TRADITIONAL LAMB STEW
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
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
COUNTRY STYLE LAMB
Make and share this Country Style Lamb recipe from Food.com.
Provided by Dee514
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, add oil and butter, and brown meat slowly.
- In a small bowl, mix together the anchovies, garlic, fennel seeds, lemon peel and vinegar.
- When meat is well browned, pour off some of the fat, add salt, pepper, and pour the anchovy mixture over the meat.
- Mix well and continue cooking until vinegar is almost all evaporated.
- Sprinkle flour over meat, stirring to blend well.
- Add stock (or water), stir until very well mixed.
- Continue cooking for 30 minutes, stirring frequently.
- Serve as is or over pasta.
Nutrition Facts : Calories 637.1, Fat 55.6, SaturatedFat 24.1, Cholesterol 158.1, Sodium 988.6, Carbohydrate 2.7, Fiber 0.7, Protein 30.6
COUNTRY LAMB CASSEROLE
Make and share this Country Lamb Casserole recipe from Food.com.
Provided by Terese
Categories Lamb/Sheep
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large pan.
- Add shanks, in batches, cook until browned all over.
- Remove from pan.
- Add bacon, onions and garlic to same pan, cook, stirring, until onions are soft and lightly browned.
- Return shanks to pan with whole carrots, swedes, potatoes, undrained crushed tomatoes, tomato paste, wine, rosemary and stock.
- Bring to boil, simmer, covered, for about 1 1/4 hours, or until lamb is tender.
- Stir in lentils.
- Simmer, uncovered, for about 20 minutes, or until sauce is thickened.
- Serve casserole over mashed potatoes; garnish with extra fresh rosemary.
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- In a large skillet, cook and stir onion and garlic in 1 tablespoon of hot oil over medium-high heat about 7 minutes or until onion is golden. Remove onion mixture from skillet.
- In the same skillet, cook and stir lamb in the remaining 1 tablespoon hot oil over medium-high heat for 4 minutes. Return onion mixture to skillet. Add wine, salt, cumin, red pepper, and black pepper. Cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally. Stir in apricots and/or raisins and mint; set aside.
- Preheat oven to 375 degrees F. On a lightly floured surface, roll out one pastry sheet to a 12-inch square. Carefully transfer the pastry to a 9-inch tart pan with removable bottom. Gently press pastry into bottom and up sides of tart pan. Trim edges, leaving a 1-inch overhang.
- Transfer meat mixture to pastry in tart pan, spreading evenly. Roll out the remaining pastry sheet to a 12-inch square. Trim pastry into a 10-inch circle. Cut slits for vents or make cutouts with small cutters. Place pastry circle on top of filling. Lightly brush the overhang with water. Seal edge of pastry circle to the edge of the bottom pastry at edge of pan by pressing pastry with your hand around the edge of the pan to remove excess pastry.
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