Lamb stew recipes
Our top 3 of 16 Lamb stew recipes
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Slow Cooked Lamb Stew
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Khoresht-e Bademjan (Persian Aubergine & Lamb stew)
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Alastair Hendy's Lamb Chop Stew with Baby Vegetables
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Ingredients
- 750g/1lb 11oz Braising Lamb
- 200ml /7fl oz Red wine
- 2 Garlic cloves peeled
- 2 Star anise
- 1tbsp Coriander seeds
- 2 Bay leaves
- 3tbsp Olive oli
- 2tbsp Plain flour
- Tomato puree1dsp
- 6 Shallots peeled
- 125g/4ox Baby carrots
- 4 Baby leeks cut lengthways
- 6 Baby turnips whole
- 200 to 300ML Ckicken or Lamb stock
- freshly ground pepper ,Sea salt
Method
- Cut the lamb into 2cm /1 inch pieces removing all sinew & fat. Place in a bowl with the wine,garlic,star anise,coriander seeds and bay leaves. Leave to marinate for 24hrs.
- Preheat the oven to 170C/Gas 3. Heat the oil in a frying pan. Remove the meat from the marinate and sear quickly on all sides.Place in a bowl dust the lamb with flour to coat.
- Transfer to a lidded casserole add the marinade, tomato puree, all the vegetables and enough stock to cover. Season well. Cook slow for 2 to 3 hours
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Tips
Khoresh Bademjan is best served with steamed rice, and a gorgeous crispy slab of Tahdig. As an alternative to lamb you could dry juicy bits of diced beef.
Ingredients
- TO MAKE ABOUT 80 BUCKEYES:
- 800g Canned tomatoes. Chopped.
- 400g Tomato puree
- 4 tablespoons Dried lime powder
- 2 tablespoons Tumeric
- 750g Lamb shoulder. Diced.
- 5 Shallots. Chopped.
- 3 Aubergines
- 2 tablespoons Olive oil. Or best you can afford (plus a bit extra for coating).
- 4 Garlic clove. Finely chopped.
- 1 Lemon. Juiced.
- 500ml Water
Method
- 1. Peel, wash and then slice the Aubergines vertically, roughly 2cm thick.
- 2. Lightly coat the slices in oil, and sprinkle a pinch of salt on both sides of each slice.
- 3. On a high heat grill the slices on each side until lightly browned. Remove from the grill and set aside.
- 4. Heat 2 tablespoons of oil on a medium heat until very hot. Throw in the shallots, garlic and tumeric and fry for 2 minutes. Add diced lamb and continue to fry until meat is lightly browned.
- 5. Add chopped tomatoes, tomato puree, lime powder, lemon juice and water and stir in well. Cover and leave to simmer 30-35 minutes.
- 7. Stir in slices of aubergine making sure they are all submerged in the stew, adding more water if required. Cover and simmer for a further 15 minutes.
- 8. Remove from the heat and allow to stand for 10 minutes to thicken before serving.
Alastair Hendy's Lamb Chop Stew with Baby Vegetables
by Alastair Hendy
Views 120, Added Mon Jun 14 2010
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Add commentIngredients
- FOR THE POT
- 4 thick lamb chops (such as loin chops)
- 1tbsp balsamic vinegar
- 1tsp caster sugar
- 800g selection baby potatoes, carrots and turnips
- 150g fine green beans
- Few sprigs each parsley, thyme, tarragon and basil
- 1 bay leaf
- olive oil
- sea salt and black pepper
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and sliced
- 2tsp flour
- 200ml white wine
- 500ml lamb stock
- 8 small pickling or salad onions, peeled and trimmed
- 200g shelled peas, fresh or frozen
- TO FINISH
- 2tbsp chopped mixed fresh herb leaves
Method
- 1. Wrap the thin end of each chop back in on itself and secure with string, tying each one to make a round parcel. Mix the balsamic vinegar with the sugar until dissolved, and brush over the chops and set aside.
- 2. Scrub and trim your baby vegetable selection as necessary, keeping the potatoes separate. Trim the green beans and blanch in salted boiling water for 2 minutes, then drain. Tie the herb sprigs and bay leaf together.
- 3. Rub the chops all over with olive oil and plenty of seasoning. In a wide pan or casserole, sear the chops on all sides, including the fat edges, until just browned, adding any remaining balsamic marinade. Remove.
- 4. Add a drop of oil to the pan and fry the chopped onion and garlic until the onion has softened, then stir in the flour and cook for a further 30 seconds or so. Pour in the wine, allow to bubble up, then add the stock, baby onions, potatoes and tied herbs. Gently simmer for 10 minutes. Next add the remaining veg and the lamb chops, cover, and braise very gently on the stove for about 10 minutes, or until the vegetables are just cooked, adding the green beans and peas for the last 3 minutes. Discard the tied herbs, stir through the chopped herbs and serve.
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2 Comments
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Add commentGosha Thu Oct 20 2011 • Reply
This lamb stew is real man food, like it.
EllaBella Mon Nov 24 2008 • Reply
Perfect! I've been looking for a new recipe to use up some neck of lamb I have in the freezer. This sounds ideal, nice and different to how I usually cook it, thanks!