Old Fashioned Lamb Stew Recipes

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.

IRISH LAMB STEW

Steps:

• Enjoy.

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.

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 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.

OLD-FASHIONED LAMB STEW

Steps:

• 1. Sprinkle lamb cubes with sugar. Heat oil in Dutch oven over medium heat until hot. Add lamb cook and stir until browned.2. Stir in flour, parsley, salt, thyme, pepper and garlic. Cook 1 minute, stirring constantly.3. Gradually stir in water, wine and Worcestershire sauce. Add bay leaf. Bring to a boil. Reduce heat to low cover and simmer 1 1/2 hours or until lamb is tender, stirring occasionally.4. Stir in carrots, celery, onions and potatoes. Cover simmer an additional 30 to 45 minutes or until vegetables are tender. Remove bay leaf.Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 480 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 4 g 20% * Cholesterol: 120 mg 40% * Sodium: 590 mg 25% * Total Carbohydrate: 42 g 14% * Dietary Fiber: 7 g 28% * Sugars: 11 g * Protein: 41 g * Vitamin A: 650% * Vitamin C: 30% * Calcium: 8% * Iron: 30% * Dietary Exchanges: 2 1/2 Starch, 1 Vegetable, 4 1/2 Lean Meat or 2 1/2 Carbohydrate, 1 Vegetable, 4 1/2 Lean Meat

OLD-FASHIONED IRISH STEW

Steps:

• Mince lamb fat; cook in heavy Dutch oven over high heat until fat renders, stirring frequently, about 5 minutes.
• Strain drippings and return to Dutch oven; heat over medium high heat.
• Pat lamb dry with paper towels, add in batches (do not crowd) and cook until brown, about 5 minutes per side.
• Transfer to large bowl using slotted spoon.
• Add sliced and chopped onions,carrots and sliced potato to pan and cook until light brown, stirring frequently, about 5 minutes.
• Return lamb to pan, spooning vegetables on top; add stock.
• Reduce heat, cover and simmer gently 1 hour.
• Add quartered potatoes, pushing into liquid.
• Cover and simmer until potatoes and lamb are tender when pierced with fork, about 35 minutes.
• Drain liquid from pan into large heavy skillet; degrease cooking liquid.
• Boil until reduced by half, about 15 minutes; return to stew.
• Mix in 2 tablespoons parsley and season to taste with salt and pepper.
• Ladle stew onto heated platter, sprinkle with remaining parsley and serve.