Red Chile Lamb Stew Recipes

SPRING LAMB STEW

Steps:

• Preheat the oven to 300 degrees F.
• Generously sprinkle the leg of lamb with salt and pepper.
• Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
• Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
• Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.

LAMB AND RED WINE STEW

Steps:

• Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
• Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.

LAMB STEW WITH CHILES: CHILINDRON

Steps:

• Soak dried chiles in hot water for 5 minutes.
• In a large saucepot heat oil and brown lamb on all sides. Remove from pan. Add onions and garlic and ham and saute until soft. Add rehydrated and del pequillo chiles and deglaze with all 3 wines. Bring to a boil, and then simmer until reduced by half. Add lamb back in with tomatoes, bay leaf and rosemary. Simmer for 3 hours.

LAMB IN RED CHILE STEW

Steps:

• 1. Wipe chiles with damp paper towels. Cut open and discard stems, seeds and veins. Cut the chiles into pieces and put in a small saucepan with 1 1/2 cups hot tap water. Bring to a boil, then cover and soak off heat 20 minutes. Put the chiles and the soaking water into a blender and blend as smooth as possible. Strain, pressing the purée to get all the pulp through a strainer into a bowl. Discard the residue. Set the purée aside. 2. Heat the oil in a 3- to 4-quart saucepan over medium heat and cook the onion until it starts to brown, 3 to 4 minutes. Add the garlic and cook 1 minute. Dust the meat with flour and add to the pan. Cook, stirring, until the meat is no longer pink outside, about 3 minutes. 3. Add the salt, the chile purée and all of the remaining ingredients. Stir to mix. Bring to a boil, then reduce the heat to low, partially cover with the lid askew and simmer, stirring frequently, until the meat is very tender, about 1 hour. Serve with finely chopped green onion on top and lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LAMB STEW WITH CIPOLLINE ONIONS AND POTATOES

Steps:

• Heat the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour.
• Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Add the onions, potatoes, and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper.

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 STEW WITH RED WINE AND MUSHROOMS

Steps:

• Preheat the oven to 350˚F.
• Season the lamb with 1 teaspoon of the oregano and the garlic powder, salt, and pepper.
• Heat 2 tablespoons of the olive oil in a large Dutch oven or a heavy pot with a tight-fitting lid over medium-high heat. Brown the lamb in two batches until deeply browned on two sides (about 4 minutes per side). Remove the browned lamb to a large bowl.
• Reduce the heat to medium heat. Add the remaining 2 tablespoons olive oil to the pot, along with the mushrooms and onions. Cover and cook for 3 minutes, stirring occasionally. Remove the onions from the pot and set aside. Add the remaining 1 tablespoon oregano, the garlic, and 1 tablespoon of the rosemary. Cook and stir for about 1 minute, being careful not to brown the garlic. Add the soy sauce, wine, and chicken stock. Stir to deglaze the bottom of the pot. Increase the heat to high, bring to a boil, and return the lamb and any accumulated juices to the pot. Remove the pot from the heat, cover with a tight-fitting lid, and place in the oven.
• Bake for 1 hour, and then stir. Bake for an additional 45 minutes, remove from the oven, and test the lamb for tenderness by prodding it with a fork. If it is not tender, return it to the oven for 15 to 30 minutes. When the lamb is tender, add the reserved onions. Cover and return the pot to the oven and bake for 15 minutes.
• Before serving, stir in the remaining 1 teaspoon rosemary. Serve hot.
• The stew can be refrigerated for 5 days or frozen for up to 3 months. Reheat in a covered saucepan over medium heat.

RED CHILE LAMB STEW

Steps:

• In a large saucepan or dutch oven heat oil and add lamb over medium heat. Cover and brown meat, stirring occassionally. When brown remove from heat and let cool for several minutes.
• Slowly add 4 cups water and bay leaves. Return to heat and let simmer over low heat.
• Meanwhile in a cast iron skillet roast rinsed chiles for a few minutes. Remove and place in a stainless stell bowl or small pan.
• Add one cup of broth from the simmering lamb. Let soak until soft (10-15 minutes).
• Poke tomatoes once near the stems and place in cast iron skillet (use the same one used for chiles) and char them lightly by rolling them on their sides. Remove from heat and let cool before cutting out the stems.
• Using a blender, puree the chiles with broth, tomatoes, onion, garlic and spices. When pureed add mixture and potatoes to simmering lamb.
• Continuing cooking until potatoes are soft about 30-45 minutes.