Lamb Stew With Raisins Recipes

LAMB STEW WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.

MEDITERRANEAN LAMB AND LENTIL STEW

Steps:

• Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
• Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
• Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

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.

MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY

Steps:

• Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
• Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
• Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

LAMB STEW WITH RAISINS

Steps:

• Heat oil in a large lidded cast iron casserole or dutch oven. Add lamb and cook till brown on all sides, about 5 minute.
• Season with salt and pepper, sprinkle flour over meat and stir to evenly coat.
• Pour off cooking oil and liquid, add red wine and let simmer, stirring tide glaze, for 5 min.
• Decrease heat to medium and add herbs, garlic cloves, and onion studded with cloves, and cook for 1 minute.
• Add raisins and spices, cover pan, and cook 1 hour.

LAMB STEW WITH RAISINS

Steps:

• Heat oil in a large, lidded cast-iron casserole or Dutch oven. Add lamb and cook until brown on all sides, about 5 minutes. Season with salt and pepper. Sprinkle flour over meat and stir to coat pieces evenly. Pour off cooking oil and liquid, reserving meat in pan. Add red wine and let simmer, stirring to deglaze cooking juices on bottom of pan, about 5 minutes. Decrease heat. Add bouquet garni, garlic cloves, onion with cloves, and cook 1 minute. Add raisins and spices, cover pan and cook 1 hour more. Serve with potatoes or couscous. Note: Don't decrease liquids even if decreasing amount of lamb. Dish can dry out easily.

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.

A VERY SPECIAL MOROCCAN LAMB STEW

Steps:

• Wipe lamb with damp paper towels; cut into 1-1/2" cubes.
• In not oil in 5- or 6-quart Dutch oven, brown lamb over medium heat, a third at a time. Turn lamb with tongs; lift out as it browns. Continue until all lamb is browned (takes about 30 minutes in all).
• To drippings in Dutch oven, add onion, ginger and garlic. Saute, stirring, until onion is golden, about 5 minutes.
• Add 1/4 cup parsley, 1 t. salt, turmeric and black pepper; mix well. Return lamb to Dutch oven. Stir in tomatoes. Place a large piece of waxed paper over top of Dutch oven. Place lid over paper, letting it extend over side. Bring to boiling; reduce heat. Simmer, covered, 1 hour and 15 minutes, stirring occasionally, until meat is tender when pierced with fork.
• Meanwhile, in small bowl, cover raisins with water; let stand. Cover almonds with boiling water, and let stand 2 minutes; drain. Cool in cold water. Drain almonds; rub off skins; dry.
• In 2 T. hot butter in a small skillet, saute almonds, stirring, until golden. Peel eggs and chop finely.
• In medium-size saucepan with tight-fitting cover, combine 3 cups water, 1-1/2 t. salt and the butter. Bring to boiling, uncovered. Reduce heat; simmer, covered, 15-20 minutes, or until rice is tender and water absorbed.
• Drain raisins; stir into meat mixture. Simmer, covered, 5 minutes. Turn into serving dish. Garnish with almonds, egg and parsley.

OLD-FASHIONED LAMB STEW

Steps:

• In a large resealable plastic bag, combine flour, salt and pepper; add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours. , Add carrots and potatoes; cover and cook 1 hour longer or until the meat is tender. Add peas and mushrooms; heat through. Thicken if desired.