RED CHILE LAMB STEW
I haven't tried this spicy stew yet but it sounds delicious and perfect for cold winter days with some corn bread for dipping into the stew. Recipe source: local newspaper
Provided by ellie_
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan or dutch oven heat oil and add lamb over medium heat. Cover and brown meat, stirring occassionally. When brown remove from heat and let cool for several minutes.
- Slowly add 4 cups water and bay leaves. Return to heat and let simmer over low heat.
- Meanwhile in a cast iron skillet roast rinsed chiles for a few minutes. Remove and place in a stainless stell bowl or small pan.
- Add one cup of broth from the simmering lamb. Let soak until soft (10-15 minutes).
- Poke tomatoes once near the stems and place in cast iron skillet (use the same one used for chiles) and char them lightly by rolling them on their sides. Remove from heat and let cool before cutting out the stems.
- Using a blender, puree the chiles with broth, tomatoes, onion, garlic and spices. When pureed add mixture and potatoes to simmering lamb.
- Continuing cooking until potatoes are soft about 30-45 minutes.
IRISH-STYLE LAMB STEW
Authentic Irish-style stew made with lamb, potatoes and carrots.
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h25m
Yield 4
Number Of Ingredients 9
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
CORDERO CON CHILINDRON (LAMB WITH TOMATOES AND PEPPERS)
Make and share this Cordero Con Chilindron (Lamb With Tomatoes and Peppers) recipe from Food.com.
Provided by Chocolatl
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pat lamb dry and season with salt and pepper.
- Heat oil in a large pot or Dutch oven. Saute lamb until lightly browned, about 5 minutes.
- Remove and set aside.
- Add onion, garlic and peppers to pot and saute over moderate heat until softened, about 10 minutes.
- Add tomatoes and cook until mixture is well-blended, about 5 minutes. Return lamb to pot, along with any accumulated juices.
- Cover and simmer over low heat until lamb is tender, about 1 1/2 hours.
Nutrition Facts : Calories 766.5, Fat 62.8, SaturatedFat 23.4, Cholesterol 163.3, Sodium 138.5, Carbohydrate 8.8, Fiber 2.5, Sugar 5.3, Protein 39.8
COLORADO LAMB CHILI
This hearty and spicy stew is wonderful with fresh rolls and your favorite green salad. -Karen Gorman, Gunnison, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown lamb in 1 tablespoon oil. Remove and set aside., In the same pan, saute onion and pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, broth, oregano, chili powder, brown sugar, Worcestershire sauce, cumin and fennel. Return lamb to the pan., Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until lamb is tender. Garnish each serving with green onions, tomatoes and corn chips if desired.
Nutrition Facts : Calories 325 calories, Fat 9g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 646mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 9g fiber), Protein 25g protein. Diabetic Exchanges
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