Red Chile Lamb Stew Recipes

LAMB AND RED WINE STEW

Steps:

• Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
• Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.

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.

RED CHILE LAMB STEW

Steps:

• In a large saucepan or dutch oven heat oil and add lamb over medium heat. Cover and brown meat, stirring occassionally. When brown remove from heat and let cool for several minutes.
• Slowly add 4 cups water and bay leaves. Return to heat and let simmer over low heat.
• Meanwhile in a cast iron skillet roast rinsed chiles for a few minutes. Remove and place in a stainless stell bowl or small pan.
• Add one cup of broth from the simmering lamb. Let soak until soft (10-15 minutes).
• Poke tomatoes once near the stems and place in cast iron skillet (use the same one used for chiles) and char them lightly by rolling them on their sides. Remove from heat and let cool before cutting out the stems.
• Using a blender, puree the chiles with broth, tomatoes, onion, garlic and spices. When pureed add mixture and potatoes to simmering lamb.
• Continuing cooking until potatoes are soft about 30-45 minutes.

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.

BEEF, VEGETABLE, AND RED CHILE STEW

Steps:

• 1. Put the meat in a large pot with 2 quarts of water and bring to a boil. Reduce the heat to medium-low, and skim the foam that rises to the top as it boils. After 10 minutes, add the onion, garlic, bay leaves, salt, oregano, and cumin. Cover and simmer 1 hour and 30 minutes. 2. Meanwhile, heat a medium dry skillet over medium heat, and toast the chiles, pressing them flat with a spatula, until aromatic, about 5 seconds on each side. (Do not burn, or the chiles will be bitter.) Cool the chiles then tear into pieces, and put into a blender. Process as fine as possible. Add the tomatoes and epazote. Purée. Strain, pushing the puree with a wooden spoon, through a fine-mesh strainer into the soup pot. Cover and simmer 30 minutes. 3. Add the carrots and turnips, and cook 15 minutes. Add the zucchini, corn, and green beans. Cook until the vegetables are tender, about 12 to 15 more minutes. Taste and add salt, if needed. Serve in soup bowls. Pass the lime wedges at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

IRISH-STYLE LAMB STEW

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.

LAMB STEW WITH CHILI SAUCE

Steps:

• tear the dried chiles into large pieces and soak in hot water for 30 min,then transfer the contents into a blender,add garlic and spices,process until smooth.
• heat the oil in a large sauce pan and stir fry lamb cubes over high heat until browned.
• cover the lamb with a layer of potato slices,season with salt,cook covered over medium heat for 10 minute.
• pour over the chili mixture and mix well,simmer covered over low heat for 1 hr or until meat and potatoes are tender.
• garnish with red pepper strips and fresh oregano,serve with a rice dish.

LAMB IN RED CHILE STEW

Steps:

• 1. Wipe chiles with damp paper towels. Cut open and discard stems, seeds and veins. Cut the chiles into pieces and put in a small saucepan with 1 1/2 cups hot tap water. Bring to a boil, then cover and soak off heat 20 minutes. Put the chiles and the soaking water into a blender and blend as smooth as possible. Strain, pressing the purée to get all the pulp through a strainer into a bowl. Discard the residue. Set the purée aside. 2. Heat the oil in a 3- to 4-quart saucepan over medium heat and cook the onion until it starts to brown, 3 to 4 minutes. Add the garlic and cook 1 minute. Dust the meat with flour and add to the pan. Cook, stirring, until the meat is no longer pink outside, about 3 minutes. 3. Add the salt, the chile purée and all of the remaining ingredients. Stir to mix. Bring to a boil, then reduce the heat to low, partially cover with the lid askew and simmer, stirring frequently, until the meat is very tender, about 1 hour. Serve with finely chopped green onion on top and lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.