Traditional Lamb Stew Recipe

Lamb Stew Recipe NatashasKitchen.com

WEBMar 13, 2018 · Cook the lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 minutes per side) then remove to the …

1. 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.
2. 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.
3. 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.
4. 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.**

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Easy One Pot Irish Lamb Stew Easy Peasy Foodie

WEBMar 5, 2019 · Instructions. Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F. Place all the ingredients into a flameproof casserole dish. …

1. Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
2. Place all the ingredients into a flameproof casserole dish. Place the casserole dish on the hob and bring to the boil.
3. Put the lid on the casserole dish and place the stew in the preheated oven. Cook for 1 hour. (See notes 1 & 2 for alternative cooking methods.)
4. Remove the casserole dish from the oven and serve with soda bread and/or green vegetables.

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Middle Eastern Lamb Stew EatingWell

WEBApr 22, 2024 · Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover …

1. Place lamb in a 4-quart or larger slow cooker. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion.
2. Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
3. Skim or blot any visible fat from the surface of the stew. Mash 1/2 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.

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