Lamb Stewed With Tomato And Dried Fruit Recipes

GREEK LAMB STEW

Steps:

• Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
• Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
• Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.

MOROCCAN LAMB

Steps:

• In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
• Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
• Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.

FRAGRANT LAMB STEW WITH DRIED FRUITS

Steps:

• -Preheat oven to 350 degrees F.
• Heat olive oil in bottom of 4 to 5 quart heavy-bottomed Dutch oven.
• Brown cubes of lamb in oil, in batches, remove lamb to plate. Add onions to pot, scraping up brown bits and stirring.
• When softened, add crushed garlic; stir to incorporate, then add carrots.
• Cook 2 to 3 minutes.
• Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, and rosemary.
• Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
• Add dried fruits, the lemon juice, and the almonds.
• Adjust seasonings to taste, adding more water if the stew seems too thick.
• Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90 minutes.
• From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part of the sauce, remove from oven and stir in remaining cilantro.
• Let stew rest 5 minutes and serve.

LAMB STEW WITH ARTICHOKES AND DRIED FIGS

Steps:

• Sprinkle lamb with salt and pepper; place flour in a plastic bag, add a few pieces of lamb to the bag; shake to coat.
• Remove and shake off excess flour; repeat with the remaining lamb.
• Heat a deep skillet or sauté pan with a tight-fitting lid over med heat; add in 2 tablespoons oil.
• Add in half of the lamb to the hot oil; cook about 15 minutes or until evenly browned; transfer lamb to a plate; repeat with remaining lamb.
• Add another tablespoon oil to the pan if needed; add in onions and carrot to hot oil; cook, stirring, for about 10 minutes or until onions are golden.
• Add in the garlic and cumin; cook 1 minute.
• Transfer vegetables to the plate with the lamb.
• Add the win to the pan and boil over high heat until reduced by half.
• Then add in the tomatoes, figs, 1 strip of orange zest and cinnamon stick; bring to a boil.
• Return the lamb/vegetables and any accumulated juices to the pan; cook, covered, over med-low heat for about 1 1/2 hours or until the lamb is tender.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet; cook the artichoke hearts for about 15 minutes, turning them with a spatula (until golden brown).
• About 15 minutes before the lamb is cooked, stir in the artichoke hearts; add salt/pepper to taste, if needed.
• Finely chop the dill, mint, and remaining orange zest together.
• Sprinkle over the stew and serve.