Greek Lamb And Spinach Stew Recipes

GREEK LAMB AND SPINACH STEW

Steps:

• Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3 1/2-qt or larger slow-cooker.
• Cover and cook on low 7 to 9 hours or until lamb is tender when pierced.
• Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.
• Cover and cook on high 15 minutes or until spinach wilts and mixture is hot.
• Stir in lemon zest; sprinkle with feta.

GREEK LAMB STEW

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.

GREEK LAMB & SPINACH STEW (SLOW COOKER)

Steps:

• Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3 1/2-quart or larger slow cooker.
• Cover and cook on low 7-9 hours until lamb is tender when pierced.
• Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.
• Cover and cook on high 15 minutes or until spinach wilts and mixture is hot. Stir in lemon zest; sprinkle with feta and serve.

GREEK LAMB AND SPINACH STEW

Steps:

• 1.) Mix Lamb pieces, tomatoes, onion, garlic, Greek Seasoning, salt and pepper in a 3 1/2 quart or larger slow-cooker. 2.) Cover and cook on low for 7 to 9 hours until lamb is tender when pierced. 3.) Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker. 4.) Cover and cook on high for 15 minutes or until spinach wilts and mixture is hot. Stir in lemon zest; sprinkle with feta cheese to taste.

LAMB STEW WITH SPINACH AND GARBANZO BEANS

Steps:

• Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion and carrots and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour.
• Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges.

SABZI (SPINACH AND LAMB STEW)

Steps:

• In a large Dutch oven or similar pot, heat 1/2 cup oil over medium-high. Add the onion, garlic and chile, and cook, stirring frequently, until golden brown, 8 to 10 minutes. Push the vegetables to one side and add the lamb to the other. Cook until lightly browned on all sides, 3 to 8 minutes total. Add 2 tablespoons kosher salt (or 1 tablespoon coarse kosher salt or fine salt) and 4 cups water, then stir and bring to a gentle boil, skimming any scum that rises to the surface. Cover, reduce heat to low and cook until the lamb is tender, 1 hour and 5 minutes to 2 hours.
• Meanwhile, in a kettle or a small saucepan, bring 1/2 cup water to a boil, and keep at a simmer.
• In a very large skillet with a lid, heat the remaining 1/2 cup oil over medium. Add the cilantro and garlic chives, and fry, stirring occasionally, to bring out all the flavors, about 5 minutes. Transfer the mixture to a small bowl.
• Place the same skillet over medium-high heat (no need to wash), add the chopped spinach and the just-boiled water, and cover partially. Cook, stirring occasionally, until all the liquid is gone, about 20 minutes.
• Add the lamb, 1 cup of its cooking liquid (any remaining broth can be refrigerated or frozen for another use) and the cilantro mixture to the spinach. Stir to combine well, then reduce the heat to low and simmer, uncovered, until all the flavors mingle, about 15 minutes. Taste, season with salt if desired and serve with challaw.