LAMB AND WINTER VEGETABLE STEW
A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb.
Provided by BJSCHADE
Categories Soups, Stews and Chili Recipes Stews
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
- Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
- In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
- Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 16.2 g, Cholesterol 33.1 mg, Fat 8.9 g, Fiber 2.6 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 321.5 mg, Sugar 3.3 g
GREEK LAMB STEW
Reminds me of a dish I used to eat at an inexpensive Greek restaurant in "Hell's Kitchen" 30+ years ago (only I think that was braised rather than stewed). I served it over rice (the original recipe suggested either that or orzo). Great flavors! From allrecipes.com
Provided by lecole54
Categories Stew
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
- Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
- Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.
Nutrition Facts : Calories 184.7, Fat 7.5, SaturatedFat 1.1, Sodium 578.2, Carbohydrate 23.5, Fiber 7, Sugar 12.6, Protein 5.1
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
SPOILED SHEEPDOG LAMB STEW
We have new neighbours who moved in recently. Their dog is supposedly an English sheepdog - I say "supposedly" because he strikes me as a bit of a wimp and I don't think he could chase a sheep if his life depended on it! In any case, his humans apparently cook this stuff for their "precious" little doggie all the time and, though I say so myself, it's pretty darned good. The number of servings in this recipe may vary in direct proportion to your belly size.
Provided by Fido
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the rice in a rice cooker and add 6 cups of boiling water and cook.
- Slowly cook the diced onion with the garlic and lamb.
- Add the broccoli and carrots for a few minutes.
- When everything is cooked, mix everything together (again, do NOT use your paws - you might easily burn them) and stir in the olive oil.
- At serving time, top with avocado and slap on a fried or poached egg.
Nutrition Facts : Calories 904, Fat 28.1, SaturatedFat 8, Cholesterol 271.5, Sodium 145.9, Carbohydrate 125.5, Fiber 5.6, Sugar 3.1, Protein 33.6
JELLO YOGURT
Never send DH to buy yogurt - - you'll get plain yogurt every time, and then the little ones say, "But Mommy, it's yucky!" In a pinch, what could I do, but make my own flavored yogurt & it is a hit!
Provided by Krsi Sue
Categories Gelatin
Time 2m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 2
Steps:
- Sprinkle your favorite flavor jello into the yogurt.
- Mix.
- Repeat until you reach the intensity of flavor you prefer.
- Top with Non-Pareils or other sprinkles and serve.
LAMB STEW
My grandmother used to make this stew as a special Sunday meal. It's an unforgettable treat from Ireland. -Vickie Desourdy, Washington, North Carolina
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings (2.50 quarts).
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, brown lamb in butter and oil in batches. Remove and keep warm. In the same pan, saute carrots and onions in drippings until crisp-tender. Add garlic; cook 1 minute. Gradually add broth and beer. Stir in lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper., Cover and bake 1-1/2 to 2 hours or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme and rosemary. Stir in cream; heat through. Freeze option: Place individual portions of stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 311 calories, Fat 12g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 829mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
SHEPHERD'S LAMB STEW
This is my idea of comfort food. The recipe came from my sister, and we eat it often. She told me it was made so the shepherds could smell it cooking, and find their way home after dark.
Provided by JustJanS
Categories Stew
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place lamb, tomatoes, onion, rosemary, sage and salt and pepper in an ovenproof dish.
- Add the garlic, potatoes, oil, wine and stock to dish and cook covered at 190 degrees F for about 1 hour.
- Pour off the cooking juices into a pan and reduce them over a high heat on the stove-top until a sauce like consistency is achieved.
- Return sauce to the lamb.
- Sprinkle over the crumb/parmesan mix.
- Return to the oven to brown (about 10 minutes).
- Serve sprinkled with plenty of fresh parsley.
Nutrition Facts : Calories 1248, Fat 48.9, SaturatedFat 16, Cholesterol 146.7, Sodium 487.9, Carbohydrate 135.3, Fiber 16.7, Sugar 9.5, Protein 57.6
GOTU KOLA SALAD
I'm posting this recipe because I have too much gotu kola or swamp pennywort and I need some recipes to get rid of it! Gotu kola is supposedly good if you have arthritis.
Provided by Missy Wombat
Categories < 15 Mins
Time 10m
Yield 1 salad
Number Of Ingredients 7
Steps:
- Wash well and strip leaves from stems.
- Shred finely with a sharp knife.
- Combine with other ingredients and serve immediately.
- The flavour is slightly sour, slightly bitter.
Nutrition Facts : Calories 546.3, Fat 48.5, SaturatedFat 42.9, Sodium 35, Carbohydrate 29.9, Fiber 12.2, Sugar 7.6, Protein 6.7
SAAG GOSH (INDIAN LAMB STEW)
This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle". DH and I love Indian food but have never cooked it ourselves. It sounded simple enough for someone who has never tried their hand in it--and not to mention delicious. The recipe calls for lamb, but I might also try using chicken dark meat. I have not cooked this yet.
Provided by MarthaStewartWanabe
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat water and onion in a medium nonstick skillet over medium-high heat. Sauté onions for five minutes.
- Add garlic and sauté for another minute. Add another tablespoon of water if the skillet becomes too dry.
- Add meat and brown on all sides for about one minute.
- Add tomato, spinach and spices. Cover and cook for five minutes.
- Remove lid. Cook for another five minutes, uncovered.
- Stir in butter until melted and salt and pepper to taste.
- Serve over rice.
Nutrition Facts : Calories 281.9, Fat 15.9, SaturatedFat 7.2, Cholesterol 70.1, Sodium 429, Carbohydrate 16.6, Fiber 4.3, Sugar 6.2, Protein 20.1
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