Best Lamb Stew From Southern France Recipes

TRADITIONAL LAMB STEW

Traditional Lamb Stew image

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

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.

Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

LAMB STEW FROM SOUTHERN FRANCE

Lamb Stew from Southern France image

A whole leg of lamb (bone and all) goes into the pot with your standard veggies, lots of garlic, most of the spice cabinet, dried fruit and a whole bottle of wine! Two and a half hours later it's velvety soft and begging to be spooned over your favourite rice or grain.

Provided by YummySmellsca

Categories Stew

Time 3h15m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 25

Ingredients

3 1/2 lbs leg of lamb, with bone (5 lbs bone-in)
1/3 cup fine rice flour or 1/3 cup cornflour, sifted
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon mustard powder
1/4 cup olive oil
2 large sweet onions, halved and sliced
1 garlic clove, minced
5 carrots, peeled and sliced into coins
3 stalks celery, sliced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon cinnamon
1/2 teaspoon allspice
750 ml merlot or 750 ml Burgundy wine
1 1/2 cups chicken broth
2 tablespoons tomato paste
2 sprigs fresh thyme
1/2 lemon, zest of
8 garlic cloves, halved
20 prunes, halved
30 dried apricots, halved
salt and pepper

Steps:

Slice the lamb meat off the bone and cube. Using a mallet, crack the bone in a few places and set aside.
Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat.
Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate.
Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery.
Cook for 5 minutes over medium flame.
Add all the spices and continue to cook for a couple of minutes, until fragrant.
Add the lamb back to the pot, add the bone and pour in the wine and chicken broth.
Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit.
Season with salt and freshly ground black pepper.
Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender.
Remove the bone and cook, uncovered, for 30 minutes longer.
Serve over brown rice, Israeli couscous or your favourite ancient grain.