Lamb Stew With Currants Recipes

CURRIED STEW WITH LAMB

Steps:

• In a medium bowl, combine yogurt and garlic. Stir in the lamb cubes until coated. Cover, and refrigerate overnight.
• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside.
• Heat oil in a large skillet over medium high heat. Saute onions until tender. Stir in marinated lamb mixture. Season with cloves, ginger, cumin, cayenne and curry powder. Stir in raisins, reduce heat, and simmer for 2 hours. Stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.

CURRIED LAMB STEW

Steps:

• In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

LAMB-AND-CHESTNUT STEW

Steps:

• Preheat oven to 350 degrees. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut.Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes.Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time.Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; set aside.
• Season the lamb with salt and pepper. Dredge the meat in flour, and shake off excess; set aside. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add lamb, in a single layer without crowding, and cook until browned all over, about 5 minutes.Transfer lamb to a dish. Repeat browning with the remaining olive oil and meat.
• To the Dutch oven, add onions, and cook until golden, about 4 minutes. Add mushrooms, season with salt and pepper, and cook until well browned, 5 to 6 minutes. Add red wine, scraping any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 5 minutes.
• Add the reserved lamb, beef stock, chestnuts, tomatoes, sage, and rosemary, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, until the meat is very tender, 1 1/2 to 2 hours. Add cranberries, and cook 2 minutes. (Proceed with step 5, and serve immediately, or let cool, refrigerate overnight, and proceed with step 5 just before serving.)
• Serve the hot polenta with the lamb-and-chestnut stew.

TRADITIONAL LAMB STEW

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.

LAMB STEW WITH CURRANTS

Steps:

• Seaon lamb stew meat with salt and pepper and sear in a heavy iron skillet.
• Saute all ingredrients until wine in a deep casserole for long enough to soften onions.
• Add the lamb pieces once they are well browned all over.
• Add wine and orange juice and allow to reduce to 1/4
• Add chicken stock to casserole and allow stew to simmer for an hour and a half
• Add celery and carrots and simmer for another 15 minutes.

SPRING LAMB STEW

Steps:

• Preheat the oven to 300 degrees F.
• Generously sprinkle the leg of lamb with salt and pepper.
• Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
• Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
• Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.

LAMB STEWED WITH TOMATO AND DRIED FRUIT

Steps:

• In a large heavy bottomed pot, over medium-high heat, add 1/2 the olive oil and heat. When the oil is hot, brown the lamb. Add the onions and saute until soft. Add the tomatoes and all of the dried fruit. Season generously, to taste, with salt, pepper, cinnamon stick and spice blend. Simmer on a medium heat for about 1 to 1 1/2 hours, or until very tender.;
• Combine all ingredients in a mixing bowl. Season with salt and pepper. Garnish the lamb with a tablespoon of yogurt.;
• 1 tablespoon cumin seed
• 2 tablespoons cardamom seed
• 2 tablespoons coriander
• 1 tablespoon paprika
• 1 tablespoon black peppercorn
• 2 cinnamon sticks
• 1 tablespoon ground nutmeg
• 1 tablespoon cloves
• In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool. Grind in a coffee grinder to a fine power.

LAMB STEW WITH TURKISH FLAVORS

Steps:

• Pat lamb dry and season with 1 teaspoon salt and 3/4 teaspoon pepper. Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown lamb on all sides in 3 batches until golden-brown, 4 to 5 minutes per batch, transferring to a plate with a slotted spoon.
• Add onions to pot and cook, stirring occasionally, until golden-brown, about 8 minutes. Add garlic and cook, stirring, 1 minute. Stir in vinegar and cook, scraping up brown bits, until vinegar has evaporated, 1 to 2 minutes.
• Return lamb with meat juices to pot. Stir in stock, chickpeas, preserves, and spices (including Maras and Urfa pepper) and simmer, uncovered, stirring occasionally, 1 hour.
• Peel potatoes and cut into 1/2-inch pieces. Add to stew (after 1 hour) and simmer, uncovered, until potatoes and lamb are tender, about 30 minutes more. Remove from heat and stir in currants, oregano, and lemon juice. Season with salt.
• Serve sprinkled with additional Maras and Urfa pepper.

LAMB CURRY STEW

Steps:

• Cut lamb into chunks and place in a large zip-top bag or glass or ceramic bowl. Marinate lamb chunks in yogurt, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon garlic powder, and half of garam masala, cayenne, turmeric, ginger, coriander, and cardamom for 4 to 8 hours.
• Heat olive oil in a big pan over medium-high heat. Saute onions in the hot oil, about 5 minutes. Add the marinated lamb and any marinade. Add diced tomatoes. Reduce heat to medium-low; cook and stir until lamb browned on all sides, 10 to 15 minutes.
• Transfer mixture to a slow cooker and cook on High for 2 hours. Stir in bell peppers, cover, and continue to cook until lamb is cooked through and stew has reduced, about 2 hours more.
• Reduce heat to Low. Add wine, remaining curry powder, cumin, garlic powder, garam masala, cayenne, turmeric, ginger, coriander, cardamom, and more salt and pepper to taste. Add bay leaf. Let simmer for 1 hour. Remove bay leaf and serve.