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| | From:  Genie· (Original Message) | Sent: 12/21/2007 8:50 PM |
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Reply
| | | From: Genie· | Sent: 12/21/2007 8:50 PM |
| Middle Eastern Lamb Soup - a recipe from Armenia..(Daily Theme - Soups) 1 (28 oz) can Italian style tomatoes, chopped 1 lemon, quartered Chopped fresh parsley (garnish) 1 & 1/4 cups dried chickpeas 2 tablespoons olive oil 2 pounds boneless lamb for stew 1 cup chopped onion 1 cup chopped carrots 1 garlic clove, finely chopped 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 (13 & 3/4 oz) cans beef broth 1 cup water The night before, cover the chickpeas with water and soak overnight. The next day, drain the water and set the chickpeas aside. In a 6 quart stock pot, heat the oil over medium heat. Add the lamb and season with salt and pepper. Saute the lamb for about 10 minutes, turning so that all sides are browned. Remove teh lamb and set it aside. Pour off all but 2 tablespoons of fat. Add the onion, carrots and garlic. Saute over medium heat until the onion is translucent (about 2 - 3 minutes). Add the coriander, cumin and cayenne pepper. Saute for 1 minute more. Pour in the beef broth, water, and chopped tomatoes (with the liquid). Add the lamb, chickpeas and lemon quarters. Bring toa boil, reduce heat and simmer, coverd, for 2 and 1/2 hours. Remove the lemon quarters. Serve garnished with fresh parsley. Serves 8. | |
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Reply
| | | From: Genie· | Sent: 2/1/2008 1:56 AM |
| Irish Lamb Stew | - ½ cup all-purpose flour
- Salt and fresh ground pepper
- 3 pounds boneless lamb stew meat (preferably shoulder), trimmed, cut into bite size cubes
- 3 tablespoons oil
- 1 large chopped onion
- ¾ teaspoon dried thyme
- 1-½ cups dark beer or ale
- 1-½ pounds medium potatoes quartered
- 1 pound carrots, peeled and sliced
- 3 tablespoons chopped fresh parsley
In a large bowl, season flour with salt and pepper.
Dredge lamb in flour mixture, shaking off excess.
In a Dutch oven, heat oil over medium heat. Working in small batches brown lamb on all sides, remove and set aside.
Pour 1/4 cup water into pot, scraping bottom with a wooden spoon.
Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften,
Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water.
Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
Add potatoes, carrots, and 1/2 cup water (more water may be needed). Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Stir in parsley just before serving. | | | | |
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Reply
| | | From: Genie· | Sent: 4/1/2008 8:43 PM |
| Swedish Lamb Stew with Dill Sauce
2 1/2 pounds boneless leg of lamb, cut into 1-inch
cubes
4 cups water
1 large onion, chopped
1 large carrot, chopped
1 large bunch of fresh dill
8 white peppercorns
2 teaspoons salt
2 tablespoons (1/4 stick) butter
2 tablespoons all purpose flour
1 tablespoon white wine vinegar
2 teaspoons sugar
1/4 cup chopped fresh dill
2 tablespoons whipping cream
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.
Bon Appétit, April 2001 Flavors of the World
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Reply
| | | From: Genie· | Sent: 5/23/2008 4:24 PM |
| Swedish Lamb Stew with Dill Sauce
2 1/2 pounds boneless leg of lamb, cut into 1-inch
cubes
4 cups water
1 large onion, chopped
1 large carrot, chopped
1 large bunch of fresh dill
8 white peppercorns
2 teaspoons salt
2 tablespoons (1/4 stick) butter
2 tablespoons all purpose flour
1 tablespoon white wine vinegar
2 teaspoons sugar
1/4 cup chopped fresh dill
2 tablespoons whipping cream
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.
Bon Appétit, April 2001 Flavors of the World
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Reply
| | | From: Genie· | Sent: 6/23/2008 5:11 AM |
Lamb Stew with Chestnuts and Pomegranates
1 pound chestnuts, roasted and shelled
2 onions
1/4 cup sunflower oil
1 1/2 pounds lamb, boneless, cut into 1/2 inch cubes
1/4 ground turmeric
1/4 teaspoon saffron threads, crushed
1/2 teaspoon ground cinnamon
1 cup walnuts, minced fine
1/4 teaspoon mint, crushed
1 cup fresh pomegranate juice
2 tablespoons tomato paste
3 tablespoons lemon juice, freshly squeezed
1 1/2 cups chicken stock
1 teaspoon honey
1 teaspoon salt
1 garlic clove, minced fine
1 teaspoon black pepper
1/4 cup fresh mint as garnish
Heat the oil in a heavy casserole over medium. Saute the onions and garlic for 10 minutes. Raise the heat to high, add the meat, turmeric, salt, pepper and brown meat on all sides. Stir in the saffron, cinnamon, mint, walnuts, tomato paste and chicken stock. Bring to aboil, reduce heat to low, cover and simmer for 1 1/2 hours. Add lemon juice, pomegranate juice and chestnuts stir well then cover and simmer for 10 more minutes. Serve over a bed of saffron rice. Serves 6.
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Reply
| | | From: Genie· | Sent: 6/25/2008 1:45 AM |
Basque Lamb Stew Recipe Ingredients 3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
6 cloves garlic, crushed and peeled
1 sprig fresh rosemary
1/2 cup dry white wine
2 Tbsp extra-virgin olive oil
1 large onion, peeled and chopped
Salt and freshly ground pepper
2 teaspoons sweet paprika
3 canned roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded, and chopped
4-6 sprigs parsley, chopped
1 bay leaf
1/2 cup dry, full-bodied red wine
1/2 cup chicken stock Method 1 Combine the lamb, 3 of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2-3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining 3 garlic cloves and set aside. 2 Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Return all meat to the pot. Add onions, minced garlic, and salt and pepper to taste, and cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Stir in paprika, add roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly, about 10-15 minutes. 3 Add chicken stock, cover, reduce heat to low, and simmer, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Adjust seasonings. Optional: garnish with fresh mint leaves (though I have no idea how "Basque" that is, it just tastes good.) Serves 4 to 6. | |
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Reply
| | | From: Genie· | Sent: 6/25/2008 2:06 AM |
 | Hearty Lamb and Vegetable Soup Recipe 8 Servings Ingredients - 1 pound boneless lamb cubes
- 2 tablespoons flour
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 teaspoon garlic
- 1 tablespoon vegetable oil
- 2 ea. 16 oz. cans whole tomatoes, undrained
- 2 ea. 8 oz. cans tomato sauce
- 1 large onion, diced
- 3 celery stalks, chopped
- 1 teaspoon basil
- 1 bay leaf
- 2 cups water
- 1 ea. 10 oz. pkg. frz. green beans, partially thawed
- 1 ea. 10 oz. pkg, frz. sliced carrots, partially thawed
- 1 ea. 10 oz. pkg. frz. corn, partially thawed
Preparation In large plastic bag combine flour, pepper, salt and garlic. Add lamb cubes; coat thoroughly with flour mixture. Heat oil in large Dutch oven. Add entire contents of the bag; brown lamb cubes. Add tomatoes, tomato sauce, onion, celery, bay leaf, basil and water. Stir to combine. Cover, heat to boiling. Lower heat and simmer for 1 hour. Add frozen vegetables; cover and cook until heated through. | | | |
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Reply
| | | From: Genie· | Sent: 6/25/2008 2:08 AM |
| Lamb Stew in Bread Bowl Recipe 6 Servings Ingredients - 1 ½ pounds lean lamb cubes
- ¼ cup flour
- 2 tablespoons vegetable oil
- 2 cloves garlic, crushed
- ¾ teaspoon black pepper
- 1 beef bouillon cube, crushed
- ¼ cup burgundy wine
- 2 cups water
- 5 carrots, chopped
- 3 potatoes, peeled and sliced
- 2 onions, peeled and chopped
- 2 celery stalks, sliced
- 1 cup frozen peas
- ¼ pound fresh sliced mushrooms
- Round French or sourdough bread, unsliced
Preparation Heat oil in Dutch oven, coat lamb cubes with flour and add garlic; brown. Add pepper, bouillon, wine, water, carrots, potatoes, onions and celery. Cover; simmer for 35 minutes. Add peas and mushrooms. Cover and simmer an additional 15 minutes. Serve in a hollow bread bowl. | | | |
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Reply
| | | From: Genie· | Sent: 7/25/2008 1:20 AM |
| Barley and Lamb Stew
2 pounds boneless lamb shoulder, trimmed of fat and
cut into bite-size pieces
1/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1 tablespoon olive oil, divided
3 medium carrots, cut into 1/4-inch rounds
1 cup barley grits
4 cups chicken broth
2 teaspoons freshly chopped oregano
In a medium mixing bowl, toss the lamb with the salt,
pepper and flour. Heat 1/2 tablespoon olive oil in a 4
to 5-quart Dutch oven set over medium-high heat until
it shimmers. Add half of the lamb, and brown on all
sides, approximately 7 to 8 minutes total. Remove the
lamb to a bowl and repeat with the remaining oil and
lamb. Remove the second batch of lamb to the bowl and
add the carrots to the pot. Saute the carrots for 3 to
4 minutes, stirring occasionally. Return all of the
lamb to the pot along with the grits and stir to
combine. Add the chicken broth and bring to a boil.
Once boiling, decrease the heat to low, cover and
simmer for 30 to 45 minutes or until the liquid is
absorbed and the lamb and grits are tender. Five
minutes before the stew is finished, add the oregano.
Taste for seasoning and add salt and pepper as
desired. Serve in bowls.
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Reply
| | | From: Genie· | Sent: 8/12/2008 8:04 PM |
| Cabbage and Lamb Stew Recipe courtesy Emeril Lagasse
Show: The Essence of Emeril
Episode: Cabbage
2 tablespoons olive oil
2 cups julienned yellow onions
2 pounds white cabbage, shredded
2 pounds red cabbage, shredded
1 pound lamb sausage link, cut into 1-inch pieces
2 tablespoons minced garlic
2 bay leaves
2 tablespoons Creole mustard
1 pound red skinned potatoes, cut into 1/2-inch slices
2 quarts chicken stock
1/4 cup chopped fresh basil
Salt and pepper
Loaf of crusty bread
In a large sauce pot, heat the olive oil. When the oil is hot, saute
the onions and cabbage for about 10 minutes, or until the onions are
golden and the cabbage is wilted. Season with salt and pepper. Add
the sausage, garlic, bay leaves, and mustard. Saute for 2 minutes.
Add the potatoes and chicken stock. Bring the liquid up to a boil and
reduce to a simmer. Stir in the basil. Simmer the soup for 30 minutes
or until the potatoes are tender. Remove the bay leaves. Adjust the
seasonings if needed. Ladle the soup into a shallow bowl and garnish
with chopped chives. Serve with the crusty bread.
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Reply
| | | From: Genie· | Sent: 8/12/2008 8:05 PM |
| Barley and Lamb Stew Recipe courtesy Alton Brown, 2006
Show: Good Eats
Episode: Just Barley
2 pounds boneless lamb shoulder, trimmed of fat and cut into bite-
size pieces
1/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1 tablespoon olive oil, divided
3 medium carrots, cut into 1/4-inch rounds
1 cup barley grits
4 cups chicken broth
2 teaspoons freshly chopped oregano
In a medium mixing bowl, toss the lamb with the salt, pepper and
flour.
Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over
medium-high heat until it shimmers. Add half of the lamb, and brown
on all sides, approximately 7 to 8 minutes total. Remove the lamb to
a bowl and repeat with the remaining oil and lamb. Remove the second
batch of lamb to the bowl and add the carrots to the pot. Saute the
carrots for 3 to 4 minutes, stirring occasionally. Return all of the
lamb to the pot along with the grits and stir to combine. Add the
chicken broth and bring to a boil. Once boiling, decrease the heat to
low, cover and simmer for 30 to 45 minutes or until the liquid is
absorbed and the lamb and grits are tender. Five minutes before the
stew is finished, add the oregano. Taste for seasoning and add salt
and pepper as desired. Serve in bowls.
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Reply
| | | From: Genie· | Sent: 10/4/2008 3:44 PM |
| MIDDLE EASTERN LAMB STEW
Servings: 4
STEW:
4 garlic cloves, quartered
1 pound lean lamb, cubed
1 tablespoon lemon pepper
1/4 teaspoon salt
1 medium onion, thinly sliced
1 medium green pepper, cut into 2-inch-long thin strips
1 can (28 ounces) whole tomatoes and juice, broken up into pieces
1/2 cup dry red wine
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon sugar
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon paprika
COUSCOUS:
2 cups fat-free chicken or beef stock
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
1 cup dry whole-wheat couscous
Spray a large skillet with a nonstick vegetable cooking spray. Put the garlic in the skillet and cook over medium-high heat just until the garlic starts to sizzle. Add the lamb and cook, stirring frequently until browned, about 2 to 3 minutes.
Put the browned lamb and all remaining stew ingredients into a slow cooker. Mix well and cook on low for 8 hours.
TO MAKE THE COUSCOUS:
Put the stock, salt, pepper and olive oil in a saucepan and bring to a boil. Stir in the couscous, cover tightly and allow to stand for 5 minutes, or until all of the liquid is absorbed.
To serve, divide the couscous into 4 large bowls and spoon the stew over the top.
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