Best Mediterranean Style Lamb Stew Recipes

MEDITERRANEAN STYLE LAMB STEW

Steps:

• Separately cooked white beans and braised fennel and 1/2 cup chopped fresh basil.
• Blue print stew technique: Preheat the oven to 325 degrees. Season the flour with salt and pepper. Coat the meat with flour and shake off excess. Heat the oil in a large flameproof casserole. Brown the meat, in batches, until browned on all sides. Remove browned meat to a plate. Add seasoning vegetables to remaining oil in casserole, cover and cook for 5 to 10 minutes or until totally tender. Return browned meat to seasoning vegetables with juices that have collected on the plate. Add optional tomato ingredients, bouquet garni and liquid. Season lightly with salt, bring to a simmer, cover and set in oven to cook for about 1 1/2 hours or longer or until meat is fork tender. Remove casserole from oven, remove meat and keep warm, degrease the liquid. Either puree the solids into the liquid to form a thick sauce, or strain the solids out and reduce the sauce until intensely flavored. Add any additional seasoning ingredient (like barbecue sauce) and fresh herbs at last minute. To cook the vegetable garnish, either cook it in the stew liquid before you puree or reduce it, then return the meat to the liquid to rewarm it. Or cook the garnishes separately.

MEDITERRANEAN-STYLE LAMB STEW

Steps:

• In a food processor or blender process the tomatoes with juice until smooth; set aside.
• Place the currants in a heat-proof bowl; cover with very hot water and set aside while browning the lamb.
• Heat oil over medium heat in a large Dutch oven.
• Season the lamb with salt and ground black pepper; add to the oil and brown on both sides; remove the lamb to a plate or bowl.
• Add in onions and cook stirring for about 5 minutes adding in the garlic and red chili flakes the last 2 minutes of cooking.
• Add in tomato paste and bay leaf; cook stirring for 1 minute.
• Return the lamb with all the juices that have accumulated in the bowl back to the pot.
• Drain the water from the currants.
• Add in the pureed tomatoes, currants and all remaining ingredients except the salt and pepper.
• Bring to a boil stirring over medium heat.
• Reduce heat to very low and simmer uncovered for about 1-1/2 hours or until the lamb is tender.
• About halfway through cooking season with salt and ground black pepper to taste.
• Just before serving remove and discard the cinnamon stick and bay leaf (if you are making this a day in advance refrigerate with the cinnamon stick and bay leaf left in).