Lamb Stewed With Tomato And Dried Fruit Recipes

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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.

PASSOVER-INSPIRED BRAISED LAMB WITH DRIED FRUIT



Passover-Inspired Braised Lamb With Dried Fruit image

This is a play on tsimmes, a traditional Jewish casserole. The flavors of North Africa and the Middle East are utilized for this lamb shoulder. Braising the meat in red wine yields a tender cut of meat without a lot of work.

Provided by Mark Bittman And Sam Sifton

Categories     dinner, main course

Time 3h

Yield At least 8 servings

Number Of Ingredients 13

1 lamb shoulder, boned, about 4 pounds
Kosher salt and pepper to taste
1 large onion, peeled
1 tablespoon minced garlic
1 tablespoon minced ginger, or 1 teaspoon dried
1 cinnamon stick
1 tablespoon ground cumin
2 tablespoons ground coriander
10 allspice berries or a pinch of ground allspice
1/2 to 3/4 bottle not-too-soft red wine
3/4 cup pitted prunes
3/4 cup pitted apricots
Chopped parsley or cilantro for garnish

Steps:

  • Season the meat with salt and pepper and put it in a pot that will fit it snugly and can later be covered. Add the spices and a 1/2 bottle of wine. Bring to a boil, lower the heat to a slow bubble, and cover. Cook about an hour, then add onion, garlic, ginger and dried fruit, and check to make sure the liquid isn't evaporating too quickly; turn and continue to cook. Add the remaining red wine if the mixture looks dry, but essentially cook this without fuss.
  • When the meat is very tender - after about 2 1/2 hours - uncover. Check and adjust the seasoning as necessary, garnish and serve.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 19 grams, Carbohydrate 19 grams, Fat 39 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 17 grams, Sodium 797 milligrams, Sugar 9 grams

FRAGRANT LAMB STEW WITH DRIED FRUITS



Fragrant Lamb Stew with Dried Fruits image

Make and share this Fragrant Lamb Stew with Dried Fruits recipe from Food.com.

Provided by bijoudog

Categories     Stew

Time 2h23m

Yield 6 serving(s)

Number Of Ingredients 20

3 lbs lamb, cut into cubes from boneless leg of lamb
3 -4 medium onions, peeled and chopped
3 cloves garlic, crushed through a press
1 lb carrot, peeled and cut into 1-inch chunks
2 teaspoons curry powder
salt and pepper
1 teaspoon cinnamon
2 tablespoons fresh ginger, minced or 1 teaspoon ginger, ground, minced
1/2 teaspoon clove, ground
1 teaspoon lemon, zest of, minced
1/2 teaspoon cayenne pepper or 1/2 teaspoon red pepper flakes
1 tablespoon fresh rosemary leaf, minced
1 cup water, or more as needed
1 cup red wine
2 cups canned plum tomatoes, preferably San Marzano
3 tablespoons balsamic vinegar, good quality
2 cups dried fruit (mix of apricots, prunes, raisins, cranberries)
1/4 cup fresh lemon juice
1/2 cup slivered almonds
1 cup fresh cilantro leaves, chopped and divided in half

Steps:

  • -Preheat oven to 350 degrees F.
  • Heat olive oil in bottom of 4 to 5 quart heavy-bottomed Dutch oven.
  • Brown cubes of lamb in oil, in batches, remove lamb to plate. Add onions to pot, scraping up brown bits and stirring.
  • When softened, add crushed garlic; stir to incorporate, then add carrots.
  • Cook 2 to 3 minutes.
  • Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, and rosemary.
  • Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
  • Add dried fruits, the lemon juice, and the almonds.
  • Adjust seasonings to taste, adding more water if the stew seems too thick.
  • Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90 minutes.
  • From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part of the sauce, remove from oven and stir in remaining cilantro.
  • Let stew rest 5 minutes and serve.

Nutrition Facts : Calories 690.8, Fat 27.9, SaturatedFat 9.8, Cholesterol 120, Sodium 352.6, Carbohydrate 70.3, Fiber 11.4, Sugar 11.1, Protein 38.1

LAMB SHOULDER CHOPS WITH TOMATOES AND MARJORAM



Lamb Shoulder Chops with Tomatoes and Marjoram image

Categories     Herb     Lamb     Tomato     Lamb Chop     Spring     Bon Appétit

Yield 2 Servings; can be doubled or tripled

Number Of Ingredients 8

2 1 1/2-inch-thick round-bone shoulder lamb chops (about 14 ounces total)
Salt and freshly ground pepper
1 tablespoon olive oil
2 large garlic cloves, chopped
1/2 cup dry white wine
1 28-ounce can Italian plum tomatoes, drained, coarsely chopped
Pinch of dried red pepper flakes
1 1/2 tablespoons minced fresh marjoram or 1 teaspoon dried, crumbled

Steps:

  • Season lamb chops with salt and pepper. Heat oil in heavy skillet over high heat. Add lamb and cook until brown, about 2 1/2 minutes per side. Transfer to plate. Reduce heat to medium-low. Add garlic and cook until beginning to color, about 30 seconds. Add wine and bring to boil, scraping up any browned bits. Add tomatoes and red pepper flakes. Return lamb to skillet. Cover and simmer until tender, turning occasionally, 30 minutes.
  • Transfer lamb to plates and keep warm. Boil sauce until thickened, stirring occasionally and adding any juices accumulated on lamb plates, about 8 minutes. Season with salt and pepper. Spoon sauce over lamb chops. Sprinkle with marjoram and serve.

BRAISED LAMB SHANKS WITH DRIED FRUITS



Braised Lamb Shanks with Dried Fruits image

Categories     Fruit     Lamb     Braise     Spring     Kosher     Gourmet

Yield Serves 6

Number Of Ingredients 22

For marinade
2 cups dry white wine
5 tablespoons olive oil
4 shallots, chopped fine
4 carrots, cut into 1/4-inch dice
4 garlic cloves, chopped fine
1 leek (white and pale green part only), halved lengthwise, washed well, and chopped fine
a bouquet garni composed of 1 bay leaf, 1 fresh thyme sprig, and 1/4 bunch fresh parsley sprigs tied together in a cheesecloth bag
1 tablespoon cumin seed
1 teaspoon coriander seeds
6 lamb shanks (about 6 pounds total)
3 tablespoons olive oil
2 tablespoons all-purpose flour
3 medium vine-ripened tomatoes, chopped
2 cups water
4 tart apples such Jonathan
1/3 cup fresh orange juice
6 dried figs, chopped
6 dried pitted dates, chopped
6 dried apricots, chopped
2 tablespoons raisins
1 cup packed fresh mint leaves, washed well, spun dry, and shredded fine

Steps:

  • Make marinade:
  • In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients.
  • Add shanks to marinade and toss to coat. Marinate shanks, covered and chilled, at least 8 hours or overnight.
  • Preheat oven to 325°F.
  • Transfer shanks with tongs to a plate. Pat shanks dry and season with salt and pepper. Pour marinade through a sieve set over a bowl and reserve vegetables, liquid, and bouquet garni separately. In kettle heat 2 tablespoons oil over moderate heat until hot but not smoking and brown shanks on all sides in batches, transferring to a plate. Add reserved vegetables to fat remaining in kettle and cook, stirring occasionally, 5 minutes. Add vegetables to shanks.
  • Add flour to kettle and cook over moderately low heat, stirring, 3 minutes, or until golden. Whisk in reserved marinade liquid and add reserved bouquet garni, shank mixture, and tomatoes. Bring mixture to a boil and simmer, uncovered, 20 minutes, or until liquid is reduced by half. Add water and braise mixture, covered, in middle of oven 2 hours, or until lamb is tender.
  • While shanks are braising, peel and core apples and cut into 1/8-inch-thick slices. In a large heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook apples, stirring, 2 minutes. Add orange juice and simmer, covered, 20 minutes. Keep apple mixture warm.
  • Arrange shanks around edge of a large platter and spoon apple mixture into center of platter. Keep shanks and apple mixture warm.
  • Bring braising liquid to a boil, skimming any fat that rises to surface, and discard bouquet garni. Add dried fruits and mint and simmer sauce 5 minutes, or until fruits are softened. Season sauce with salt and pepper and spoon over shanks. Serve any remaining sauce separately.

LAMB STEW WITH LEMON AND FIGS



Lamb Stew with Lemon and Figs image

Categories     Soup/Stew     Garlic     Lamb     Onion     Tomato     Stew     Yogurt     Lemon     Fig     Mint     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

1 1/2 cups plain whole-milk yogurt
3 tablespoons chopped fresh mint
1/2 cup warm water
1/4 teaspoon saffron threads, crumbled
1 2 1/2- to 3-pound boneless lamb shoulder, trimmed, cut into 1- to 1 1/2-inch cubes
2 tablespoons (or more) olive oil
2 onions (about 1 pound), thinly sliced
1 small lemon (preferably Meyer), ends trimmed, quartered lengthwise, thinly sliced crosswise
4 garlic cloves, minced
1 rounded teaspoon minced peeled fresh ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 14 1/2-ounce can diced tomatoes in juice
1 cup dried figs, stems trimmed, quartered lengthwise (about 4 ounces)
2 1/2 cups (or more) low-salt chicken broth
Crispy Noodle Cake

Steps:

  • Set strainer lined with double layer of cheesecloth over medium bowl. Place yogurt in strainer; cover and chill 3 to 5 hours to drain. Transfer yogurt to small bowl. Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.)
  • Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
  • Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to large bowl. Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat. Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add lemon, garlic, ginger, cinnamon, and cayenne. Stir 1 minute. Add saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, figs, and lamb with any juices to pot. Stir to coat. Add 2 1/2 cups broth.
  • Bring stew to boil. Reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours. Season to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill.)
  • Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; top each serving with dollop of minted yogurt. Place wedge of Crispy Noodle Cake alongside each and serve.

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