HEARTY LAMB STEW WITH MUSHROOMS AND CARROTS
This recipe will feed 3-4 people, it can easily be doubled, and is best if prepared a day ahead, refrigerated and warmed the following day. I have made this stew many times, it is wonderful! Serve with hot cooked egg noodles. I like to add in some frozen peas also.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 1h35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large heavy pot over medium-high heat.
- Mix the flour with seasoning salt and pepper in a large bowl.
- Toss the lamb in the flour to coat, shaking off any excess flour.
- Add in half of the floured lamb, and brown well on all sides, repeat the the remaining lamb; transfer to a plate or bowl.
- Add in more olive oil if necessary to the pot; add in onions, red bell peppers, red pepper flakes and bay leaves; saute for about 5 minutes.
- Add in garlic and tomato paste; saute for 2 minute more stirring with a wooden spoon.
- Return the lamb back to the pot.
- Add in broth, port or red wine and mushrooms; bring to a boil stirring with wooden spoon, scraping up any browned bits.
- Reduce heat to medium-low; cover and simmer about 45-50 minutes.
- After 45 minutes, add in the carrots, simmer UNCOVERED for another 25-30 minutes, or until the carrots are fork-tender and the sauce has thickened slightly, season with more salt and pepper if desired.
- Remove the bay leaves, ladle into bowls.
Nutrition Facts : Calories 1085.5, Fat 46.7, SaturatedFat 12.5, Cholesterol 326.4, Sodium 928.4, Carbohydrate 43.3, Fiber 7.4, Sugar 15.7, Protein 114.4
LAMB STEW BY FARMHOUSE RULES RECIPE - (4/5)
Provided by LDenvir
Number Of Ingredients 18
Steps:
- In a large pot over medium-high heat, add the olive oil and bacon. When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside. Add the lamb and let the meat brown on all sides, about 3 minutes per side. Remove the meat with a slotted spoon and set aside. Chop the bacon into 1/4-inch pieces. Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir. Mix in the flour. Add the beef stock, sherry, bay leaves and lamb. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours. Slowly stir in the heavy cream, parsley, tarragon and peas. Serve the stew in shallow bowls over buttered egg noodles.
SPANISH LAMB WITH SHERRY, HONEY & PEPPERS
Open a bottle of sherry for this hearty lamb casserole, rich with sweet and savoury flavours. However, if you don't have saffron, just leave it out
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 2h45m
Number Of Ingredients 15
Steps:
- Make sure your lamb isn't too damp - pat it dry with kitchen paper if you need to, otherwise it won't colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
- Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
- In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy - how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You're unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.
Nutrition Facts : Calories 507 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium
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