Lambbellpepperandfetastew Recipes

Steps:

• Fry the lamb and onion in a non stick skillet until the lamb is lightly colored.
• Add nuts, raisins, spices, mix well and saute 1 minute, season with salt & pepper.
• Stuff the peppers, set into a lightly greased baking dish.
• Cover with foil.
• Bake in 375F oven for 30 minutes.
• Sprinkle on the lemon juice , not too much.
• Serve hot or at room temperature.

Steps:

• Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.
• Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.
• Using the pan in which you've just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.
• Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.
• Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken broth and bring to a simmer.
• Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.
• When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.
• Check the lamb seasoning before serving.
• Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.

Steps:

• Heat broiler, if using.
• Cut the whole onion into julienne strips, and saute in hot oil in nonstick pan.
• Mince garlic, and add to onion.
• Wash, trim, seed and julienne the bell peppers, and add to onions.
• Wash, trim, seed and mince the jalapeno, and add to vegetables.
• Wash, dry and trim the lamb, and cut into inch-wide slices about one-quarter inch thick. Prepare stove-top grill if using. Grill or broil lamb until pink, about 5 minutes.
• Drain and rinse the beans. Stir into vegetables with salt and pepper, and cook a couple of minutes.
• Wash, dry and chop cilantro. Arrange vegetables on plate and top with strips of lamb. Sprinkle with cilantro, and serve with bread.

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• Place bell pepper in a colander; drain pasta over bell pepper.
• Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently. Serve immediately.

Steps:

• Heat oil in pan, and add lamb. Cook until lightly browned, then remove from heat.
• In a bowl, combine lamb, sauce, and fetta.
• From each pastry sheet, cut 2 tops and two bottoms, and line 12 lightly greased pie tins with the larger rounds of pastry, and brush the edges lightly with milk.
• Divide the mixture evenly between each pie, and put top sheet of pastry on, pressing the edges to seal.
• Brush pies with milk, and bake at 200C for 20 minutes, or until pastry is golden and flakey.

Steps:

• Cut lamb into 32 pieces, each about 1 1/4 inches. In a large heavy-duty plastic sealable bag combine lamb and 3/4 cup marinade and seal bag, pressing out excess air. Marinate lamb, chilled, 1 day.
• Cut bell peppers into thirty-two 2- by 1 1/2-inch pieces and blanch in a large saucepan of boiling water 30 seconds. Drain peppers in a colander and, while still hot, in a bowl stir together with 1/4 cup marinade. Marinate peppers, covered and chilled, 1 day.
• Prepare grill. Soak skewers in warm water 30 minutes.
• Drain lamb, discarding marinade. In a sieve set over a bowl drain peppers and reserve marinade for basting. Thread 4 pepper pieces and 4 lamb pieces, alternating pepper with lamb, onto each skewer. Kebabs may be assembled 1 hour ahead and chilled, covered.
• Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, about 12 minutes total for medium-rare meat. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 4 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.

Steps:

• In a large pot heat oil. Add lamb and add salt and pepper. Brown meat on all sides. Remove and set aside.
• In pot, over medium heat, add garlic and onion. Sautee about 5 minutes.
• In pot with onion mixture add meat, tomatoes, broth and tomato paste. Stir well.
• Bring to boil. Reduce heat to low and cover. Simmer for 1 hour 15minutes. Stir every 20minutes or so.
• Add bell peppers and garbanzo beans. Cover and simmer for 15minutes.
• Serve in bowls topped with feta cheese.

Steps:

• Preheat the oven to 350 degrees.
• Remove the stems from the peppers with a paring knife. Remove the seeds, leaving the vegetables whole. Set aside.
• Place the couscous in a very fine mesh strainer and rinse with cold running water. Rub the couscous between your hands to separate the grains. Spread the couscous in a shallow pan and let it rest for 15 minutes until plumped. Run your fingers through it to keep it from being clumpy.
• Place one cup of the broth, the salt and turmeric in a pot and bring to a boil. Add the couscous and stir. Strain off excess liquid, if any, reserve and return the couscous to the shallow pan to cool quickly.
• Meanwhile, in a small saute pan, heat one tablespoon of the olive oil over medium heat. Add the garlic and brown slightly. Add the ground lamb and pepper and stir over high heat until the meat is slightly undercooked, about two to three minutes. Remove from the heat and let cool.
• In a mixing bowl, combine the couscous, lamb, chopped mint and egg and mix well. Taste the mixture and add salt and pepper if desired. Stuff the mixture tightly into the peppers, being careful not to break them.
• Lightly coat a medium-sized skillet with four tablespoons of olive oil. Place over a high flame and add the peppers. Cook until slightly browned. Measure the reserved broth and, if necessary, add more broth to bring the total to one cup. Add this to the peppers. Cover and finish cooking in a preheated oven for 20 minutes, or until the peppers are tender.
• Serve hot, cold or at room temperature.