REMOVE LAMB FROM LEMON JUICE, SHAKE IN A PLASTIC BAG WITH FLOUR & PAPRIKA. BROWN MEAT IN FAT OR BUTTER. USING A OVEN PROFF DUTCH OVEN WITH LID. REMOVE MEAT ; SET ASIDE SAUTE ONION IN SAME PAN WITH MEAT DRIPPINGS. ADD: MEAT, (UNCOOKED RICE) GARLIC & ALL SPICES. ADD THE BEEF CONSUMME AND ENOUGH CHICKEN BROTH TO STEAM THE RICE. (CHECK RICE PKG. DIRECTIONS FOR CORRECT AMOUNT OF LIQUID. PLACE ALL INGREDIENTS IN THE COVERED DUTCH OVEN . BAKE AT 350 DEGREES FOR 1 11/2 HOURS. STIR OCCASIONALLY.
GREEK LAMB STEW
This is one of those stews that's perfect for a cold night in. Normally lamb stews are done with red wine, but this one uses white - works very well, too. The wine was semi sweet Reisling so the stew has a very slight sweet taste too.
Provided by kolibri
Categories Stew
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Season flour with salt and pepper and roll lamb cubes in it.
- Heat oil in a pan over medium high heat, brown lamb cubes in oil.
- Sprinkle herbs and garlic over lamb and add roughly chopped onion, stock, wine, and tomato sauce.
- Season with additional salt and pepper to taste.
- Simmer over medium heat for 1-1/2 hours, stir now and again - it has a tendency to stick (although not burn).
- Add olives, simmer for half an hour more.
- Serve with rice, potatoes, salad, bread, whatever you like. And rest of the wine bottle, of course.
Nutrition Facts : Calories 265, Fat 17.1, SaturatedFat 7.3, Cholesterol 55.9, Sodium 303.4, Carbohydrate 6.9, Fiber 0.7, Sugar 3.2, Protein 14.8
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