LAMB AND RED WINE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 16
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.
MIDDLE EASTERN LAMB STEW
A tasty, easy middle eastern lamb stew . I do this in the slow cooker so it's all ready for when I get back from work.
Provided by HarryBliss
Time 6h5m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Set up your slow cooker.
- Slice the white onion thinly. Slice the mushrooms into quarters. Slice the cherry tomatoes, aubergines and apricots in half.
- Add all ingredients into the slow cooker and cook on the low setting for 6-8 hours.
- Serve with cooked couscous (see packet instructions). I stir through some chopped parsley into the couscous.
MIDDLE EASTERN LAMB AND BEAN STEW
Make and share this Middle Eastern Lamb and Bean Stew recipe from Food.com.
Provided by Virginia Cherry Blo
Categories Southwest Asia (middle East)
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large saucepan over medium-high heat. Add lamb shank and brown on all sides. Transfer lamb to slow cooker. Add broth, garlic, and peppercorns. Cover; cook on HIGH 2 hours.
- Add bacon to same skillet. Cook until crisp. Remove bacon to paper towels; crumble. Add 1/2 stew meat to skillet; brown on all sides. Transfer meat to slow cooker. Brown remaining 1/2 stew meat with onion, adding additional oil if needed. Transfer mixture to slow cooker. Add beans, carrots, and celery. Cover; cook on LOW 2 hours.
- Transfer lamb shank to cutting board 30 minutes before serving. Remove meat; return to slow cooker. Discard bone. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat. Stir in cornstarch mixture. Cook, UNCOVERED, 30 minutes or until thickened. Season with salt and pepper. Garnish with chopped fresh herbs.
Nutrition Facts : Calories 1067.1, Fat 39.8, SaturatedFat 12.8, Cholesterol 308, Sodium 1651.6, Carbohydrate 57.2, Fiber 13.3, Sugar 7.1, Protein 113.1
LEBANESE LAMB AND BEAN STEW
Steps:
- Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
- Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
- *A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).
MIDDLE EASTERN FAVA BEAN STEW
This recipe is just Scrumptous, I found it searching on line. I start the recipe on the stove top and then throw it into a Crock Pot on low for 8 hours. A few extra steps but well worth the extra work. Food.com is not letting add the Fava Beans as a canned ingredient, so here it is 2 14.5 ounce cans Fava Beans. Great over steamed Quinoa.I also use jarred Harissa, but will post with a Harissa Paste recipe.
Provided by mandabears
Categories Beans
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Pour 2 tablespoons olive oil into a large pot.
- Add onions and garlic.
- Cook slowly over low heat until onions are transparent about 10 minutes.
- Push onions and garlic to the side and add anchovies to the pot.
- Cook anchovies until they soften, mashing them as they soften.
- Add in to the onion/garlic mixture.
- Add butternut squash, carrots, bell pepper, frozen peas and a pinch of salt.
- Stir and cook over medium heat for about 5 minutes.
- Pour in the stock.
- Bring to a simmer and cook for 1 minute.
- Stir in the drained FAVA beans, diced tomatoes, drained, tomato paste, bay leaf and Harissa paste.
- Add brown sugar and pomegranate molasses.
- Stir and bring back to a simmer.
- Reduce heat to low and cook uncovered for 1 1/2 hours or pour into crockpot and cook on low for 6-8 hours.
Nutrition Facts : Calories 262.9, Fat 5.5, SaturatedFat 0.8, Sodium 148.4, Carbohydrate 43.4, Fiber 11.5, Sugar 10.7, Protein 13.1
MIDDLE EASTERN LAMB STEW
Make and share this Middle Eastern Lamb Stew recipe from Food.com.
Provided by Parsley
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in medium stockpot, saute scallions & parsley until parsley turns dark green and fragrant.
- Add the cubed lamb & saute until lamb is just lightly browned.
- Add broth, lemon juice and coriander. Stir well, reduce heat and cover & simmer about 1 hr 15 minutes.
- Stir in the kidney beans, salt & pepper. Cover and simmer just until heated through.
- Serve over rice, if desired.
Nutrition Facts : Calories 519.3, Fat 17.1, SaturatedFat 8, Cholesterol 106.2, Sodium 923.6, Carbohydrate 41.5, Fiber 13.3, Sugar 2.2, Protein 49.9
LUBEE (LEBANESE GREEN BEANS AND LAMB)
Make and share this Lubee (Lebanese Green Beans and Lamb) recipe from Food.com.
Provided by Outta Here
Categories Lamb/Sheep
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in frying pan over medium-high heat. Add lamb and onions and cook until lamb begins to brown and onion begins to turn translucent.
- Stir in garlic, cinnamon, salt and pepper. Reduce heat to low.
- Stir in green beans. Add tomatoes, tomato sauce and water. Cover pan and cook over low heat about 1 hour, or until lamb is tender.
- Serve over cooked rice.
Nutrition Facts : Calories 449.2, Fat 20, SaturatedFat 7.9, Cholesterol 137.7, Sodium 982.8, Carbohydrate 26, Fiber 8.9, Sugar 13.7, Protein 44.4
MIDDLE EASTERN LAMB STEW
I got this recipe from a friend. It's got a great blend of flavors! Tastes great with rice or cous-cous.
Provided by Shelly K
Categories Stew
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Brown the lamb in oil and remove from pan.
- Sauté the onion, shallot (if using), and celery until soft and starting to brown.
- Add the wine, browned meat, carrots, sweet potatoes, and the cinnamon stick.
- Bring to a simmer, adding water if necessary.
- After about 20 minutes, remove the cinnamon stick and add spices, bay leaves, and if using, the almonds and cherries.
- Simmer until meat is tender and sweet potatoes are soft.
Nutrition Facts : Calories 290.5, Fat 11.6, SaturatedFat 4.7, Cholesterol 60, Sodium 222.8, Carbohydrate 25.6, Fiber 5.4, Sugar 9.3, Protein 18.5
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- Add the lamb stew meat and saute for a few minutes, stirring and turning the meat periodically, till the meat is browned on all sides. Scrape up the brown bits from the bottom and sides of the pan as you cook. If you've chosen a fattier cut of lamb, you might find yourself with a lot of excess fat at the bottom of the pan. If you'd like, you can drain the fat from the meat through a mesh strainer at this point, then return any meat, onions and brown bits back to the pan before proceeding.
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