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 STEW WITH DILL SAUCE
Warm up on a cool night with this hearty stew recipe from chef Marcus Samuelsson's "New American Table" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 16
Steps:
- Place Jerusalem artichokes and potatoes in a large pot of salted water; bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 10 minutes. Drain and set aside.
- Place lamb in a large pot and cover with water; bring to a boil over medium-high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat and drain.
- Transfer lamb to a large pot along with onions, carrots, bay leaves, vinegar, peppercorns, mustard seeds, coriander, and 16 cups water. Bring to a simmer over medium heat and cook for 1 1/2 hours, skimming foam from the surface as necessary.
- Stir in reserved Jerusalem artichokes and potatoes, honey, ketjap manis, mustard, and cream; bring to a boil. Reduce heat and simmer for 10 minutes. Remove bay leaves and discard. Stir in dill and season with salt.
SWEDISH LAMB STEW WITH DILL SAUCE
Categories Milk/Cream Herb Lamb Stew Dinner Vinegar Carrot Spring Winter Dill Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot. Bring to boil over medium-high heat, skimming off foam. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Strain broth into medium saucepan. Boil until reduced to 21/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
- Melt butter in medium saucepan over medium heat. Add flour and whisk 1 minute. Whisk in 2 1/3 cups reduced broth. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill. Simmer 3 minutes to blend flavors. Stir in cream and lamb and simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to serving bowl.
LAMB WITH DILL AND SOUR CREAM
Make and share this Lamb with Dill and Sour Cream recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Salt& pepper lamb cubes.
- Heat butter in sauce pan and saute lamb until it is light brown, no more red or pink.
- Add onion and garlic and cook for 3 minutes.
- Add in the wine and broth and dill.
- Cover the pot and cook for 1 1/2 hours or until lamb is tender.
- Mix in sour cream and heavy cream.
- Remove the lamb and set aside.
- Cook the sauce for 10 minutes over low heat.
- In another small sauce pan cook mushrooms in lemon juice with salt and pepper for about 5 minutes.
- Add the mushrooms and peas to lamb sauce and cook for 5 to 10 minutes until peas are warmed.
- Return lamb to sauce.
- Serve over white rice.
IRISH LAMB STEW WITH DILL
Make and share this Irish Lamb Stew With Dill recipe from Food.com.
Provided by CJAY8248
Categories European
Time 2h
Yield 1 pot stew, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Season 1/4 cup flour with salt and pepper; dredge lamb with seasoned flour.
- Brown meat slowly in lard; pour off drippings.
- Add dill seed and 2 cups water; cover tightly and cook slowly 30 minutes.
- Add potatoes, carrots, and onions; cook 30 minutes longer.
- Add green beans; cover tightly and continue cooking 20 minutes, or until meat is tender and vegetables are done.
- Remove meat and vegetables to a heated platter.
- Add enough water to make 2 cups liquid; then thicken liquid with 3 Tblsp. of flour for gravy.
Nutrition Facts : Calories 1049.3, Fat 59.5, SaturatedFat 25.5, Cholesterol 172.4, Sodium 787.9, Carbohydrate 82, Fiber 15.1, Sugar 22.2, Protein 48.9
LAMB STEW WITH DILL
Lamb stew is a quintessential spring dish that can be a real celebration-or unbearably heavy. The difference has little to do with the lamb and much to do with the vegetables: If the stew sports color and lots of different flavors, it is lovely, almost light. If, on the other hand, it contains little besides lamb and potatoes, it becomes the cafeteria-style "Irish stew" that gave the dish a bad name in the first place. This is how it's done in Scandinavia-bright, colorful, and fresh tasting. In other parts of northern Europe, parsley might be substituted for the dill; it's just as good. Other cuts of meat you can use here: beef chuck or brisket (which will require somewhat longer cooking time), veal shoulder.
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Put the butter in a wide skillet with a lid and place over high heat. When the butter foam subsides, add the lamb, a little at a time. Let sear, undisturbed, for about 2 minutes, or until the underside is nicely browned. Stir, then add the shallots and potatoes. Let cook for another couple of minutes, then add the salt, pepper, and a cup of water. Stir, scraping the bottom if necessary to loosen any bits of meat that may have stuck. Turn the heat to low, cover, and let the mixture simmer for about 45 minutes, stirring once or twice during that period.
- Uncover and add the carrots if you're using them; stir once and simmer for about 15 minutes more, or until the lamb and potatoes are tender.
- Uncover and add the peas and scallions. Raise the heat if necessary to boil away excess liquid. Taste and adjust the seasoning, then serve, garnished with the dill and accompanied by a lemon wedge.
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
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