Lamb And Kale Stew Recipes

SCOTCH BROTH WITH KALE

Steps:

• Season meat generously with salt and pepper and let rest for at least 20 minutes.
• In a medium pot, combine meat, 2 teaspoons salt, 1/2 teaspoon pepper, potato, carrots, turnips, leek, barley and celery. Drop in thyme and bay leaf. Add 2 1/2 quarts water and bring to a boil.
• Reduce heat and simmer gently, turning lamb pieces occasionally and skimming any foam that rises to the surface, until meat is tender and beginning to fall apart, about 2 hours. (If the water level threatens to fall below the meat during simmering, partially cover the pot, or add a little more water.) Stir in kale and continue to cook for another 15 minutes, until lamb is truly spoon tender and kale is soft. Discard thyme bouquet and bay leaf. Taste and add more salt if needed. Ladle into bowls and sprinkle with parsley and a drizzle of vinegar or lemon juice.

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.

LAMB AND KALE STEW

Steps:

• Rinse and pat dry lamb, allow lamb to come to room temperature Then brown the lamb in oil, in batches. (A nice steel pot would probably produce better meat brownings). Remove meat to the side.
• Pour out the oil but keep the brownings.
• Release the brownings with some tomato paste and a 28 0z can of whole tomatoes, stirring, and chopping up the tomatoes.
• Add meat back in, and stew or 1.5 hrs, with salt, pepper, and garlic, per your taste. Add water to just cover, if needed. (I offset the water with more tomato paste).
• Add red potatoes, chopped onions, chopped kale, rosemary, and carrots.
• More water, if needed. (You're looking to keep just covered, or just shy of covered).
• Stew until both carrots and potatoes are tender but not mushy. Carrots can be a bit more firm than the potatoes. I like it that way.