LAMB STEW WITH SPRING VEGETABLES
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
HERB-ROASTED LAMB
Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.
Provided by Ina Garten
Categories main-dish
Time 2h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
- Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
- Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.
RAS EL HANOUT MARINATED LAMB SHAWARMA WITH RED PEPPER-WALNUT TAHINI SAUCE
Steps:
- For the ras el hanout marinade and lamb: Combine the canola oil, vinegar, cardamom, coriander, ginger, cinnamon, nutmeg, allspice, cloves, saffron, garlic, onions, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender and blend until smooth.
- Place the lamb in a dish large enough to hold the lamb and the marinade. Pour the marinade over and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
- For the red pepper-walnut tahini sauce: Combine the walnuts, tahini, yogurt, vinegar, cumin, cayenne, bell peppers and some salt and pepper in a food processor and process until smooth.
- Remove the lamb from the refrigerator 30 minutes before grilling, and let sit at room temperature.
- Heat a charcoal grill for indirect heat.
- Remove the lamb from the marinade and pat dry. Sprinkle on both sides with salt and pepper. Grill until charred on both sides and cooked to medium (140 degrees F on an instant-read thermometer), about 30 minutes. Remove from the grill and let rest for 15 minutes.
- Slice into paper-thin slices across the grain. Place several slices of the meat in each pita and drizzle with the red pepper sauce.
RAS EL HANOUT
There are as many different recipes for this as there are Moroccan cooks; this is the blend I learned in culinary school and it's darn tasty. This recipe assumes you are using all pre- ground spices, but it's even better if you start with whole spices, toast them, and grind yourself.
Provided by IngridH
Categories Moroccan
Time 5m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients and mix well. Store in an airtight jar.
RAS EL HANOUT
This recipe for spicy ras el hanout, from the "The Martha Stewart Living Cookbook," is a delicous accompaniment to lamb tagine with prunes.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Make 1/4 cup
Number Of Ingredients 13
Steps:
- Place allspice, cardamom seeds, cinnamon, and coriander and cumin seeds in a small skillet over medium heat, and dry-roast, shaking the pan often, until they give off an aroma, about 5 minutes.
- Combine all the ingredients in a mortar or spice grinder, and grind to a powder. Store in an airtight container in a cool, dark place.
LEG OF LAMB WITH RAS EL HANOUT RUB
I was given a jar of Ras el Hanout, and this simple recipe by our chef son. He actually used the rub on our Christmas day quail, but we used it on lamb a few days later.
Provided by JustJanS
Categories Lamb/Sheep
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients (except the lamb) together to make a paste.
- Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well.
- Set aside for about 1 hour, to allow the lamb to come to room temperature.
- Cook over a hot grill (BBQ) for about 30 minutes (or until cooked to your liking), allowing it to rest loosely tented with foil, for a further 20.
Nutrition Facts : Calories 779.6, Fat 56.9, SaturatedFat 24.8, Cholesterol 230, Sodium 187, Carbohydrate 3.5, Sugar 2.9, Protein 59.8
SPRING LAMB STEW
Provided by Ree Drummond : Food Network
Time 2h55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Generously sprinkle the leg of lamb with salt and pepper.
- Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
- Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
- Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.
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.
RAS EL HANOUT STEWED LAMB
This is an authentic Moroccan dish featuring the spice mix ras el hanout. If you are not able to purchase it commercially, there are a couple of recipes for the mix posted here on Recipezaar. While the dish is well-flavored, it is not "hot". If you are looking for an easily-prepared comforting meal, I invite you to give this one a try. As a side note, I was quite amused to find that it tastes amazingly similar to a typically Belgian dish, "Stoverij" (Beef Carbonnade).
Provided by FlemishMinx
Categories Stew
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add oil to a large heavy saucepan and fry the onions and garlic until browned but not burned; remove from pan and set aside.
- Add lamb to the same pan, frying until well browned.
- Add onion and garlic mixture back to the same pan.
- Add ras el hanout and salt and pepper; mix well to coat everything.
- Add the stock, bring to the boil, then reduce heat to an even simmer.
- Cook 1 1/2 hours, stirring occasionally.
- Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened.
- Serve with rice, and scatter the almond slivers over the lamb.
RAS EL HANOUT
The king of spice mixes, this Moroccan curry-like mix has a delicious and subtle flavor. Use in tajines, grilled or fried meats, and soups. It is also great with cooked vegetables.
Provided by Habibi
Categories Moroccan
Time 10m
Yield 10 tablespoons
Number Of Ingredients 21
Steps:
- Grind all ingredients and combine.
- store in an airtight container in a cool, dark place.
LAMB STEW WITH SPINACH AND GARBANZO BEANS
Steps:
- Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion and carrots and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour.
- Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges.
RAS EL HANOUT ROASTED POTATOES
Make and share this Ras El Hanout Roasted Potatoes recipe from Food.com.
Provided by Elmotoo
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425F/220?C/Gas mark 7.
- Peel and cut potatoes in half and boil until 'al dente'. Make a dressing by mixing the juice of one lemon, garlic and Ras El Hanout. In a hot oven, pre-heat oil in a baking tray.
- Once par-boiled, drain the potatoes in a colander and toss the potatoes to encourage a fluffy outer. Place the potatoes in a mixing bowl with the dressing and ensure that the potatoes are covered. Transfer the potatoes into the hot tray and roast for 25 minutes.
RAS EL-HANOUT, MOROCCAN SPICED CHICKEN
This recipe appeared in a local food magazine called MIX. It was simple to prepare, but wonderfully different. The spices blend together during cooking to make a wonderfully rich and deep flavor. The dutch oven cooking produces a tender, falling-off-the-bone chicken. This recipe would originally be prepared in an earthenware cooking vessel, called a Tagine, which has a conical lid. I'm sure most of us don't have one lurking in our cupboards, but the results from a Dutch Oven are wonderful. Served with some steamed rice, the little ones were asking for seconds and the adults were asking for thirds.
Provided by Pasta-Bella
Categories Chicken
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- To make the Ras al-hanout spice mixture: Combine the cinnamon, turmeric, black pepper, nutmeg, cardamom and cloves in a small bowl.
- Thoroughly pat the chicken dry and dredge in the ras al-hanout spices until pieces are nicely covered but not over-loaded. Place in a bowl or large dish and scatter thyme and garlic over the chicken. Pour 1/2 C olive oil over and toss to coat thoroughly. Cover with plastic wrap and refrigerate overnight if possible, or several hours.
- Remove marinated chicken and place on counter for 30 minutes. Heat 1 T. olive oil in a Dutch oven over medium-high heat. Remove chicken from the dish, keeping the marinade, and brown chicken on all sides in the hot oil. (Do not rush this as the browning will help keep the chicken from feeling "dusty" from the spice mix covering it. This is also why you do not want to over-load the chicken with the spice mix.)
- Set the chicken aside and add the onion to the Dutch oven, cook until translucent.
- Return the chicken to the Dutch oven, adding the lemon and the reserved marinade. Sprinkle generously with salt. Add enough broth to almost cover the chicken, bring to a simmer, cover and cook until the chicken has begun to pull away from the bones and is quite tender, about 1 hour and 15 minutes.
- Remove the lid the last 15 minutes of cooking time to reduce the broth. If it needs to reduce further, remove the chicken and boil the broth until nicely reduced to approximately 2 cups, but you can reduce it less if you want more sauce. You can thicken the sauce with cornstarch mixed with water.
- Serve with white rice or other grain of choice.
Nutrition Facts : Calories 667.7, Fat 52.8, SaturatedFat 10.5, Cholesterol 138.1, Sodium 697.5, Carbohydrate 14.8, Fiber 6.2, Sugar 2.5, Protein 35.4
RAS-EL-HANOUT
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit
Yield Makes approximately 2 tablespoons
Number Of Ingredients 10
Steps:
- Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes. Transfer to a spice mill; let cool. Add crushed red pepper flakes. Process until finely ground. Transfer to a small bowl. Add remaining ingredients; whisk to blend. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
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
SLOW ROAST RAS EL HANOUT LAMB & COUSCOUS
Let your oven do all the work with this shoulder of lamb. It's heady with North African spices and the couscous is soaked in the pan juices
Provided by Good Food team
Categories Dinner
Time 4h40m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Using a pestle and mortar or a mini chopper, mash or chop the garlic with a generous pinch of salt, then add the lemon juice, ras el hanout spice mix and olive oil, then pound or chop to a rough paste. Use a small knife to make small incisions all over the lamb. Sit the lamb in a large, shallow casserole dish or deep roasting tin, then rub the paste all over the lamb and into the cuts. Leave at room temperature for 1 hr, or better still cover and chill overnight.
- When ready to cook, heat the oven to 160C/140C fan/gas 3. Scatter the onion wedges around the lamb, then cover the dish with a lid or tightly with foil and roast for 3 hrs. Remove from the oven and uncover. Stir the onions and baste the lamb in the juices, then turn the oven up to 180C/160C fan/gas 4 and continue to roast the lamb, uncovered, for 25-30 mins until browned.
- Lift the lamb and onions onto a board to rest and put the kettle on. Stir the couscous and raisins into the lamb dish so they're coated in the roasting juices. Pour over enough boiling water from the kettle to just cover the couscous, then cover the dish and leave for 5 mins. Uncover and fluff the couscous up with a wooden spoon, then stir through the chickpeas, chopped herbs and preserved lemon or lemon juice, and season to taste. Bring the lamb, onions and the couscous to the table to serve.
Nutrition Facts : Calories 814 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 56 grams protein, Sodium 0.4 milligram of sodium
LAMB STEW WITH TURKISH FLAVORS
Provided by John Willoughby
Categories Soup/Stew Lamb Stew Dinner Dried Fruit Family Reunion Cinnamon Potluck Cumin Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- Pat lamb dry and season with 1 teaspoon salt and 3/4 teaspoon pepper. Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown lamb on all sides in 3 batches until golden-brown, 4 to 5 minutes per batch, transferring to a plate with a slotted spoon.
- Add onions to pot and cook, stirring occasionally, until golden-brown, about 8 minutes. Add garlic and cook, stirring, 1 minute. Stir in vinegar and cook, scraping up brown bits, until vinegar has evaporated, 1 to 2 minutes.
- Return lamb with meat juices to pot. Stir in stock, chickpeas, preserves, and spices (including Maras and Urfa pepper) and simmer, uncovered, stirring occasionally, 1 hour.
- Peel potatoes and cut into 1/2-inch pieces. Add to stew (after 1 hour) and simmer, uncovered, until potatoes and lamb are tender, about 30 minutes more. Remove from heat and stir in currants, oregano, and lemon juice. Season with salt.
- Serve sprinkled with additional Maras and Urfa pepper.
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