Lamb Carrot And White Bean Curry Stew Recipes

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CURRIED LAMB STEW



Curried Lamb Stew image

"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 16

2 pounds lean lamb stew meat, cut into 3/4-inch cubes
4 teaspoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon each ground coriander, cumin and cinnamon
1/8 teaspoon cayenne pepper
1/4 cup all-purpose flour
1-1/4 cups water
1 cup unsweetened pineapple juice
1 medium tart apple, peeled and chopped
1/4 cup tomato sauce
1/2 cup sour cream
Hot cooked noodles or rice, optional

Steps:

  • In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 310 calories, Fat 12g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 533mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

WEST INDIAN LAMB CURRY



West Indian Lamb Curry image

Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find. This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy. If you have time to make it the day before, it gets better as it sits, and gives you a chance to scoop some of the fat off the top of the stew before reheating over a low flame. And if you can procure goat, use it here in place of the lamb.

Provided by Melissa Clark

Categories     dinner, curries, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 19

3 pounds boneless lamb (or goat) stew meat, cut into 2-inch chunks
1 tablespoon plus 2 teaspoons curry powder
1 tablespoon kosher salt, more to taste
1 teaspoon ground ginger
1 teaspoon black pepper
1 large white onion, coarsely chopped
2 scallions, coarsely chopped
4 garlic cloves, smashed and peeled
1/2 inch fresh ginger, peeled if desired and coarsely chopped
4 whole allspice berries
2 thyme sprigs, leaves stripped
4 tablespoons extra-virgin olive oil, more as needed
1 1/2 cups diced potato
1 cup diced carrots
1 to 2 small Scotch bonnet peppers, seeded and chopped
Cooked white rice or coconut rice, for serving (see note)
Lime wedges, for serving
Mango chutney or mango pickle, for serving
Fresh cilantro leaves, for serving

Steps:

  • Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
  • Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
  • Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
  • Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
  • Stir potato, carrot and pepper into pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
  • Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 580 milligrams, Sugar 2 grams, TransFat 0 grams

LAMB AND WHITE BEAN CASSEROLE



Lamb and White Bean Casserole image

Provided by Florence Fabricant

Categories     dinner, casseroles, one pot, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
5 cloves garlic, peeled and crushed
3 tablespoons flour
Salt and freshly ground black pepper
6 lamb shanks (about 3 pounds), boned and cut in 1-inch pieces (see note below)
1 cup dry white wine
2 cups beef or veal stock
1 cup peeled chopped tomatoes
2 teaspoons dried herbes de Provence
6 cups cooked cannellini beans, rinsed and drained if canned
3 sprigs fresh thyme

Steps:

  • Heat 1 tablespoon of oil in a heavy ovenproof 5- to 6-quart casserole. Add onion, carrots, celery and garlic, and saute over medium heat, stirring, until tender. Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.
  • Preheat oven to 350 degrees.
  • Season the flour with salt and pepper in a bowl. Toss lamb in flour to coat.
  • Heat remaining oil in casserole. Add lamb, and sear over medium-high heat, stirring and turning until meat is browned. Remove meat from pot, and add wine. Cook, stirring, to deglaze pot and reduce wine. Stir in the stock, tomatoes and herbes de Provence. Taste sauce, and add more salt and pepper if necessary.
  • Return vegetables to casserole, then add lamb and beans. Place thyme on top. Cover casserole, and place in oven for 1 hour. Increase heat to 375 degrees, uncover casserole and bake 20 minutes longer. Serve at once, or set aside and reheat before serving.

Nutrition Facts : @context http, Calories 778, UnsaturatedFat 18 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 14 grams, Protein 56 grams, SaturatedFat 13 grams, Sodium 1451 milligrams, Sugar 4 grams

SIMPLE LAMB CURRY WITH CARROT RAITA



Simple Lamb Curry With Carrot Raita image

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

2 pounds lean lamb shoulder cut in 3/4-inch cubes
1 tablespoon grated ginger
1 1/2 teaspoons grated garlic
1 1/2 teaspoons turmeric powder
1/2 teaspoon cumin seed, toasted and ground
1/2 teaspoon coriander seed, toasted and ground
1/4 teaspoon cayenne
Salt
2 tablespoons ghee or vegetable oil
2 red onions, sliced thick, 1 pound
6 whole cloves
10 black peppercorns
1 inch-long piece cinnamon stick
1 cup plain yogurt
1 tablespoon ghee or vegetable oil
1/2 teaspoon black mustard seed
1/2 teaspoon cumin seed
2 garlic cloves, minced
1/2 cup coarsely grated carrot
Pinch of cayenne
Salt
1 tablespoon each chopped mint, chives and cilantro.

Steps:

  • Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and .5 teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).
  • Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so. Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until the meat is fork-tender. Taste the sauce and add salt to taste. Raise the heat and let the sauce reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)
  • To make the raita, put the yogurt in a bowl. Heat the ghee or oil in a small skillet over medium heat. Add the mustard seeds and cumin, let them pop a bit - be careful - then stir in the garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the skillet into the yogurt. Add the grated carrot, cayenne and salt, to taste. Let the raita sit at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives and cilantro.

BRETON BRAISED LAMB & HARICOT BEANS



Breton braised lamb & haricot beans image

Our warming braised lamb and bean stew uses storecupboard ingredients to create a hearty family-sized dinner. This easy recipe is perfect for cold nights

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 3h5m

Number Of Ingredients 13

250g haricot beans , soaked overnight and drained
2 large onions , 1 roughly chopped, 1 quartered
3 whole carrots , peeled, 1 halved lengthways, 2 diced
2 sticks celery , 1 halved, 1 diced
2 bay leaves
bunch of parsley , stalks and leaves separated, leaves chopped
6 black peppercorns
2 tbsp olive oil
1kg braising lamb (shoulder is good), cut into chunks
4 garlic cloves , finely chopped
400g can cherry tomatoes
1 tbsp tomato purée
400ml lamb stock or chicken stock

Steps:

  • Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
  • While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
  • Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
  • Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.

Nutrition Facts : Calories 621 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 39 grams protein, Sodium 0.4 milligram of sodium

WHITE BEAN PRIMAVERA



White Bean Primavera image

Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weeknight, beans, main course, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

3 tablespoons unsalted butter
1 medium to large zucchini, cut in half lengthwise and sliced into ½-inch thick semicircles
Kosher salt (such as Diamond Crystal)
8 ounces asparagus (about ½ large bunch) or green beans, or a mix, cut into 1-inch lengths
1 carrot, peeled, then shaved into strips with a peeler
5 garlic cloves, finely chopped
1 cup fresh or frozen peas (no need to thaw)
2 scallions, green and white parts, sliced
1/2 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
Black pepper
3 (15-ounce) cans butter beans or cannellini beans, drained
3/4 cup heavy cream
1 tablespoon lemon juice (from about 1/2 large lemon), plus more to taste
2 ounces grated Parmesan (about ½ cup), plus more for serving
1 tablespoon Dijon mustard
1/2 cup toasted slivered almonds or pine nuts
Fresh basil leaves, torn, for garnish

Steps:

  • Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
  • Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
  • Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.

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