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 CIPOLLINE ONIONS AND POTATOES
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour.
- Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Add the onions, potatoes, and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper.
SECO DE CORDERO - PERUVIAN LAMB STEW WITH POTATOES
Steps:
- Cut the meat into approximately 2-inch cubes.
- Mix the vinegar with the garlic, cumin, 1/4 cup vegetable oil, and some salt and black pepper, and pour over the meat. Let meat marinate at room temperature for 30 minutes to an hour.
- Puree the cilantro (stems removed) with some water in a blender or food processor until you get a smooth paste.
- Heat 3 to 4 tablespoons oil in a large pot or skillet on high heat. Working in 2 batches, brown the meat on all sides. Remove meat to a plate.
- Lower the heat and add the onion and aji pepper to the same skillet with the leftover marinade. Cook until soft and fragrant, about 5 minutes.
- Add the meat back to the skillet, along with the beer, the cilantro, and 1 cup of the chicken stock. Cover and cook over low heat until the meat is tender, about an hour.
- Peel and quarter the potatoes, and add them to the stew. Continue to cook over low heat until potatoes are tender, about 30 minutes more, adding more chicken broth if necessary.
- Serve warm over rice.
Nutrition Facts : Calories 895 kcal, Carbohydrate 68 g, Cholesterol 149 mg, Fiber 7 g, Protein 56 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 7 g, Fat 41 g, ServingSize Serves 4, UnsaturatedFat 0 g
SPICY LAMB WITH TOMATO AND CILANTRO
Steps:
- Heat oil in large skillet over medium-high heat. Add onion, garlic, chilies and cumin and sauté until onion begins to soften, about 3 minutes. Sprinkle lamb with salt and pepper. Add to skillet and sauté until no longer pink, about 5 minutes. Add tomato sauce and broth. Bring to boil. Cover skillet, reduce heat to medium-low and simmer until lamb is tender, about 45 minutes. Season to taste with salt and pepper. Sprinkle with cilantro and serve.
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 & 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 STEW WITH POTATOES AND CARROTS
Provided by Christopher Idone
Categories dinner, one pot, main course
Time 4h30m
Yield Six to eight servings
Number Of Ingredients 13
Steps:
- Preheat oven to 275 degrees.
- In a large skillet melt two tablespoons of butter with one tablespoon of oil over high heat. Season one-third of the lamb pieces with the salt and pepper and brown the meat on all sides until lightly crusted, about 10 minutes. Place the browned meat pieces in a large casserole or Dutch oven and reserve. Pour off the fat from the skillet. Add one cup of stock and bring to a boil and deglaze the pan by scraping up the brown bits from the bottom of the pan. Pour the boiled stock into the casserole and repeat the process two more times until the meat and three cups of stock have been used.
- Add the remaining cup of stock to the casserole. Add the sage and Scotch and cover and bake for one-and-a-half hours. Allow to cool to room temperature. Cover and refrigerate for 24 hours.
- Preheat the oven to 300 degrees and remove the casserole from the refrigerator. Skim off the residue of cold fat and place the casserole, covered, in the oven and bake for 30 minutes while you prepare the vegetables.
- In a pot of lightly salted boiling water, cook the potatoes for 10 minutes or until slightly resistant when pierced with a knife. Remove the potatoes with a slotted spoon and set aside. Add the carrots to the boiling water and cook for four minutes or until slightly resistant when pierced with a knife. Drain and set aside. When the stew has baked for 30 minutes, add the partially cooked potatoes and carrots to the stew for an additional 30 minutes.
- Meanwhile, trim the pearl onions and cut an "X" at the base of each. Bring a pan of lightly salted water to a boil. Add the onions and cook until tender, about eight minutes. Drain and rinse the onions under cold running water. Drain again and remove the outer skins. Set aside.
- Peel the turnips and cut in half and into one-quarter-inch wedges. Bring a saucepan of lightly salted water to a boil. Add the turnip wedges and cook until crisp tender, about four minutes. Drain and rinse under cold running water. Drain again and set aside.
- In a medium saute pan, melt the remaining two tablespoons of butter over medium heat and add the onions and turnips. Sprinkle with the sugar and continue to cook until the onions and turnips are golden and caramelized, tossing often. About 10 to 15 minutes.
- Ladle the stew meats, potatoes and carrots onto heated plates or soup plates with some of the sauce. Divide the onions and turnips among the plates and sprinkle with the chopped parsley. Serve immediately.
Nutrition Facts : @context http, Calories 1055, UnsaturatedFat 38 grams, Carbohydrate 35 grams, Fat 78 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 34 grams, Sodium 1502 milligrams, Sugar 9 grams, TransFat 1 gram
CURRIED LAMB AND POTATOES
Loads of rich flavors and spices make this a warming, inviting meal. It's a great way to impress at a family get-together. -Subrina Goosch, North Carolina
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight., Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker., Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.
Nutrition Facts : Calories 337 calories, Fat 19g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 935mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.
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