SPANISH-STYLE LAMB STEW
John Willoughby fell in love with pimentón, a smoky Spanish paprika, after a trip to La Vera, a region west of Madrid, first encountering it in a lamb stew. "The stew, rich with the slight gaminess of lamb, the tang of sherry and the smooth comfort of white beans, was brought to greatness by the subtle heat and almost mysterious smokiness of the pimentón," he wrote. He drew inspiration from the stew, making his own version at home and bringing this recipe to The Times in 2010.
Provided by John Willoughby
Categories dinner, easy, one pot, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.
- Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.
- Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.
Nutrition Facts : @context http, Calories 952, UnsaturatedFat 33 grams, Carbohydrate 41 grams, Fat 63 grams, Fiber 14 grams, Protein 51 grams, SaturatedFat 25 grams, Sodium 1583 milligrams, Sugar 8 grams
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
SPANISH LAMB STEW
Delicious, hearty stew. Also tasty with elk, deer, and (I assume) other similar meats. Adapted from "The Spice Cookbook" by Day and Stuckey 1964).
Provided by Da Huz
Categories One Dish Meal
Time 2h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the meat into 1/2 inch cubes. Coat in flour and brown in the shortening in a pre-heated dutch oven or large, thick-bottomed pot. Brown in batches if it doesn't all fit in one layer.
- Add the water, bay leaf, salt and pepper. Cover and simmer for 1 1/2 hours.
- Stir occasionally and check to make sure there's enough water. Depending on the amount of connective tissue in the meat the sauce will get very thick. Thick is good, but if it gets too thick it will burn at the bottom.
- Add onion, red peppers, and rice. Cover and simmer for 30 minutes.
- Continue occasionally stirring and checking the water.
- Add the tomatoes, peas, thyme, and vinegar. Cover and simmer for 10 minutes.
- Serve hot with some crusty bread.
Nutrition Facts : Calories 591.2, Fat 29.5, SaturatedFat 11, Cholesterol 120, Sodium 103.2, Carbohydrate 41.9, Fiber 4.6, Sugar 6.9, Protein 38.1
SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS
Do something different for a Sunday roast with this Spanish-style slow-cooked lamb and beans. It's so much more than the traditional meat and two veg
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 4h5m
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.
- Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
- Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.
Nutrition Facts : Calories 597 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1 milligram of sodium
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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