Lamb Stew With Chili Sauce Recipes

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.

Steps:

• tear the dried chiles into large pieces and soak in hot water for 30 min,then transfer the contents into a blender,add garlic and spices,process until smooth.
• heat the oil in a large sauce pan and stir fry lamb cubes over high heat until browned.
• cover the lamb with a layer of potato slices,season with salt,cook covered over medium heat for 10 minute.
• pour over the chili mixture and mix well,simmer covered over low heat for 1 hr or until meat and potatoes are tender.
• garnish with red pepper strips and fresh oregano,serve with a rice dish.

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.

Steps:

• Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.
• Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.
• Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.

Steps:

• Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot. Bring to boil over medium-high heat, skimming off foam. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Strain broth into medium saucepan. Boil until reduced to 21/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
• Melt butter in medium saucepan over medium heat. Add flour and whisk 1 minute. Whisk in 2 1/3 cups reduced broth. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill. Simmer 3 minutes to blend flavors. Stir in cream and lamb and simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to serving bowl.

Steps:

• In a Dutch oven, brown lamb in 1 tablespoon oil. Remove and set aside., In the same pan, saute onion and pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, broth, oregano, chili powder, brown sugar, Worcestershire sauce, cumin and fennel. Return lamb to the pan., Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until lamb is tender. Garnish each serving with green onions, tomatoes and corn chips if desired.