Best Stewed Lamb Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STEWED LAMB SHANKS WITH WHITE BEANS AND ROSEMARY



Stewed Lamb Shanks With White Beans And Rosemary image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h45m

Yield Eight servings

Number Of Ingredients 14

8 meaty lamb shanks, about 1 pound each (your butcher should saw off most of the exposed bone)
4 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 teaspoons olive oil
5 large cloves garlic, peeled and minced
1 large onion, peeled and diced
4 medium carrots, peeled and diced
3 celery stalks, peeled and diced
1 cup dry red wine
1 28-ounce can whole plum tomatoes packed in tomato puree
1 pound dried Great Northern beans, soaked in water overnight, drained
8 cups chicken broth, homemade or low-sodium canned
3 sprigs fresh rosemary
2 bay leaves

Steps:

  • Season the shanks with 1 teaspoon of the salt and freshly ground pepper. Heat the olive oil in a heavy, large skillet over medium-high heat. Add as many shanks as will fit without crowding. Brown the shanks well on all sides, about 10 minutes per batch. Set the browned shanks aside and repeat with the remaining shanks, pouring off the fat between batches.
  • Place the garlic, onion, carrots and celery in the skillet and saute until softened, about 10 minutes. Pour in the wine and cook for about 2 minutes, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
  • Transfer the vegetable and wine mixture to a large stockpot. Add the tomatoes and use the back of a spoon to break them into small chunks. Add the remaining ingredients, including the shanks. Bring to a boil. Reduce heat and simmer, skimming as necessary, until the lamb and beans are very tender, about 2 hours. If the lamb is done before the beans, take out the shanks and cover with foil to keep them warm until the beans are done.
  • Skim off as much fat from the top of the liquid as possible. Use tongs to remove the shanks from the liquid, placing 1 shank on each of 8 plates. Season the bean mixture with additional salt if needed. Discard rosemary and bay leaves. Using a slotted spoon, arrange some of the beans and vegetables around each shank. Spoon some of the liquid over and around the shank and serve immediately.

Nutrition Facts : @context http, Calories 997, UnsaturatedFat 26 grams, Carbohydrate 33 grams, Fat 56 grams, Fiber 6 grams, Protein 82 grams, SaturatedFat 25 grams, Sodium 1818 milligrams, Sugar 10 grams

RAS EL HANOUT STEWED LAMB



Ras El Hanout Stewed Lamb image

This is an authentic Moroccan dish featuring the spice mix ras el hanout. If you are not able to purchase it commercially, there are a couple of recipes for the mix posted here on Recipezaar. While the dish is well-flavored, it is not "hot". If you are looking for an easily-prepared comforting meal, I invite you to give this one a try. As a side note, I was quite amused to find that it tastes amazingly similar to a typically Belgian dish, "Stoverij" (Beef Carbonnade).

Provided by FlemishMinx

Categories     Stew

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 lb lean lamb fillets, cut into bite-sized chunks
2 large onions, chopped
2 cloves garlic, minced
2 teaspoons ras el hanout spice mix
2 tablespoons liquid honey
2 cups vegetable stock
salt and pepper, to taste
1 ounce toasted slivered almonds (recommended) (optional)

Steps:

  • Add oil to a large heavy saucepan and fry the onions and garlic until browned but not burned; remove from pan and set aside.
  • Add lamb to the same pan, frying until well browned.
  • Add onion and garlic mixture back to the same pan.
  • Add ras el hanout and salt and pepper; mix well to coat everything.
  • Add the stock, bring to the boil, then reduce heat to an even simmer.
  • Cook 1 1/2 hours, stirring occasionally.
  • Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened.
  • Serve with rice, and scatter the almond slivers over the lamb.

LAMB STEWED WITH TOMATO AND DRIED FRUIT



Lamb Stewed with Tomato and Dried Fruit image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup olive oil
2 pounds lamb stew meat
2 white onions, medium diced
2 (14 1/2-ounce) cans crushed tomatoes
1/4 cup dried currants
1/4 cup dried cherries
1/4 cup golden raisin
1/2 cup dried apricots, julienne
Salt and pepper
1 cinnamon stick
Blended spices, recipe follows
1/4 cup unflavored yogurt
2 tablespoons chopped mint leaves
1 tablespoon lemon juice
Salt and pepper

Steps:

  • In a large heavy bottomed pot, over medium-high heat, add 1/2 the olive oil and heat. When the oil is hot, brown the lamb. Add the onions and saute until soft. Add the tomatoes and all of the dried fruit. Season generously, to taste, with salt, pepper, cinnamon stick and spice blend. Simmer on a medium heat for about 1 to 1 1/2 hours, or until very tender.;
  • Combine all ingredients in a mixing bowl. Season with salt and pepper. Garnish the lamb with a tablespoon of yogurt.;
  • 1 tablespoon cumin seed
  • 2 tablespoons cardamom seed
  • 2 tablespoons coriander
  • 1 tablespoon paprika
  • 1 tablespoon black peppercorn
  • 2 cinnamon sticks
  • 1 tablespoon ground nutmeg
  • 1 tablespoon cloves
  • In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool. Grind in a coffee grinder to a fine power.

VIJ'S STEWED CINNAMON SCENTED GOAT OR LAMB CURRY- ADAPTED



Vij's Stewed Cinnamon Scented Goat or Lamb Curry- Adapted image

This is my version of Vij's recipe. I used half of the ghee and oil recommended and half the garlic.

Provided by mell_2

Categories     Curries

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons ghee or 2 tablespoons canola oil
1 tablespoon cumin seed
2 large onions, chopped
3 1/2 large garlic cloves, chopped (about 1/2 oz)
1 tablespoon lightly crushed gingerroot
2 tablespoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
10 cloves
1 cinnamon stick, 2 inches long (add another 1-inch stick if you prefer a stronger taste)
1 teaspoon ground cayenne pepper
1/2 tablespoon salt
5 ripe tomatoes, chopped (about 11/2 lbs)
1 cup plain yogurt, stirred
1 cup water
1/8 cup canola oil
2 lbs leg of lamb or 2 lbs goat meat, fat trimmed, cut in 1 1/2-inch cubes
1/2 cup chopped fresh cilantro

Steps:

  • Melt ghee on medium heat in a large, heavy stockpot. Add cumin seeds and sauté until they sizzle, about 45 seconds. Add onions and sauté until golden brown, about 8 to 10 minutes. Add garlic and sauté 2 to 3 minutes, or until golden brown. Stir in ginger. After 1 minute, add ground cumin, coriander, turmeric, cloves, cinnamon, cayenne and salt. Cook on medium heat, stirring regularly, for 5 to 10 minutes or until ghee (or oil) separates from the spices. Add another tablespoon of ghee or oil if spices are sticking to the bottom of the pot.
  • Add tomatoes and cook for 3 to 4 minutes, until ghee (or oil) separates again and glistens. Stir in yogurt and cook for another 1 to 2 minutes, then add water (add an extra cup of water if serving with rice). Bring to a boil, then remove from the heat.
  • In another large, heavy frying pan, add 1/8 cup oil. On medium to high heat, sauté lamb (or goat), stirring regularly, until you notice small, thin lines of blood on the meat. Remove from the heat and transfer meat to the stew.
  • Return stew to medium-low heat and cook covered, stirring occasionally, for 2 hours or until meat is cooked through. Add more water, 1/2 cup at a time, if the stew becomes dry while cooking. This should be a moist, thick curry.
  • To Serve: Just before serving, remove cinnamon stick and cloves. Stir in cilantro. Ladle equal amounts of curry into each bowl.
  • Pairing: Zinfandel.

Nutrition Facts : Calories 465.3, Fat 31.6, SaturatedFat 12.7, Cholesterol 117.5, Sodium 700.4, Carbohydrate 14, Fiber 2.8, Sugar 6.9, Protein 31.7

LAMB STEWED IN COCONUT MILK



Lamb Stewed in Coconut Milk image

This is a lovely, spicy stew from Madhur Jaffrey's Quick and Easy Indian Cooking. She recommends using a pressure cooker, but I simmered it on the stovetop. Directions are included for both methods. I used all powdered forms of the spices rather than sticks, pods, etc. Peas are also good added to this.

Provided by pattikay in L.A.

Categories     Stew

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 tablespoons vegetable oil
3 bay leaves (or 12 fresh curry leaves)
2 inches cinnamon sticks
6 cardamom pods
8 whole cloves
15 black peppercorns
1/3 cup chopped onion
1 1/2 lbs boneless lamb shoulder, cut into 1 1/2 inch chunks
1 lb potato, peeled and cut in chunks
2 med-sized carrots, peeled and cut into chunks
1/4 teaspoon ground turmeric
1 tablespoon ground coriander
1/8-1/2 teaspoon cayenne pepper
1 -2 fresh hot green chili pepper
1 1/4 teaspoons salt
1 (14 ounce) can coconut milk, well stirred

Steps:

  • Pressure cooker:.
  • Put oil in a pressure cooker and set over medium heat. When the oil is hot, put in the curry leaves (if using), cinnamon, cardamom, cloves and peppercorns. stir once and put in the onion.
  • Saute for 1 1/2 minutes or till onion is soft and put in the meat, potatoes, carrots, turmeric, coriander, cayenne, green chiles, salt and 1 cup of the well stirred coconut milk.
  • Cover securely with lid and on high heat, bring up to full pressure.
  • Turn heat to low and cook for 15 minutes.
  • Lower pressure with the help of cool water poured on the lid and remove the lid. Cook, uncovered, over high heat for 5 to 6 minutes, stirring gently as you do so.
  • Add the remaining coconut milk and bring to a simmer.
  • Stovetop:.
  • Saute cinnamon sticks, cardamom pods, cloves, peppercorns (or powdered versions of the spices) and onions in the oil till onion is soft.
  • Add meat, potatoes, carrots, chiles, remaining seasonings, the stirred coconut milk and 3/4 cup water.
  • Bring mixture to a boil, reduce heat and simmer for about an hour.
  • When meat and vegetables are tender and sauce somewhat thickened, uncover and increase heat slightly to reduce liquid if necessary.

Nutrition Facts : Calories 853, Fat 65.5, SaturatedFat 33.5, Cholesterol 122.5, Sodium 911.9, Carbohydrate 34.7, Fiber 6.6, Sugar 9.8, Protein 34.1

STEWED LAMB



Stewed lamb image

This dish, as with all stews, tastes best the day after it's made when the meat is tender and has soaked up all the flavour it can

Provided by miriamgonzlezdurntez

Categories     Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 8

6 lamb leg steaks
50g plain flour , for dusting
6 tbsp olive oil
1 ½ garlic cloves
1 tbsp chopped parsley leaves
150ml white wine
3 potatoes , cut into small chunks
100-150g peas (frozen are fine)

Steps:

  • Salt the lamb steaks and dust them with the flour. Fry in the oil in two batches, for about 10 mins each, in a large pan with a lid, until they are a little golden on both sides. Set aside. Tip the leftover oil into a small bowl and save for the potatoes.
  • Next, crush the garlic and parsley using a pestle and mortar, then stir in the wine. Add it all to the pan and wait about 1 min until bubbles appear on the surface. Pour in 150ml water and wait until bubbles appear again. Now return the steaks, cover and let it all simmer over a low heat for 45-50 mins or until tender.
  • With 30 mins to go, fry the potatoes in a separate pan in the leftover oil for 5 mins or until golden. Sit them on kitchen paper to absorb any excess oil, then add them to the lamb for the remaining cooking time. Once the lamb and potatoes are tender, add the peas and simmer for 5 mins before serving.

Nutrition Facts : Calories 463 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.1 milligram of sodium

LAMB STEWED IN PEANUT SAUCE



Lamb Stewed in Peanut Sauce image

This recipe is popular in the African country of Benin. The recipe calls for shrimp powder but, if you can't find that, a little fish sauce or anchovy paste would make a decent substitute. You could also just leave it out and use a bit more salt for seasoning. Serve with steamed rice.

Provided by threeovens

Categories     Lamb/Sheep

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons peanut butter
15 ounces water
2 tablespoons peanut oil
1 1/2 lbs lamb shoulder, cubed
1 onion, chopped
1 garlic clove, crushed
12 ounces diced tomatoes (canned or fresh)
1 fresh thyme sprig
1 teaspoon shrimp, powder
4 carrots, peeled and diced
1/2 small cabbage, shredded
1 sweet potato, diced
salt

Steps:

  • Boil water and stir in peanut butter; simmer for 20 minutes to reduce, skimming off any accumulated fat from the surface.
  • Meanwhile, in a Dutch oven, brown the lamb in the oil, stir in onions and cook until translucent, about 10 minutes.
  • Add garlic, cook about 30 seconds; stir in tomatoes, thyme, shrimp powder, and season with salt.
  • Add carrots, cabbage, and peanut butter reduction; simmer and further reduce another 20 minutes.
  • Add sweet potatoes and cook until vegetables are tender, 40 minutes.

Nutrition Facts : Calories 683.2, Fat 49.8, SaturatedFat 18.3, Cholesterol 122.8, Sodium 243.8, Carbohydrate 26, Fiber 7.1, Sugar 11.6, Protein 34.6

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #lamb-sheep     #greek     #easy     #european     #dietary     #high-protein     #low-carb     #high-in-something     #low-in-something     #meat     #taste-mood

Related Topics