ASPARAGUS AND LAMB STEW
We just loved this recipe - solid in every way. Our preference has been to dice the veggies before cooking, but it's terrific either way!
Provided by Laura Esmaili
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Heat olive oil in dutch oven med heat, saute onion until lightly brown, add turmeric, cumin,lemon, beef buillon and Cubed Lamb.Saute for 10 minutes and ad tomato paste. Add 2 cups hot water cook on medium heat for 40 minutes. Add small tomatoes and Asparagus for 5 minutes.
- 2. Cook Rice: Boil in salt water for 15 minutes and rinse in a colander with cold water. Steam in same cooking pot. Put 3 table spoons of olive oil in the pan and return the rice to the pan. cover for 20 minutes on med heat.
- 3. Place Rice on a searving dish. Pour Asparagus and Lamb stew over Rice. Serve With Pickles any kind that you prefer, extra juice from stew, Enjoy!!!
- 4. Sorry!!!! Knorr is the correct spelling for the beef cubes!!! 1 and 1/2 lbs of cubed Lamb Meat!!! You can also try it with 1 and 1/2 lbs of cubed Beef or Chicken!!!! The rice is rinse the rice in a strainer under cold water, Put the olive oil in the pan and pour the rice in the pan, cover with a thin towel or paper towel, put the lid tightly on the pot!!! Put the heat on med low for 20 Minutes. This will steam the rice!!!
SPRING LAMB STEW
Steps:
- Melt butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and sauté until brown, about 5 minutes. Add flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves and thyme and stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer until lamb and vegetables are almost tender, about 1 hour.
- Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer. Add parsley. Season stew to taste with salt and pepper.
LAMB AND ASPARAGUS STEW
This Middle Eastern stew can make for some great comfort food. It only takes about half an hour to cook, and it's dead easy. This recipe is mostly Iranian in origin; the Iranians use okra instead of asparagus, but asparagus is much easier to find. If you can get a hold of some fresh okra, then it's easy to substitute.
Provided by antifreez
Categories Stew
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a saucepan over medium-high heat. Stir in the onions, and cook for 2 minutes, stirring constantly. Add the lamb, salt, pepper, and turmeric; cook and stir until the lamb is no longer pink on the outside, about 3 minutes. Stir in the tomato paste, water, and garlic. Bring to a simmer, then reduce the heat to medium-low, cover, and simmer until the lamb is tender, about 25 minutes.
- Once the lamb is tender, stir in the asparagus, and continue cooking until the asparagus is tender, about 3 minutes.
Nutrition Facts : Calories 503.5 calories, Carbohydrate 30.5 g, Cholesterol 64.3 mg, Fat 33.5 g, Fiber 9.2 g, Protein 25.6 g, SaturatedFat 8.5 g, Sodium 979.8 mg, Sugar 14.3 g
EASY LAMB STEW
Let the oven do the work with this easy and flavourful lamb stew. The amounts are easily doubled, so you can freeze half to enjoy another day
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 631 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 48 grams protein, Sodium 0.4 milligram of sodium
LAMB WITH ASPARAGUS AND POTATOES
Here's a meal elegant enough for any special occasion -- but don't wait for one to try it. Yukon Golds are the best spuds to use because they hold their shape as they roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 3h
Number Of Ingredients 8
Steps:
- In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season lamb with salt and pepper. Place in a large resealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
- Preheat oven to 450 degrees F. (If lamb was marinated overnight, remove from refrigerator 1 hour before cooking.) Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer to a roasting pan, and roast 20 minutes.
- Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast 15 minutes. Reduce oven temperature to 300 degrees F, and cook 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (an instant-read thermometer should read 130 degrees F when inserted in thickest part of lamb), about 20 minutes more.
- Tent lamb with foil, and let rest 20 minutes before carving and serving. If necessary to fully cook vegetables, return them to oven while meat is resting.
LAMB AND ASPARAGUS STEW
This Middle Eastern stew can make for some great comfort food. It only takes about half an hour to cook, and it's dead easy. This recipe is mostly Iranian in origin; the Iranians use okra instead of asparagus, but asparagus is much easier to find. If you can get a hold of some fresh okra, then it's easy to substitute.
Provided by antifreez
Categories Stew
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a saucepan over medium-high heat. Stir in the onions, and cook for 2 minutes, stirring constantly. Add the lamb, salt, pepper, and turmeric; cook and stir until the lamb is no longer pink on the outside, about 3 minutes. Stir in the tomato paste, water, and garlic. Bring to a simmer, then reduce the heat to medium-low, cover, and simmer until the lamb is tender, about 25 minutes.
- Once the lamb is tender, stir in the asparagus, and continue cooking until the asparagus is tender, about 3 minutes.
Nutrition Facts : Calories 503.5 calories, Carbohydrate 30.5 g, Cholesterol 64.3 mg, Fat 33.5 g, Fiber 9.2 g, Protein 25.6 g, SaturatedFat 8.5 g, Sodium 979.8 mg, Sugar 14.3 g
More about "lamb and asparagus stew recipes"
LAMB STEW RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (427)Total Time 2 hrs 40 minsCategory Main Course, SoupCalories 481 per serving
- In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
- While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
- Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
- Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**
SPRING LAMB STEW WITH ASPARAGUS AND PEAS | WILLIAMS …
From williams-sonoma.com
Servings 4-6Total Time 2 hrs 50 mins
BEST LAMB STEW RECIPE - HOW TO MAKE LAMB STEW - DELISH
From delish.com
NIGEL SLATER’S ASPARAGUS RECIPES | FOOD | THE GUARDIAN
From theguardian.com
SLOW COOKED IRISH LAMB STEW - SIMPLY DELICIOUS
From simply-delicious-food.com
RECIPE: LAMB BOURGUIGNON — THE CLASSIC STEW, MADE WITH …
From timescolonist.com
Author Eric Akis
10-MINUTE LAMB AND ASPARAGUS STIR-FRY RECIPE | BON …
From bonappetit.com
4.9/5 (12)Servings 3-4
LAMB AND ASPARAGUS STEW - REVIEW BY DAISY - ALLRECIPES.COM
From allrecipes.com
NIGEL SLATER'S LAMB WITH ASPARAGUS, AND MUSSELS WITH CHORIZO …
From theguardian.com
WHAT TO COOK IN APRIL: ASPARAGUS AND LAMB - CBC.CA
From cbc.ca
NIGEL SLATER'S LAMB WITH ASPARAGUS RECIPE - THE TELEGRAPH
From telegraph.co.uk
RECIPES FOR RAMADAN: BEYZA KOCA’S ALI NAZIK (TURKISH LAMB WITH …
From theguardian.com
MAKE SLOW-COOKER GUINNESS BEEF STEW WITH THIS EASY RECIPE
From tasteofhome.com
ALLRECIPES
LAMB AND ASPARAGUS STEW - REVIEW BY CAGIRL
From allrecipes.com
LAMB STEW - ALLRECIPES
From allrecipes.com
CRUNCHY PANKO AND BLACK SESAME CRUSTED FISH FILETS WITH ASPARAGUS …
From more.ctv.ca
LAMB AND FENNEL STEW WITH EASY YOGHURT-HERB DUMPLINGS RECIPE
From bhg.com.au
LAMB STEW RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
PORK AND GREEN CHILE STEW RECIPE - LOS ANGELES TIMES
From latimes.com
INSTANT POT LAMB STEW WITH SPRING VEGETABLES RECIPE - SIMPLY …
From simplyrecipes.com
You'll also love