Stewed Lamb Recipes

STEWED LAMB

Steps:

• Salt the lamb steaks and dust them with the flour. Fry in the oil in two batches, for about 10 mins each, in a large pan with a lid, until they are a little golden on both sides. Set aside. Tip the leftover oil into a small bowl and save for the potatoes.
• Next, crush the garlic and parsley using a pestle and mortar, then stir in the wine. Add it all to the pan and wait about 1 min until bubbles appear on the surface. Pour in 150ml water and wait until bubbles appear again. Now return the steaks, cover and let it all simmer over a low heat for 45-50 mins or until tender.
• With 30 mins to go, fry the potatoes in a separate pan in the leftover oil for 5 mins or until golden. Sit them on kitchen paper to absorb any excess oil, then add them to the lamb for the remaining cooking time. Once the lamb and potatoes are tender, add the peas and simmer for 5 mins before serving.

TRADITIONAL LAMB STEW

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.

EASY LAMB STEW

Steps:

• Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
• Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.