Simmering Sunday Lamb Stew Recipes

TURKISH LAMB STEW

Steps:

• In a soup pot or Dutch oven, saute the lam over medium-high heat until brown. Add the onions, carrot, garlic, tomatoes, broth, cinnamon, alt, and pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for 40-50 minutes. Add the green beans and rice and simmer for 25 minutes, or until the rice is tender.

SWISS LAMB STEW

Steps:

• Cut lamb meat into 30gr cubes.
• Pan-fry lamb over high heat for 2 minutes.
• Add beef stock (or buillion), white wine and seasoning.
• Cover and simmer for 40 minutes.
• Add turnips and pearl onions and simmer until tender, about 5 minutes.
• Add cornstarch (diluted with a little water) to thicken the sauce.
• Add about a pinch of saffron, then the cream, then adjust seasoning (salt and pepper) to taste.
• Garnish with chopped parsley.

LAMB STEW

Steps:

• Preheat the oven to 350°F.
• Trim any fat from meat and cut into large cubes.
• Season the flour with salt and pepper and dredge lamb in flour, shaking off excess.
• Heat the oil in a large flameproof casserole and brown the lamb on all sides, adding a little more oil, if necessary.
• Remove with a slotted spoon and drain.
• Add the onions and garlic to the pan and cook for 3-4 minutes or until softened, stirring, frequently.
• Stir in the cinnamon sticks, bell pepper, ginger, and barley; cook over medium heat about 2 minutes.
• Add any remaining flour to the pan and cook 1 minute.
• Stir in the stock and the Worcestershire, grated orange rind, and 3 tbsp of the orange juice; season with salt and pepper and bring to a boil, stirring.
• Return the meat to the pan along with the potatoes and the rutabaga; cover tightly and bake in the oven for 1 hour and 20 minutes or until the meat and vegetables get tender.
• Check the seasoning before serving, and adjust if necessary.

IRISH LAMB STEW

Steps:

• Preheat the oven to 425 degrees F.
• Dry the lamb with paper towels and sprinkle it generously with salt and pepper. In a 5-inch-deep Dutch oven or other large ovenproof pot with a lid, heat the vegetable oil over medium-high heat until very hot but not smoking. Add the lamb in a single layer, in batches if necessary to avoid crowding, and brown well on all sides, about 15 minutes total; as the pieces are nicely browned, transfer them to a bowl.
• Add the butter to the pot and melt over medium-high heat. Add the onions and cook, stirring occasionally, until translucent, 7 to 9 minutes. Add the garlic and cook, stirring, for 1 minute more.
• Return the meat to the pot and add the beer. The liquid should cover the other ingredients; if it does not, add more beer.) Bring to a simmer, stirring to dissolve any brown crusty stuff in the bottom of the pan. Skim any film from the surface of the liquid, then cover, reduce the heat to low, and simmer gently until the lamb is tender, 1 1/2 to 2 hours.
• While the stew is cooking, roast the vegetables: In a medium bowl, toss 1 tablespoon of the olive oil with the potatoes and salt and pepper to taste. Spread the potatoes on a baking sheet and roast, stirring frequently, until golden brown and tender, about 25 minutes. Do the same with the carrots and parsnips, tossing them with the remaining 2 tablespoons oil, spreading on one baking sheet, and roasting for about 17 minutes. Check for doneness by tasting the vegetables; they should be slightly underdone. Remove from the oven.
• When the meat is tender, add the vegetables to the stew and simmer together for about 10 minutes more. Season with salt and pepper and serve.